Chocolate Cup with Mousse (Printable)

Individual chocolate cups filled with rich mousse and topped with creamy whipped topping.

# What You Need:

→ Chocolate Cups

01 - 7 oz dark chocolate (min. 60% cocoa), chopped

→ Chocolate Mousse

02 - 5.3 oz dark chocolate (min. 60% cocoa), chopped
03 - 2 large eggs, separated
04 - 2 tbsp granulated sugar
05 - 5 fl oz heavy cream
06 - 1 tsp vanilla extract
07 - Pinch of salt

→ Topping

08 - 3.4 fl oz heavy cream, chilled
09 - 1 tbsp powdered sugar
10 - Chocolate shavings or cocoa powder, for garnish

# Steps:

01 - Melt 7 oz dark chocolate in a heatproof bowl over simmering water. Use a pastry brush to coat the insides of 4 silicone muffin molds or paper cupcake liners with melted chocolate. Chill for 10 minutes, then apply a second coat. Chill until fully set, about 30 minutes.
02 - Carefully peel away molds or liners to release the chocolate cups. Store in the refrigerator until ready to fill.
03 - Melt 5.3 oz dark chocolate in a heatproof bowl over simmering water. Allow to cool slightly.
04 - In a bowl, beat egg yolks with 1 tbsp granulated sugar until pale and creamy. Stir in the cooled chocolate and vanilla extract.
05 - In a separate clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add 1 tbsp sugar and continue whisking until glossy.
06 - In another bowl, whip 5 fl oz heavy cream until soft peaks form.
07 - Gently fold whipped cream into the chocolate mixture, then fold in the egg whites in two additions until just combined.
08 - Spoon the mousse into prepared chocolate cups. Refrigerate for at least 1 hour to set.
09 - Whip 3.4 fl oz chilled heavy cream with powdered sugar until soft peaks form. Pipe or spoon over set mousse.
10 - Garnish with chocolate shavings or a dusting of cocoa powder. Serve chilled.

# Expert Hints:

01 -
  • You get to create something that looks like restaurant-quality plating, which feels like a small act of magic every single time.
  • The whole dessert comes together in layers, so you can taste richness, creaminess, and air all at once in one perfect spoonful.
  • It's just impressive enough to serve guests, but straightforward enough that nothing will go seriously wrong if you stay focused.
02 -
  • If your chocolate seizes and turns grainy, don't panic—a tiny splash of neutral oil stirred in slowly will usually bring it back to silkiness.
  • The mousse needs cold eggs and chocolate for the best texture, so don't skip the cooling step after melting.
  • Raw eggs are a personal choice; if you're uncomfortable, use pasteurized eggs or skip the whites and just use yolks for a denser mousse.
03 -
  • Keep your molds or liners in the freezer before coating them with chocolate—this helps the chocolate set faster and more evenly.
  • If the egg whites aren't whipping up, even a tiny drop of yolk will prevent them from foaming, so separate them carefully over a small bowl first.

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