Chocolate Mousse Cups - Weekend at the Cottage

Chocolate Mousse Cups

Ingredients

Directions

  1. MAKE FILLING - Bring half-and-half to a simmer in a saucepan over medium-high heat. Once simmering, remove saucepan from heat.
  2. In a medium-sized bowl, whisk together sugar and cornstarch. Whisk in egg yolks until smooth. Slowly drizzle in the heated half-and-half, whisking constantly until smooth.
  3. Return the mixture to saucepan and heat over medium heat. Cook, stirring often, until bubbles rise to the surface and the mixture becomes thick, about 5 minutes. Remove saucepan from heat and add butter and unsweetened chocolate in small batches, whisking until smooth. Stir in vanilla.
  4. Strain chocolate mixture through a fine sieve to remove any lumps. Cover with plastic wrap, pressing plastic onto surface. Refrigerate for at least 4 hours until set.
  5. MAKE CHOCOLATE CUPS - Wash, dry and then under-inflate 6 small, 5-inch balloons to the same size. Set aside.
  6. Melt milk chocolate in a double boiler or in bowl resting on a saucepan of simmering water. Remove melted chocolate from heat and set aside to cool until warm.
  7. Place six evenly spaced dollops of melted chocolate onto a parchment-lined baking tray.
  8. Carefully dip each balloon into the double boiler's melted chocolate, wait a moment, then dip a second time until the chocolate cup is your desired thickness. Transfer each balloon on to the tray, resting slightly tilted, on a dollop of chocolate. Repeat until all cups are formed. Transfer to refrigerator until use.
  9. ASSEMBLE - Remove chocolate mousse and cups from refrigerator. Carefully insert tip of pin into each balloon to slowly release air and deflate the balloon. Discard balloon. Whisk chocolate mousse until fluffy and then pipe or spoon desired amount of mousse into each cup. Top with a dollop of whipped cream and a sprinkle of your choice of topping. Carefully transfer chocolate mousse cups to dessert plates and serve.
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Chocolate Mousse Cups

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An easy, scrumptious idea that’ll turn your next dessert course into a special occasion!

  • clock icon
    270 Minutes MIN
  • 6 SERVINGS

These Chocolate Mousse Cups might look fancy-schmancy, but they’re actually easy-peasy!

Please don’t think “Those must be hard to make!”, in fact think the exact opposite. These CHOCOLATE MOUSSE CUPS are simple to create plus, they’re jammed with layers of heavenly chocolate flavours! Make them once and you’ll find yourself making them for years to come.

Although I first served created them for a dinner party attended by adults, it wasn’t long before I discovered kids love them too. The recipe is also has lots of applications for deconstruction. You can serve the chocolate mousse solo, portioning it out into little dessert bowls. Same with the chocolate cups, you can fill them with fruit salad or ice cream too!

Here are a few suggestions to make sure this recipe goes as planned:

This recipe is all about the chocolate. If there’s ever a time to splurge and purchase high-quality chocolate, this is it. The chocolate cups should be formed using a silky milk chocolate, and I suggest a robust unsweetened one for the mousse. I’ve used both CALLEBOT and GHIRARDELLI chocolate with equal success.

We’ve started this recipe by preparing the chocolate mousse. It takes at least four hours to set, so I usually whip it up in the morning and then serve it later in the day or evening. Preparing it first also gives you tons of time to sample it, just to make sure it’s OK! LOL!

The chocolate cups are easy and actually fun to make. I’ve found that under-inflated 5-inch balloons work best. Before dipping them, make sure the melted chocolate is slightly warm and not hot to prevent the balloons from popping. Don’t ask how I know this to be true!!!

The above photo shows how I place the dipped balloons onto a small dollop of melted chocolate on the paper-lined baking sheet. This gives the balloon a base on which to harden, and also allows for the balloons to sit slightly tilted. I think this makes the entire dessert appear even more inviting!

Assorted fresh berries are a wonderful topping for this dessert. Just give them a quick rinse and then drop them onto the mousse cups. Oh, and so is whipped cream! Finally, make this dessert your own special creation feeling free to add ground nuts or shaved chocolate.

One final thought on this dessert goes to best practices. These have been a few times when I served these scrumptious cups with this MIXED BERRY COULIS and these CHOCOLATE CHIP OATMEAL COOKIES. Trust me, my family and friends all thanked me, a lot!

Make your dessert course feel like a special occasion, these CHOCOLATE MOUSSE CUPS will do the trick!

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Chocolate Mousse Cups

Products used in this recipe

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Chocolate Mousse Cups

Ingredients

  • cups half-and-half
  • 2/3 cups granulated sugar
  • ¼ cup cornstarch
  • 9 egg yolks
  • 2 ounces premium unsweetened chocolate
  • 8 tablespoons of butter
  • 2 teaspoons vanilla extract
  • 4 ounces premium milk chocolate, melted
  • for garnish: fresh whipped cream
  • for topping: berries, ground nuts, shaved chocolate or others!

Directions

  1. MAKE FILLING - Bring half-and-half to a simmer in a saucepan over medium-high heat. Once simmering, remove saucepan from heat.
  2. In a medium-sized bowl, whisk together sugar and cornstarch. Whisk in egg yolks until smooth. Slowly drizzle in the heated half-and-half, whisking constantly until smooth.
  3. Return the mixture to saucepan and heat over medium heat. Cook, stirring often, until bubbles rise to the surface and the mixture becomes thick, about 5 minutes. Remove saucepan from heat and add butter and unsweetened chocolate in small batches, whisking until smooth. Stir in vanilla.
  4. Strain chocolate mixture through a fine sieve to remove any lumps. Cover with plastic wrap, pressing plastic onto surface. Refrigerate for at least 4 hours until set.
  5. MAKE CHOCOLATE CUPS - Wash, dry and then under-inflate 6 small, 5-inch balloons to the same size. Set aside.
  6. Melt milk chocolate in a double boiler or in bowl resting on a saucepan of simmering water. Remove melted chocolate from heat and set aside to cool until warm.
  7. Place six evenly spaced dollops of melted chocolate onto a parchment-lined baking tray.
  8. Carefully dip each balloon into the double boiler's melted chocolate, wait a moment, then dip a second time until the chocolate cup is your desired thickness. Transfer each balloon on to the tray, resting slightly tilted, on a dollop of chocolate. Repeat until all cups are formed. Transfer to refrigerator until use.
  9. ASSEMBLE - Remove chocolate mousse and cups from refrigerator. Carefully insert tip of pin into each balloon to slowly release air and deflate the balloon. Discard balloon. Whisk chocolate mousse until fluffy and then pipe or spoon desired amount of mousse into each cup. Top with a dollop of whipped cream and a sprinkle of your choice of topping. Carefully transfer chocolate mousse cups to dessert plates and serve.

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