You will be amazed by what you can make with just five ingredients. These incredible mousse cups are creamy, sweet, and perfect to serve at any party or get-together. Everyone will adore these individual desserts and probably ask you for seconds. Go ahead and make a double batch because you, too, will want more mousse!
What are the different types of mousse?
Mousse is a light dessert with various flavors ranging from sweet to savory. While there are many different ways to make it, the method depends on the base ingredient and its level of thickness. Some mousses are egg-free eg. this raspberry mousse, and use heavy cream and gelatin, while others may use only cream or a combination of yogurt, cream, and gelatin. Others use egg whites, egg yolks, and heavy cream.
This classic chocolate mousse recipe uses raw eggs, which are perfectly safe to consume in this case (except for pregnant women, babies, and those with compromised immune systems). If you feel uncomfortable using raw eggs, you can buy pasteurized eggs or learn how to pasteurize eggs at home.
Why this is the best recipe
- It is very easy to make - This mini chocolate mousse cups recipe requires only a few easy steps and takes just 15 minutes to prepare. It is very beginner-friendly!
- It does not require fancy ingredients - Unlike some chocolate mousse cup recipes, this one does not require gelatin. It has just five ingredients, all of which are easy to find and likely already in your pantry!
- It is the most delicious - These cups are made the traditional French way and are 100% made from scratch (no chocolate pudding boxes here)! I use only the freshest, highest-quality ingredients that provide the best texture and taste. They will surely be the best chocolate mousse cups you've ever tried!
- It is super versatile - You can customize and enhance these chocolate mousse cups in countless ways. See the Flavor Variations section for several examples!
- You can use them for any occasion - My chocolate mousse cups aren't just delicious, but beautifully decorated! You can easily add them to the dessert menu for casual and fancy occasions!
Ingredients
Visit the original Chocolate Mousse Cups recipe at Spatula Desserts for more detailed information and a printable version of the Recipe Card.
Chocolate Mousse Ingredients:
1 cup semi-sweet chocolate, good quality 70% chocolate (Ghirardelli, Callebaut, or Lindt)
½ cup heavy cream, 36% fat
3 egg yolks
Large pinch of salt
3 egg whites
2 tablespoons granulated sugar
Decoration:
Whipped Chantilly cream (use my Chantilly Cream recipe)
Chocolate shavings
Also read: Learn more about how heavy cream gives the mousse its smooth and creamy texture and why using the right type of sugar is important.
How to make Chocolate Mousse
Visit the original Chocolate Mousse Cups recipe at Spatula Desserts for more detailed information and a printable version of the Recipe Card.
- In a medium-sized, heat-proof bowl, add the finely chopped dark chocolate. Then, gently heat the chocolate in the microwave until semi-melted. You can also use a double boiler.
- Next, heat the heavy cream in a saucepan over medium heat until it simmers. Do not let it reach the point where it boils!
- Pour the warm, heavy cream over the semi-melted chopped chocolate. Let it sit for a minute or so until the chocolate softens, then use a rubber spatula to stir the mixture until the chocolate is smooth and fully melted.
- Carefully separate the egg from the yolk, ensuring no yolk remains in the egg white. Once the chocolate mixture has cooled to room temperature, slowly mix in the egg yolk one at a time. Then, add a large pinch of salt.
- With the help of an electric hand mixer, whip the egg whites with the sugar until shiny, early stiff peaks form. Stop whipping immediately once it reaches this point.
- Carefully fold the whipped egg whites into the chocolate mixture using a rubber spatula. Be gentle during this step, or the egg whites may deflate. It should only take about ten folds to thoroughly combine the two.
- Use a piping bag or a large spoon to divide the chocolate mousse between four cups equally. Then, place them in the refrigerator to set for at least six hours.
- Once set, decorate the top of the mousse with the chantilly cream and chocolate shavings. Serve chilled, and enjoy!
Top Tip: This chocolate mousse has the most amazing fluffy texture. However, be careful 1. not to overwhip the egg white (stop at early stiff peaks, as after, it will form lumps and become difficult to fold with the ingredients) then make sure to 2. fold the egg white into the chocolate mixture thoroughly but carefully.
Flavor variations
White or Milk Chocolate Mousse - Instead of dark chocolate, you can use milk or white chocolate as I do in my white chocolate mousse recipe. You can also combine the above to make a double or triple chocolate mousse. Check this white chocolate mousse recipe.
Nutella Chocolate Mousse - Swap out the dark chocolate for my homemade Nutella to make a decadent Nutella chocolate mousse. Since Nutella is softer than dark chocolate, you will want to use a small amount of gelatin, as mentioned in my white chocolate mousse recipe.
Mocha Mousse - Add some finely ground espresso powder.
Peanut Butter Chocolate Mousse - Add peanut butter to the mix to make a creamy chocolate peanut butter mousse.
S'mores - Combine this recipe with marshmallow cream and graham cracker crumbs to make a fun S'mores-style mousse.
With spices - Add chili powder to the melted chocolate to create a Mexican-style chili chocolate mousse. Or, you can add espresso powder or instant coffee powder to intensify the rich chocolate flavor with a touch of coffee.
With fruit flavors - Pair with my strawberry or raspberry mousse for a heavenly flavor combination.
With fruit compote - Add a layer of my strawberry or raspberry compote to the top or bottom of the chocolate cups. Both pair deliciously with chocolate!
With extract - You can make your mousse cups chocolate with a hint of other unique and complementary flavors by adding a touch of extract. Try it with almond, orange, or vanilla extract!
With different toppings - Instead of the chocolate shavings, use chocolate chips, crushed cookies, crushed nuts, or fresh berries. You can also swap the chantilly cream for whipped cream or one of my other homemade frostings.
Expert Tips
- I recommend using an egg white separator to ensure no egg yolk gets into the egg whites when separating. You can also use your clean hands to scoop the egg yolk from the bowl very gently.
- This recipe uses the same process as chocolate ganache prior to mixing in the egg yolk and egg white/sugar mixture. I recommend referring to my chocolate ganache recipe for more tips, including different flavor variations!
- If adding a compote layer to the top of the mousse, first make sure the mousse is fully set.
- Do not attempt to shorten the process by skipping the setting time. An airy, fluffy mousse requires at least 6 hours to set.
- Cover the individual chocolate mousse cups tightly with plastic wrap and store them in the refrigerator for 1-2 days. Do not freeze them, as it will significantly change the texture.
Visit the original Chocolate Mousse Cups recipe at Spatula Desserts for more detailed information and a printable version of the Recipe Card.
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This article was originally published as Chocolate Mousse at Spatula Desserts.
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