Elevate your dessert game with these decadent mini chocolate mousse cups that are sure to impress at any gathering or special occasion. With a texture that melts in your mouth with every bite, spoon the luscuious mousse into miniture cups or tart shells that provide the perfect vessel for indulgence!
Mini Chocolate Mousse Cups
Garnish these mini chocolate mousse cups with a sprinkle of cocoa powder or chocolate curls or fresh berries for an elegant finishing touch that adds visual appeal and a burse of flavor.
These bite size delights are not only delicious but also convenient for serving and enjoying without the need for utensils.
Whether serving for a dinner party, bridal shower, holiday celebration or other festive occasion, these mini chocolate mousse cups are sure to leave a lasting impression and satisfy even the most discerning sweet tooth.
You might have tried some of our other chocolate desserts like The Chocolate Cake, Chocolate Pie or Chocolate Blossom Cookies!
Here’s What You’ll Need
- Chocolate
- Butter
- Espresso
- Eggs
Here’s How You Do It
- Melt the Chocolate
- Beat the Egg Whites into Peaks
- Fold together and spoon into the containers!
- Refrigerate. (That’s it! Really!)
Step 1
Step 2
Step 3
Tips and Tricks
- Choose the best quality chocolate you can find because this is 100% where the flavor comes from. I recommend the Ghiradelli brand chocolate.
- Whip the egg whites until they stand up in the mixer, this gives your mousse all of the fluff.
- The espresso adds a richness to the chocolate that you will not exactly taste, but the depth of flavor is unmistakable!
- More information on using eggs in recipes.
PRO TIP: Use instant espresso which you can find at most grocery stores, on Amazon on at Williams Sonoma.
Storage and Keeping
Keep these mousse cups covered in the refrigerater for up to 3 days.
These do not freeze well.
Watch Me Make This
Did you make some Mini Mousse Cups? I would love to see them! Shoot me a photo over on social media!
If you leave a comment below, I’ll see and answer all of your questions and comments, I read them all. Also, leaving a 5 STAR comment helps others find the recipes at Loaves and Dishes! I appreciate it so much when you help me like that!
Mini Chocolate Mousse Cups
Ingredients
- 10 oz Semi-Sweet Chocolate – plus finely chopped pieces for garnish
- 1 ½ tsp unsalted butter
- 1/8 tsp instant espresso
- 4 eggs seperated
Instructions
- Place chocolate in a double boiler with water simmering in pan below. Add the butter and melt with the chocolate. Add the instant espresso as well. Stir gently while melting but DO NOT get water into your chocolate or the chocolate will seize. When melted, remove from the heat and set the top of your double boiler aside to cool for a moment. As cooling, add the egg yolks and beat until smooth.
- In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the chocolate mixture.
- Spoon chocolate into small serving bowls or ramekins. Refridgerate for at least 4 hours before serving.
- Serve with garnish of chopped chocolate pieces.
Notes
- Choose the best quality chocolate you can find because this is 100% where the flavor comes from. I recommend the Ghiradelli brand chocolate.
- Whip the egg whites until they stand up in the mixer, this gives your mousse all of the fluff.
- The espresso adds a richness to the chocolate that you will not exactly taste, but the depth of flavor is unmistakable!
Nutrition
This post originally appeared on the pages of Loaves and Dishes on January 27, 2015 and has been completely updated with new information including recipe card. It’s so helpful now!
Taste and see that the LORD is good; blessed is the man who takes refuge in him. ~ Psalms 34:8
Hannah
Wednesday 27th of April 2022
Firstly love the scripture! I want to use this recipe in mini size in tiny cupcake cups (bite size) to feed 42ppl but unsure how much to expand this recipe to help in this way? :)
Wendi Spraker
Tuesday 3rd of May 2022
I'm going to suggest that you x 7 this recipe to make sure that you have enough.
Moxie
Friday 2nd of February 2018
I made these! Great!
Rita Moore
Friday 7th of April 2017
I've made this mousse 3 times. It is insanely dense which is fantastic, but....... the only way I have luck with it is to beat the egg yolks separately until they get pale, then add to the chocolate. Otherwise I end up with a substance that has bits and pieces of chocolate in it. I've tried beating for a half hour, with my electric beater, I still get hard lumps. That's ok. I'll make it my way and reap the rewards! Thanks for the recipe.
Wendi Spraker
Friday 7th of April 2017
Hi Rita! Thanks for the comment! You are right - it IS dense. I am not sure why the issue with hard links though. Anyway- thanks for sharing your solution.
Sharon @ What The Fork Food Blog
Thursday 2nd of April 2015
You can never go wrong with a classic like chocolate mousse :)
Katie
Wednesday 4th of February 2015
I made the mousse and it was delicious, but thicker than expected. Was yours light and fluffy or thick and creamy? I wasn't sure if I messed something up.
Great recipe and you're right about small portions - I split the recipe in half, had half of THAT recipe (about half a cup) and was really feelin it. I also love that this recipe has few ingredients and is so simple to make. It'll be my go-to for chocolate mousse now! Thanks!
wendi.spraker@yahoo.com
Wednesday 4th of February 2015
Hi Katie! I'm so excited that you made the Mini Chocolate Mousse Cups. You are right - this recipe is a little thicker and heavier than what you would expect a common mousse to be. We think it is just perfect around here! Wonderful for such a small amount to be so satisfying. :) Thanks for coming back and commenting! Visit me again soon! :)