Description
These Chocolate Mousse Cups deliver the ultimate chocolate indulgence with an easy-to-make recipe using only 6 simple ingredients. Ready in just about 20 minutes of active prep plus chilling, they offer a rich, velvety texture and pre-portioned servings perfect for any occasion. Garnished with optional berries, chocolate sprinkles, or rose petals, these mousse cups are a dreamy, elegant dessert to impress any chocolate lover.
Ingredients
Custard Base
- 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
Whipped Cream
- 1 cup Heavy cream (for whipping)
Optional Garnishes
- Berries
- Chocolate sprinkles
- Rose petals
Instructions
- Whisk Egg Yolks Mixture: In a medium bowl, combine 4 egg yolks, ¼ cup granulated sugar, and ⅛ teaspoon kosher salt. Whisk the mixture until it turns a pale yellow color, indicating the sugar has begun to dissolve and the eggs are well combined.
- Temper Egg Yolks: Heat 1 ¼ cups heavy cream for the custard in a saucepan until bubbles just form around the edges—do not boil. Slowly pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling.
- Cook Custard: Pour the tempered custard mixture back into the saucepan. Gently heat over low-medium heat, whisking frequently, until the mixture thickens and coats the back of a spoon—about 6 to 8 minutes—and reaches 175-180°F. Avoid boiling to maintain smoothness.
- Add Chocolate & Vanilla: Remove the custard from heat. Stir in 1 teaspoon vanilla extract and 7 ounces of chopped bittersweet chocolate. Let sit for a few minutes to allow the chocolate to melt, then whisk until smooth. Transfer to a bowl and let cool completely.
- Whip Cream: In the bowl of a stand mixer fitted with a whisk attachment, beat the remaining 1 cup of heavy cream until stiff peaks form. This will provide the airy texture characteristic of mousse.
- Combine Mousse: Gently fold one-third of the whipped cream into the cooled chocolate custard to lighten it. Then fold in the remaining whipped cream in two additions, gently mixing until no streaks remain for a smooth, airy mousse.
- Pipe & Chill: Transfer the mousse into a pastry bag or ziplock bag and pipe it decoratively into serving cups. Chill the mousse in the refrigerator for at least 1 to 3 hours to set properly.
- Garnish & Serve: Just before serving, garnish with berries, chocolate sprinkles, or rose petals as desired. Serve chilled for a firmer texture or allow to come to room temperature for a softer mousse experience.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
