Easy Mini Chocolate Mousse Cups Recipe
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.
- 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
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
- 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.
- Separate the Eggs: Carefully separate the eggs, placing the yolks in one bowl and the whites in another to prepare for whipping and mixing.
- 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.
- 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.
- 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.
- Fold in Whipped Cream: Carefully fold the whipped cream into the chocolate and egg mixture, keeping the blend light and airy without deflating.
- Prepare the Cups: Spoon 2 tablespoons of crushed cookie crumbs into the bottom of each serving cup to create a crunchy base.
- Fill the Cups: Pipe or spoon the mousse mixture over the cookie crumbs until the cups are filled nearly to the top.
- Chill: Refrigerate the mousse cups for at least 2 hours, or until the mousse is fully set and chilled through.
- 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
