Chocolate Dessert Cup with Mousse (Print Version)

Elegant crisp chocolate cups filled with silky mousse. A sophisticated French dessert ideal for entertaining and special occasions.

# What You'll Need:

→ Chocolate Cups

01 - 7 oz dark chocolate (70% cocoa), chopped

→ Chocolate Mousse

02 - 7 oz dark chocolate (60-70% cocoa), chopped
03 - 3 large eggs, separated
04 - 1.4 oz granulated sugar
05 - 1 cup heavy cream, cold
06 - 1 tsp vanilla extract
07 - Pinch of salt

→ Garnish

08 - Fresh berries (raspberries, strawberries, or blueberries), as needed
09 - Chocolate shavings, as needed
10 - Mint leaves, as needed

# Step-by-Step Guide:

01 - Melt 7 oz dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Using a pastry brush, coat the inside of 6 silicone cupcake molds with a layer of melted chocolate. Chill in the refrigerator for 10 minutes to set, then brush on a second layer to ensure sturdiness. Refrigerate until completely set (about 20 minutes), then gently unmold the chocolate cups and keep refrigerated.
02 - Melt 7 oz dark chocolate in a heatproof bowl over simmering water or in microwave using 20-second bursts, stirring until smooth and allow to cool slightly. In a large bowl, beat egg yolks with half the sugar until pale and thick. Stir in cooled melted chocolate and vanilla extract. In a separate clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add remaining sugar and beat to stiff peaks. In another bowl, whip cold heavy cream to soft peaks. Gently fold whipped cream into chocolate mixture, then fold in egg whites in two additions until just combined and smooth.
03 - Spoon or pipe the mousse into the prepared chocolate cups. Chill for at least 2 hours until the mousse is set.
04 - Garnish with fresh berries, chocolate shavings, and mint leaves before serving.

# Expert Suggestions:

01 -
  • The contrast between the snap of the chocolate cup and the cloud-like mousse creates a texture experience that store-bought desserts simply cannot match.
  • These elegant little treats look professionally made but use techniques that are actually quite forgiving, even when your kitchen gets warm like mine always does in summer.
02 -
  • If your chocolate cups crack during unmolding, pop them back in the refrigerator for 5 more minutes - I learned that slightly warmer chocolate is more flexible than completely cold chocolate.
  • The difference between a good and great mousse is in the folding technique - I ruined three batches before understanding that vigor is the enemy of airiness.
03 -
  • When painting the chocolate into the molds, keep your brush strokes going in the same direction for a more polished, professional appearance to your cups.
  • Warming your serving plates slightly before plating prevents the chocolate cups from becoming too brittle when they hit the cold porcelain.

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