Chocolate Mousse Cups Decadent (Printable)

Rich airy chocolate mousse nestled in crisp edible dark chocolate cups, perfect for an elegant finish.

# What You'll Need:

→ Chocolate Cups

01 - 7 oz dark chocolate (minimum 60% cocoa solids), chopped

→ Mousse

02 - 7 oz dark chocolate, chopped
03 - 3 large eggs, separated
04 - 3 tablespoons granulated sugar
05 - 1 pinch salt
06 - 1 cup cold heavy cream

→ Garnish (optional)

07 - 2 tablespoons whipped cream
08 - Fresh berries or chocolate shavings

# How to Make It:

01 - Melt 7 oz dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Brush silicone cupcake molds or paper liners generously with melted chocolate to create a thick, even layer. Chill in refrigerator for 15 minutes, then apply a second coat. Chill until fully set, at least 30 minutes. Peel away molds or liners carefully to release cups.
02 - Melt 7 oz dark chocolate over simmering water and allow to cool to room temperature. Beat egg whites with a pinch of salt until soft peaks form; gradually add sugar and beat until stiff peaks form. Whip heavy cream to soft peaks. Stir egg yolks into cooled chocolate until smooth. Gently fold whipped cream into chocolate mixture, then fold in egg whites in three additions to maintain airiness.
03 - Spoon or pipe mousse into prepared chocolate cups. Chill for at least 2 hours until set.
04 - Optionally, top with whipped cream, fresh berries, or chocolate shavings. Serve chilled.

# Expert Hacks:

01 -
  • Discover the delight of bite-sized desserts that feel fancy but are actually simple to make, like sharing a delicious secret with a friend
  • The combination of silky mousse and chocolate cups creates a texture contrast that instantly became my go-to treat
02 -
  • Using cold cream is key because warm cream won't whip properly, and your mousse will lose its airy texture
  • Folding the egg whites and cream gently helps maintain the mousse's lightness, which is what makes this dessert so special
03 -
  • Allow the melted chocolate to cool to room temperature before folding in the egg yolks to avoid scrambling
  • Use a rubber spatula when folding the whipped cream and egg whites to keep the mousse airy and light

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