If you're always chasing the ultimate chocolatey treat that's both easy to make and irresistibly delicious, these Chocolate Mousse Cups are about to become your go-to. Made with just six simple ingredients and around 20 minutes of active time, they’re the dreamiest way to end any meal. I perfected this kind of silky, no-fuss mousse during my time in pastry school—proof that decadent doesn’t have to mean difficult!
Have you ever craved a decadent dessert but didn't want to commit to a massive cake or pie? Well, these chocolate mousse pudding cups are your answer! They come in just the right size to satisfy your sweet tooth without any fussy slicing.
Better yet, these mousse cups are made with just 6 simple ingredients in an astoundingly short 20 minutes of prep. This yummy recipe is a testament to the power of basic ingredients coming together to create a dessert that's deeply, profoundly, and delightfully chocolatey.
So, next time you're hosting a fancy dinner party (or a date night at home!), this intensely rich and silky smooth chocolate mousse dessert is your ticket to flavor nirvana.
If you're looking for more creamy dessert options, consider a yuzu mousse, orange posset or a white chocolate mousse!
⭐ Why You’ll Love This Chocolate Mousse Recipe
Still on the fence about whether to give this recipe a try? If so, you should know that it’s:
- Quick & Easy - Don’t go getting intimidated by the concept of tempering. It’s actually really simple! If you follow along with my detailed step-by-step directions, you’ll be a mousse-making pro in just 20 minutes or less.
- Made With Only 6 Simple Ingredients - A short ingredient list belies the rich, complex flavor of this chocolate mousse pudding.
- Pre-Portioned - If you have a tendency to get nervous about slicing a cake or pie into even pieces, this recipe is for you. Simply pipe the mousse into pretty cups and refrigerate until you’re ready to serve.
- Great for a celebration - Chocolate dessert lovers will enjoy this homemade chocolate mousse on any day of the week, but this would also be a great dessert for Valentine's day, Christmas, or a special birthday!
🍴Ingredients
As promised, you only need a handful of ingredients to make the best chocolate mousse around. Here’s what to grab:
- Heavy Cream - While you’re welcome to swap in regular whipping cream (which has a minimum of 30% milkfat), I prefer the mouthfeel that 36% heavy cream brings to the table.
- Egg Yolks - For added richness and delicious texture. If possible, opt for farm-fresh local eggs for the best flavor.
- Granulated Sugar - This neutral sweetener allows the rich flavor of chocolate to shine through brilliantly.
- Kosher Salt - A touch of salt helps make the chocolate mousse taste even more chocolatey.
- Vanilla Extract - For adding warmth and aromatic depth. Feel free to use an equal amount of vanilla paste instead.
- Bittersweet Chocolate - Opt for high-quality bar chocolate with 72% cocoa solids or more for the best, richest chocolate flavor.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
As delightful as this chocolate mousse dessert is, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:
- Swap In Different Chocolate - I personally love the extra dark flavor of bittersweet chocolate, this chocolate mousse recipe will also work with semisweet, milk, or even white chocolate!
- Add An Extra Layer Of Flavor - Try making chocolate mint mousse or chocolate coffee mousse by adding ½ - 1 teaspoon of mint or coffee extract.
- Mini Chocolate Mousse Cups - Next time you have a party with passed hors d’oeuvres, try filling shot glasses with this decadent mousse and serving them with demitasse spoons.
- Achieving the Perfect Peaks - For a truly airy chocolate mousse, whip your heavy whipping cream until it forms medium peaks - this provides the ideal texture and stability. Be cautious not to over-whip, as it can make the mousse too dense.
- Melting Chocolate the Right Way - Melt chocolate in a double boiler or use the microwave in second intervals, stirring frequently. This prevents the chocolate from burning and ensures a smooth, velvety consistency for your decadent chocolate desserts.
- Chocolate lovers - here's a great way to add more chocolate to your classic chocolate mousse! Add some chocolate shavings to your simple dessert in small cups for a boost!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How To Make Chocolate Mousse Cups: Step-by-Step Instructions
This easy chocolate mousse recipe comes together in less time than it takes to watch a sitcom. Here’s how:
Step 1: Combine egg yolks, sugar and salt in a medium bowl and whisk until the color is a plate yellow.
Step 2: Heat Cream and slowly pour hot cream into the egg yolk mixture, whisking, to temper. Don’t let it boil!
Step 3: Stir in vanilla and chocolate. Let sit a few minutes to melt, then whisk until smooth. Transfer to a bowl and let cool completely.
Step 4: Mix. Use a wide spatula to gently fold the whipped cream into the chocolate mixture in 2 parts, until no streaks remain.
Step 5: Pipe & Chill. Transfer mousse to a pastry bag fitted with a star tip and pipe the mousse decoratively into your serving glasses of choice. Chill for at least 3 hours to set.
Step 6: Garnish each chocolate mousse cup with berries, candied rose petals, a sprig of fresh mint, a dollop of whipped cream, and/or chocolate-covered candies with rose!
