Description
These Mini Chocolate Mousse Cups are rich, creamy, and irresistibly cute—perfect for parties, holidays, or a luxurious personal treat. They combine a crumbly cookie base with an airy chocolate mousse, served in bite-sized portions that are as elegant as they are effortless.
Ingredients
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120 g (1 cup) dark chocolate (70% cocoa)
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240 ml (1 cup) heavy cream
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2 large eggs
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50 g (¼ cup) granulated sugar
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1 tsp (5 ml) pure vanilla extract
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100 g (1 cup) cookie crumbs (graham crackers, Oreos, or shortbread)
Instructions
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Melt chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
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In a bowl, whisk egg yolks with sugar until light and fluffy. Stir in melted chocolate and vanilla.
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In a separate chilled bowl, beat the heavy cream until soft peaks form.
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In another bowl, beat the egg whites until stiff peaks form.
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Gently fold whipped cream into the chocolate mixture, followed by the egg whites.
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Add 1 tablespoon of cookie crumbs into each mini cup and press down to form a base.
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Pipe or spoon mousse on top of the base.
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Chill in the fridge for at least 2 hours before serving.
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Optionally top with whipped cream, berries, or chocolate shavings.
Notes
For a deeper flavor, try bittersweet chocolate instead of semi-sweet.
Gently fold the mixtures to keep the mousse airy.
Use a piping bag for easier filling.
Customize the cookie base to suit your mood.
Store leftovers in an airtight container in the fridge for up to 3 days.
Best served chilled and fresh—avoid freezing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (melting and combining)
- Category: Desserts
- Method: No-Bake
- Cuisine: N/A