Hey chocolate lover… craving something rich, creamy, and completely irresistible?
These Chocolate Mousse Cups are your ticket to dessert heaven. Light-as-air yet deeply chocolatey, they’re the kind of treat that feels fancy but comes together without any baking. Each spoonful melts in your mouth, and they look so pretty in little glass cups or jars—perfect for date night, dinner parties, or just treating yourself.
💡 Fun Fact:
Chocolate mousse (or “mousse au chocolat”) originated in France and dates back to at least the 18th century! It was once considered so luxurious that it was reserved for nobility and high society dinners.
You’ll love these mousse cups because they:
- Use real melted chocolate for rich flavor
- Are totally no-bake and make-ahead friendly
- Look like you bought them at a patisserie!
Love elegant no-bake desserts? Try my Tiramisu Cups, Oreo Cheesecake Bites, or Strawberry Shortcake Trifles next!
✅ Quick Checklist:
- ✔️ Gather all ingredients.
- ✔️ Prep your tools (e.g., mixing bowls, hand mixer, serving cups).
- ✔️ Set up your workspace for easy flow.
Ingredients:
For the Mousse:
- 6 oz semi-sweet or dark chocolate, chopped
- 2 tbsp unsalted butter
- 2 large egg yolks, room temperature
- 3 tbsp granulated sugar
- 1 ½ cups heavy cream, divided
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- ½ cup heavy cream
- 1 tbsp powdered sugar
- Chocolate shavings or cocoa powder (optional)
Instructions:
1. Melt the chocolate: In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler (or in short bursts in the microwave). Stir until smooth. Let it cool for 5 minutes.
2. Whisk egg yolks and sugar: In a small bowl, whisk the egg yolks with the granulated sugar until pale and creamy, about 2 minutes.
3. Heat cream: In a small saucepan, heat ½ cup of the cream until steaming but not boiling. Slowly whisk it into the egg mixture to temper it, then pour everything back into the saucepan. Cook over low heat, stirring constantly, until slightly thickened (about 2–3 minutes). Do not boil.
4. Combine with chocolate: Pour the warm egg mixture into the melted chocolate and stir in the vanilla extract and salt. Let the mixture cool to room temperature.
5. Whip cream: In a clean bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture in three additions until smooth and fluffy.
6. Chill: Spoon or pipe the mousse into small glasses or jars. Refrigerate for at least 2 hours, or until set.
7. Make the topping: Just before serving, whip ½ cup heavy cream with 1 tbsp powdered sugar until soft peaks form. Spoon or pipe onto the mousse cups.
8. Garnish: Top with chocolate curls, shavings, or a light dusting of cocoa powder.
⚠️ Troubleshooting:
- Chocolate seized up? Add a splash of warm cream and stir gently to bring it back.
- Mousse too runny? Make sure the chocolate mixture is fully cooled before folding in whipped cream.
- Whipped cream won’t hold peaks? Chill your bowl and beaters before whipping.
🍽️ Serving and Presentation Tips:
- Serve mousse in mini glasses, small mason jars, or espresso cups for an elegant presentation.
- Garnish with fresh raspberries, mint leaves, or a drizzle of chocolate syrup for added flair.
- For parties, make smaller portions in shot glasses with tiny spoons—adorable and easy to serve!
- Want to gift it? Spoon mousse into small lidded jars, tie with ribbon, and refrigerate until ready to share.
❓ FAQ: Chocolate Mousse Cups
Can I freeze chocolate mousse cups?
Yes! Freeze them without the whipped topping for up to 2 months. Thaw overnight in the fridge, then add toppings before serving.
Why do we temper the egg yolks?
Tempering prevents the eggs from scrambling when adding them to the hot cream mixture—super important for smooth texture!
Can I skip the egg yolks?
Yes, you can replace the yolks with ½ cup of cream cheese or Greek yogurt for a similar texture, though the flavor will change slightly.
Is this mousse super rich?
It’s creamy and luxurious without being too dense—it’s all about that airy texture balanced by bold chocolate flavor.
🎨 Creative Variations:
- Mint Chocolate Mousse: Add ½ tsp peppermint extract to the chocolate mix.
- Mocha Version: Stir 1 tbsp instant espresso into the melted chocolate.
- White Chocolate Mousse: Use white chocolate and skip the yolks.
- Dairy-Free: Use coconut cream and dairy-free chocolate.
- Layer it: Alternate mousse with crushed cookies or brownie pieces for a parfait vibe.
✨ Expert Tip:
For the *glossiest* mousse, stir 1 tsp corn syrup into the melted chocolate before mixing. It adds a beautiful sheen and a touch of smoothness!
🧊 Storage Information:
- Refrigerate: Store mousse cups in the fridge, covered, for up to 3 days.
- Freeze: Freeze without whipped topping for up to 2 months. Thaw in fridge before serving.
- Whipped topping: Add just before serving for the freshest look and taste.
Chocolate Mousse Cups
Ingredients
For the Mousse:
- 6 oz semi-sweet or dark chocolate chopped
- 2 tbsp unsalted butter
- 2 large egg yolks room temperature
- 3 tbsp granulated sugar
- 1 ½ cups heavy cream divided
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- ½ cup heavy cream
- 1 tbsp powdered sugar
- Chocolate shavings or cocoa powder optional
Instructions
- Melt the chocolate: In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler (or in short bursts in the microwave). Stir until smooth. Let it cool for 5 minutes.
- Whisk egg yolks and sugar: In a small bowl, whisk the egg yolks with the granulated sugar until pale and creamy, about 2 minutes.
- Heat cream: In a small saucepan, heat ½ cup of the cream until steaming but not boiling. Slowly whisk it into the egg mixture to temper it, then pour everything back into the saucepan. Cook over low heat, stirring constantly, until slightly thickened (about 2–3 minutes). Do not boil.
- Combine with chocolate: Pour the warm egg mixture into the melted chocolate and stir in the vanilla extract and salt. Let the mixture cool to room temperature.
- Whip cream: In a clean bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture in three additions until smooth and fluffy.
- Chill: Spoon or pipe the mousse into small glasses or jars. Refrigerate for at least 2 hours, or until set.
- Make the topping: Just before serving, whip ½ cup heavy cream with 1 tbsp powdered sugar until soft peaks form. Spoon or pipe onto the mousse cups.
- Garnish: Top with chocolate curls, shavings, or a light dusting of cocoa powder.
Notes
- Use high-quality chocolate for the best flavor.
- Make sure the chocolate mixture is cool before folding in the whipped cream.
- You can make these up to 2 days in advance—just add the whipped topping before serving!
Nutrition (per serving):
- Calories: 390
- Carbohydrates: 22g
- Protein: 4g
- Fat: 34g
- Cholesterol: 135mg
- Sodium: 45mg
- Potassium: 160mg
- Fiber: 2g
- Sugar: 18g
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
🥄 Now It’s Your Turn!
I’d love to hear how your Chocolate Mousse Cups turn out! If you make this recipe, leave a comment below or tag me on Instagram with your gorgeous creations. 🍫📸
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