👩🏻🍳 Expert Tips
- Waste Not, Want Not. Save your egg whites to make a batch of macarons or white chocolate mousse. You can also freeze them for up to 3 months. (Use an ice cube tray for easy portioning!)
- Start With Cold Equipment & Cold Cream. The trick to getting perfectly stiff peaks in your cream is for everything to be COLD. Cold fat holds its shape better, so quickly chilling your mixing bowl and beaters will help.
- Separate Your Eggs While They’re Cold. The yolks are less likely to break if you do!
- Keep Your Bowl From Sliding Around by using a damp kitchen towel. Wrap it into a circle, then plop the bowl in the center. Easy peasy!
- Achieving the Perfect Peaks: For a truly airy chocolate mousse, whip your heavy whipping cream until it forms medium peaks - this provides the ideal texture and stability. Be cautious not to over-whip, as it can make the mousse too dense.
- Melting Chocolate the Right Way: Melt chocolate in a double boiler or use the microwave in second intervals, stirring frequently. This prevents the chocolate from burning and ensures a smooth, velvety consistency for your decadent chocolate desserts.
💭 Recipe FAQs
Chocolate pudding is a warm, comforting treat. It gets its creamy texture from ingredients like milk, sugar, cocoa, and a thickening agent (usually cornstarch or egg yolks). You whip it up on the stovetop or in the microwave until it's thick and oh-so-chocolaty. The flavor is pure, simple chocolate satisfaction.
Now, let's step into the elegant world of chocolate mousse. It's the sophisticated cousin of pudding who's all about being light, airy, and indulgent. You'll need chocolate, egg yolks, sugar, and whipped cream for extra silkiness. The result? A dessert that's pure chocolate luxury, with a depth of flavor that's truly indulgent.
In short, pudding offers comfort and simplicity, while this mousse is like a glamorous, rich, and indulgent dessert that elevates your chocolate experience to a whole new level! 🍫✨
They should keep well for up to 3 days in the fridge. I don’t recommend freezing it.
Yep! This is the perfect dessert for chocolate-loving celiacs.
Certainly! You can creatively use cleaned tea cups, small bowls, or even chocolate cones as unique serving options. Just ensure whatever you choose is chillable since the mousse sets best when cool.
More Chocolate Recipes You’ll Love
If you try the recipe for these Chocolate Mousse Cups, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧
Chocolate Mousse Cups
Ingredients
- 4 Egg yolks
- ¼ cup (50 g) Granulated sugar
- ⅛ teaspoon Kosher salt
- 1 ¼ cups (300 g) Heavy cream, for the custard
- 1 teaspoon Vanilla extract
- 7 oz (200 g) Bittersweet chocolate, chopped
- 1 cup (240 g) Heavy cream, for whipping
- Optional garnish , berries, chocolate sprinkles, rose petals
Instructions
- Combine egg yolks, sugar and salt in a medium bowl and whisk until the color is a plate yellow.4 Egg yolks, ¼ cup Granulated sugar, ⅛ teaspoon Kosher salt
- Heat the heavy cream (for the custard) until bubbles just begin to form along the edges. Slowly pour hot cream into the egg yolk mixture, whisking, to temper.1 ¼ cups Heavy cream
- Return the custard to the saucepan. Gently heat, whisking often, until mixture thickens and coats the back of a spoon, about 6-8 minutes and reaches 175-180F. Don’t let it boil!
- Remove from heat and stir in vanilla and chocolate. Let sit a few minutes to melt, then whisk until smooth. Transfer to a bowl and let cool completely.1 teaspoon Vanilla extract, 7 oz Bittersweet chocolate
- In the bowl of a stand mixer fitted with a whisk attachment, beat remaining 1 cup heavy cream until it reaches stiff peaks. Mix ⅓ of whipped cream into the chocolate mixture until smooth. Then use a spatula to gently fold the remaining whipped cream into the chocolate mixture in 2 parts, until no streaks remain.1 cup Heavy cream
- Transfer the mousse to a pastry bag or ziplock bag and pipe the mousse decoratively into your serving glasses of choice. Chill for at least 1-3 hours to set. Garnish with berries, candied rose petals, or chocolate-covered candies and enjoy chilled or allow the mousse to come to room temperature to serve for a softened texture and enjoy!Optional garnish
Video
Notes
- Waste Not, Want Not. Save your egg whites to make a batch of macarons or white chocolate mousse. You can also freeze them for up to 3 months. (Use an ice cube tray for easy portioning!)
- Start With Cold Equipment & Cold Cream. The trick to getting perfectly stiff peaks in your cream is for everything to be COLD. Cold fat holds its shape better, so quickly chilling your mixing bowl and beaters will help.
- Separate Your Eggs While They’re Cold. The yolks are less likely to break if you do!
- Keep Your Bowl From Sliding Around by using a damp kitchen towel. Wrap it into a circle, then plop the bowl in the center. Easy peasy!
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