Easy Mini Chocolate Mousse Cups Recipe

Introduction

These Easy Mini Chocolate Mousse Cups are a delightful and elegant dessert that’s surprisingly simple to make. Rich, airy, and chocolaty, they’re perfect for impressing guests or indulging in a special treat at home.

Ingredients

• 8 oz (225 g) dark chocolate (70% cocoa or semi-sweet)
• 1 cup (240 ml) heavy cream
• 2 fresh eggs, separated
• 2 tbsp (25 g) granulated sugar
• 1 tsp vanilla extract
• Cookie crumbs (graham crackers, Oreos, or shortbread), about 2 tbsp (30 g) per cup

Instructions

1. Step 1: Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
2. Step 2: Separate the eggs carefully, placing the yolks in one bowl and the whites in another.
3. Step 3: Using a hand mixer, whip the heavy cream until stiff peaks form. Set aside.
4. Step 4: Beat the egg yolks with sugar until pale and creamy. Gradually fold in the melted chocolate and vanilla extract until fully combined.
5. Step 5: Whip the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture, followed by the whipped cream, preserving the airy texture.
6. Step 6: Spoon or pipe about 2 tablespoons of cookie crumbs into the bottom of each serving cup to create a crunchy base.
7. Step 7: Fill the cups with the mousse on top of the cookie crumbs.
8. Step 8: Refrigerate the cups for at least 2 hours to allow the mousse to set.
9. Step 9: Before serving, decorate with whipped cream, chocolate shavings, or fresh berries as desired.

Tips & Variations

• Use pasteurized eggs if you’re concerned about consuming raw eggs safely.
• For a sweeter mousse, try semi-sweet chocolate instead of dark chocolate.
• Experiment with different cookie crumbs for the base to add unique flavors and textures.
• Gently folding ingredients preserves the mousse’s light, airy texture—avoid overmixing.
• Make individual portions in small glasses or ramekins for an elegant presentation.

Storage

Store the mousse cups in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. Reheat is not recommended, but letting them sit at room temperature for 10 minutes before serving can soften the mousse slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse without raw eggs?

Yes, you can use pasteurized eggs to reduce the risk associated with raw eggs. Alternatively, some recipes use whipped cream only, but the texture will be less airy and rich.

Can I prepare the mousse cups in advance?

Absolutely. The mousse cups can be made and chilled up to 2 days ahead, making them a great choice for entertaining or meal prep.

Easy Mini Chocolate Mousse Cups Recipe

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★★★★★

4.8 from 131 reviews

Delight in these Easy Mini Chocolate Mousse Cups, a luscious and airy dessert featuring rich dark chocolate mousse layered over a crunchy cookie crumb base. Perfectly balanced with a hint of vanilla and a creamy texture, this recipe is simple to prepare and ideal for elegant entertaining or indulgent treat moments.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 25 minutes
• Yield: 6 mini mousse cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz (225 g) dark chocolate (70% cocoa or semi-sweet for a sweeter mousse)
• 1 cup (240 ml) full-fat heavy cream
• 2 fresh eggs (preferably pasteurized for safety)
• 2 tbsp (25 g) granulated sugar (or powdered sugar as substitute)
• 1 tsp pure vanilla extract

Base Ingredients

• 2 tbsp (30 g) crushed cookie crumbs (graham crackers, Oreos, or shortbread cookies)

For Garnish (Optional)

• Whipped cream
• Chocolate shavings
• Fresh berries

Instructions

1. Melt the Chocolate: In a microwave-safe bowl, heat the dark chocolate in 30-second intervals, stirring between each, until completely melted and smooth. Allow it to cool slightly while you prepare the other ingredients.
2. Separate the Eggs: Carefully separate the eggs, placing the yolks in one bowl and the whites in another to prepare for whipping and mixing.
3. Whip the Cream: Using a hand mixer, whip the heavy cream until stiff peaks form, creating a light and airy texture. Set aside in a cool place.
4. Make the Mousse Base: Beat the egg yolks with sugar until pale and creamy. Slowly fold in the melted chocolate and vanilla extract, combining gently but thoroughly.
5. Whip the Egg Whites: Whip the egg whites until soft peaks form, providing the mousse with a fluffy consistency. Gently fold the egg whites into the chocolate mixture.
6. Fold in Whipped Cream: Carefully fold the whipped cream into the chocolate and egg mixture, keeping the blend light and airy without deflating.
7. Prepare the Cups: Spoon 2 tablespoons of crushed cookie crumbs into the bottom of each serving cup to create a crunchy base.
8. Fill the Cups: Pipe or spoon the mousse mixture over the cookie crumbs until the cups are filled nearly to the top.
9. Chill: Refrigerate the mousse cups for at least 2 hours, or until the mousse is fully set and chilled through.
10. Decorate and Serve: Before serving, top with whipped cream, chocolate shavings, or fresh berries to enhance presentation and flavor. Enjoy!

Notes

• For a safer option regarding raw eggs, use pasteurized eggs or egg substitutes designed for mousse.
• If you prefer a sweeter mousse, use semi-sweet chocolate or adjust the sugar amount slightly.
• Ensure heavy cream is full-fat for proper whipping; substitutes like half-and-half will not achieve the right texture.
• Cookie crumbs can be customized to your flavor preference, including gluten-free options if needed.
• The mousse can be made a day in advance and stored covered in the refrigerator.

Keywords: Chocolate mousse, mini mousse cups, chocolate dessert, no-bake mousse, easy mousse recipe, chocolate dessert cups