Chocolate Mousse Cups
If you're constantly on the hunt for the ultimate chocolatey treat that's both easy to make and irresistibly delicious, these Chocolate Mousse Cups are about to make your dreams come true! Made with just 6 simple ingredients and only about 20 minutes of active time, these pre-portioned treats are the dreamiest way to end any meal.
Servings: 8 Small Mousse Cups
Calories: 341kcal
Ingredients
- 4 Egg yolks
- ¼ cup Granulated sugar
- ⅛ teaspoon Kosher salt
- 1 ¼ cups Heavy cream for the custard
- 1 teaspoon Vanilla extract
- 7 oz Bittersweet chocolate chopped
- 1 cup 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
👩🏻🍳 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!
Nutrition
Calories: 341kcal | Carbohydrates: 17g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 139mg | Sodium: 49mg | Potassium: 172mg | Fiber: 2g | Sugar: 14g | Vitamin A: 901IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 2mg
