Chocolate Mousse Cups

5 from 1 vote

Made with rich, airy dark chocolate and topped with delicious chantilly cream and sweet chocolate shavings, these no-bake chocolate mousse cups are a chocolate lover's dream come true!

Prep Time15

Waiting Time6

Total Time6 15

Course: Dessert

Cuisine: French

Servings:

Calories: 423kcal

Author: Katalin Nagy

Equipment

Ingredients

Chocolate Mousse Ingredients

170 g Semi-sweet Chocolate good quality 70% chocolate eg. Callebaut or Lindt
115 g Heavy cream 36% fat
3 Egg yolk
Large pinch of salt
3 Egg white
25 g Granulated sugar

Decoration

Whipped Chantilly cream use my chantilly recipe
Chocolate shavings

Metric - US Customary

Instructions

Place the finely chopped chocolate in a medium heat-proof bowl and semi-melt in the microwave.
Bring the heavy cream to a simmer over medium heat. Do not let the cream come to a boil.
Pour the warm heavy cream over the chopped chocolate in the bowl and let it sit for about a minute to soften the chocolate, then stir the chocolate and cream together with a rubber spatula until the chocolate is fully melted and smooth.
Separate the eggs making sure that there is no yolk in the egg white part. If the chocolate mixture is not hot (close to room temperature), continue by mixing in the egg yolks one by one then add in a large pinch of salt.
Using an electric hand mixer, whip up the egg white with the sugar until stiff shiny peaks. Stop before making lumps in the whipped egg white as that would make it difficult to fold with the rest of the ingredients.
Then, fold the whipped egg whites into the chocolate mixture carefully using a rubber spatula. Make sure that the egg white thoroughly folded without deflating.
Using a piping bag or large spoon, divide the chocolate mousse into 4 cups and refrigerate for 6 hours to set.
Once the mousse properly sets, before serving, decorate with chantilly and chocolate shavings.
Store refrigerated for 1-2 days. Do not freeze.

Notes

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
Good quality 70% chocolate (e.g. Callebaut or Lindt) will make the best chocolate mousse
Use high-fat content heavy cream (36%)

Technique notes:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
Make sure no egg yolk gets into the white part when separating, as it would make it very difficult to whip up the egg white.
Be very careful when folding the egg white into the chocolate. It takes about 10 folds with a rubber spatula to completely incorporate the two mixtures together without deflating the egg white.

Nutrition