Chocolate Mousse Cups Delight (Print View)
Airy chocolate mousse served in rich, edible cups topped with whipped cream and fresh berries.
# 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 heavy cream, cold
→ Garnish (optional)
07 - 2 tablespoons whipped cream
08 - Fresh berries or chocolate shavings
# Step-by-Step Directions:
01 - Melt 7 oz dark chocolate over simmering water until smooth. Brush silicone molds or paper liners with a thick layer of chocolate. Chill 15 minutes, then apply a second coat. Chill at least 30 minutes until fully set. Carefully remove molds to release chocolate cups.
02 - Melt 7 oz dark chocolate over simmering water; cool to room temperature. Beat egg whites with salt to soft peaks; gradually add sugar and beat to stiff peaks. Whip cold heavy cream to soft peaks. Stir egg yolks into cooled chocolate until smooth. Fold whipped cream into chocolate mixture, then gently fold in egg whites in three additions to maintain airiness.
03 - Fill chocolate cups with mousse by spooning or piping. Chill at least 2 hours until set.
04 - Top with whipped cream, fresh berries, or chocolate shavings as desired. Serve chilled.
# Expert Suggestions:
01 -
- This dessert feels like a secret indulgence you can share with close friends without feeling guilty.
- The combination of airy mousse inside an edible chocolate cup makes every bite a delightful surprise.
02 -
- Patience is your best friend; letting mousse chill fully ensures the perfect texture that melts in your mouth.
- Folding the whipped cream and egg whites gently is the secret to keeping the mousse light instead of dense.
03 -
- Use a gentle folding technique to preserve the lightness—overmixing will deflate your mousse.
- The temperature of the melted chocolate matters; too warm and it can scramble eggs or melt whipped cream.