Mousse Cups Recipe
Make Mousse Cups Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Mousse
Whipped Cream Topping
Assembly & Garnish
Method
Chocolate Mousse
- 1
Melt chocolate
Place the chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a pan of simmering water (double boiler) making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (about 5 minutes).
- 2
Temper egg yolks
In a medium bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened (about 1–2 minutes). Slowly whisk about 2 tablespoons of the warm melted chocolate into the yolk mixture to temper the yolks, then gradually whisk the tempered yolks back into the remaining melted chocolate until fully combined. Stir in 1 teaspoon vanilla extract. Set aside to cool to lukewarm.
- 3
Whip cream for folding
In a chilled bowl, whip 1.5 cups heavy cream to soft peaks. Stop when soft peaks form — the cream should still be pliable and not grainy.
- 4
Fold mousse
Gently fold one-third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining whipped cream in two additions until fully combined and homogenous. Be careful not to overfold; the mousse should be airy and smooth.
- 5
Divide the mousse among 6 small cups or dessert glasses (about 4–5 oz each). Smooth the tops with a spatula. Cover and refrigerate at least 2 hours, preferably 4 hours, until set.
Whipped Cream Topping
- 6
Make whipped cream
About 10–15 minutes before serving, chill a medium bowl and whisk/beaters. Pour 1 cup heavy whipping cream into the bowl, add 2 teaspoons powdered sugar and 1/2 teaspoon vanilla extract. Whip to medium–firm peaks (holds shape but still silky).
- 7
Transfer whipped cream to a piping bag fitted with a star tip or spoon onto the mousse cups when ready to assemble.
Assembly & Garnish
- 8
Sprinkle about 1/2 tablespoon crushed biscotti or graham cracker into the bottom of each cup before piping mousse for a slight crunch, if desired. (If you already filled cups with mousse, sprinkle on top.)
- 9
Pipe or dollop whipped cream onto each chilled mousse cup. Top with fresh berries (about 1–2 berries per cup depending on size) and finish with chocolate shavings or a light dusting of cocoa powder.
- 10
Serve immediately, or keep refrigerated up to 24 hours. For best texture, consume within 24 hours.