Indulge in rich, creamy Chocolate Mousse Cups. The perfect easy dessert recipe for any occasion. Quick to make, decadent flavor, and crowd-pleasing every time!
Looking for a decadent yet easy dessert that never fails to impress? These Chocolate Mousse Cups are rich, creamy, and surprisingly simple to make with just a few ingredients. Perfect for dinner parties, holidays, or a sweet treat anytime, this no-bake dessert combines smooth chocolate flavor with an elegant presentation.
Whether you’re a beginner in the kitchen or a seasoned baker, this recipe delivers delicious results every time. It is one of the Best Chocolate Desserts.
Why We Love This
- Rich and Creamy Texture: Each bite is velvety smooth and full of deep chocolate flavor.
- Easy to Make: No baking required! Just a few ingredients and simple steps.
- Perfect for Entertaining: Elegant enough for dinner parties, yet easy enough for a weeknight treat.
- Make-Ahead Friendly: Prepare in advance and chill until ready to serve. Ideal for stress-free hosting.
- Customizable: Top with whipped cream, berries, crushed cookies, or chocolate shavings to make it your own.
Ingredients
- Egg Yolks. Provide richness and help create a silky, custard-like texture for the mousse.
- Granulated Sugar. Sweetens the mousse and helps stabilize the egg yolks when heated.
- Heavy Cream (divided use). Adds creamy texture. Part is whipped for lightness, and part is used to heat with the egg mixture.
- Vanilla Extract. Enhances the chocolate flavor.
- Bittersweet Chocolate. The star of the recipe. Make sure to use high-quality chocolate for the best flavor and smooth finish.
- Optional Garnish. Top with Homemade Whipped Cream and shaved chocolate for an elegant and indulgent touch.
Step By Step Instructions
Step 1. Using a stand mixer, beat the egg yolks and sugar on high speed for about 2 minutes.
Step 2. The mixture should be thick and pale.
Step 3. Pour the heavy cream into a small saucepan and heat gently over low heat until warm, but not boiling.
Step 4. Slowly pour the warm cream into the egg mixture, whisking constantly to temper the yolks and prevent curdling.
Step 5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it reaches 160ยฐF. This should take about 4 to 6 minutes. Use an instant-read thermometer to avoid overcooking.
Step 6. Remove the saucepan from heat, then add the chocolate and vanilla.
Step 7. Stir until the chocolate melts and the mixture is smooth and well combined.
Step 8. Pour the chocolate mixture into a mixing bowl, cover with plastic wrap, and refrigerate until it cools to about 70ยฐF, which usually takes 30 to 45 minutes. Stir the mixture every 15 minutes and check the temperature to ensure even cooling.
Step 9. Pour the remaining heavy cream into the bowl of a stand mixer and whip it until stiff peaks form. You can also use a hand mixer.
Step 10. Once the chocolate mixture has cooled, add the whipped cream.
Step 11. Fold the whipped cream into the chocolate mixture until combined using a spatula.
Step 12. Spoon or pipe the mousse with pastry bags and star tip into dessert cups or ramekins. Refrigerate for about 2 hours to set. When ready to serve, top with a dollop of whipped cream and shaved chocolate if desired then enjoy! I like to enjoy the mousse at room temperature. Fresh berries, such as raspberries, also look and taste great as a topping on chocolate cups.
Storage
Store the mousse covered in the refrigerator for up to 3 days. The texture may lose some of its fluffiness over time, but the flavor will still be delicious.
Tips for Success
- Strain if lumpy. If the egg mixture becomes lumpy while cooking, pour it through a fine mesh strainer to smooth it out before returning it to the saucepan.
- Temper the eggs slowly. Gradually pour the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Fold in whipped cream at the right temperature. Add the whipped cream once the chocolate base reaches about 70ยฐF. If it cools too much, it will be harder to blend smoothly.
- Use quality chocolate. For the best taste and texture, choose high-quality bittersweet or semi-sweet chocolate depending on your sweetness preference.
- Chill your tools for whipping. Cold mixing bowls and beaters help heavy cream whip faster and hold stiff peaks better.
- Use a thermometer. An instant-read or digital thermometer ensures you donโt overcook the egg mixture or fold in the cream too late.
- Donโt overmix the mousse. When folding in the whipped cream, use a gentle motion and stop as soon as the mixture is smooth. Overmixing can deflate the mousse.
More Easy Chocolate Desserts
Easy Fudge
Homemade Chocolate Fudge Recipe
Homemade Pudding
Chocolate Pudding
Easy Dessert Dips
Chocolate Fruit Dip
Give this Chocolate Mousse recipe a try. Youโre going to love how rich, creamy, and satisfying it is. If you make it, Iโd love to hear what you think! Leave a comment below and let me know how it turned out.
Chocolate Mousse Cups
Ingredients
- 4 Large Egg Yolks
- 1/4 Cup Granulated Sugar
- 2 Cups Heavy Cream Divided
- 1 teaspoon Vanilla Extract
- 8 oz Bittersweet Chocolate
- Optional Garnish – Top with Whipped cream and shaved chocolate if desired
Instructions
- In the bowl of a stand up mixer, beat together the egg yolks and sugar on high speed for 2 minutes.
- Pour ¾ cup heavy cream into a saucepan. Heat on low until warm but don’t let it come to a boil.
- Temper egg yolks by slowly pouring the heated heavy cream into the bowl of egg mixture. Continuously whisk the egg mixture as you pour.
- Once combined, pour the mixture back into the saucepan and cook on low heat until the mixture reaches 160 degrees F. This will take between 4-6 minutes. Use an instant read thermometer so you don’t overcook the mixture.
- Remove from heat and add the chocolate and vanilla to the saucepan. Stir until melted and well combined.
- Pour the chocolate mixture into a mixing bowl. Cover and refrigerate until the mixture cools down to 70 degrees F. This will take 30-45 minutes. I suggest stirring every 15 minutes and checking the temperature.
- Pour the remaining heavy whipping cream into a bowl of a stand up mixer and beat until stiff peaks form.
- Once the chocolate mixture has cooled, fold the whipped cream into the chocolate mixture until combined.
- Distribute the mousse into dessert cups or ramekins. You can use a piping bag or just spoon the mixture into the bowls.
- Refrigerate for 2 hours.
- Serve with whipped cream and shaved chocolate if desired and enjoy!
