Chocolate Mousse Cups

My mom, sisters, all the kids LOVE these things. They are so special - the addition of instant espresso and good vanilla deepen the chocolate flavor and make them taste rich, balanced and luxurious.

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Serves: 8-10 | Prep Time: 30-35 minutes | Chill Time: at least 4 hours |

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Ingredients

Chocolate Mousse

• 1/4 cup granulated sugar

• 3 egg yolks

• 1 cup half-and-half

• 1 lb semisweet chocolate, finely chopped (or use Guittard chocolate wafers or chips)

• a good pinch of salt

• 1 Tbsp instant espresso powder

• 1 Tbsp good vanilla extract

• 2 cups heavy cream

Sweetened Whipped Cream (for topping)

• 1 cup heavy cream

• 2–3 Tbsp powdered sugar

• 1 tsp vanilla

• Tiny pinch of salt

Optional Toppings

• sweetened whipped cream

• Fresh raspberries

• Crumbled brownies

• Heath/toffee bits

Instructions

1. Make the custard base - In a medium saucepan, whisk together:

• sugar

• egg yolks

• half-and-half

Cook over medium-low heat, stirring constantly, until slightly thickened and steaming. Do not boil (if the heat is too high, these eggs can easily curdle — which is no bueno). This can take 10–15 minutes, so pull up a chair. 👉🏻 You’re looking for a light custard consistency that coats the back of a spoon.

2. Melt the chocolate - Place chopped chocolate in a large bowl. Pour the hot custard mixture over the chocolate and let sit 1–2 minutes to allow the chocolate to melt. Then add:

• salt

• espresso powder

• vanilla

Whisk until completely smooth and glossy. Let cool until just barely warm or room temperature.

3. Whip the cream - In a separate bowl start whipping the cold cream first until slightly thickened, then add the powdered sugar, vanilla, and a tiny pinch of salt before whipping to soft peaks. The salt balances the sweetness and makes the flavor so much richer.

4. Fold - Gently fold whipped cream into the chocolate mixture in batches. 👉🏻 Don’t overmix. A few light streaks are actually beautiful and keep the mousse looking luxurious and homemade.

5. Chill - Pipe or spoon into small cups or ramekins. Cover and refrigerate at least 4 hours, preferably overnight.

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Favorite Topping Versions

Raspberry Version

• whipped cream

• fresh raspberries

This one is my favorite - it feels classic, balanced, and a little elevated.

Brownie Toffee Version (the kids favorite)

• crumbled brownies (I just buy them pre-made from the store)

• whipped cream

• Heath/toffee bits

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Notes

• I always double this recipe (hide a few for yourself in the fridge and you will be so happy the next day).

• The instant espresso powder doesn’t make it taste like coffee — it just deepens the chocolate flavor.

• Good vanilla makes a difference here - do it.

• This is rich. Smaller serving cups work best.

• I typically don’t even have piping bags on hand, and honestly, you absolutely do not need one here. I just scoop the mousse into a large Ziploc bag, snip the corner, and pipe it that way. I do the exact same thing for the whipped cream too — easy, inexpensive, and it works perfectly.

• Perfect make-ahead dessert for holidays, dinner parties, or cooking classes.

Tools + Ingredients I Use for this

• Maldon Sea Salt - a high quality salt really does make a difference. This one is my favorite.

• Silicone heat-resistant Spatulas - I love these things.

• Guittard Chocolate Wafers - Did you know this is the chocolate See’s Candies uses? If it’s good enough for Mary Sees, it’s good enough for me. Each bag is 12 ounces so you’ll need 2.

• The best vanilla extract - hands down.

This one is an indulgent classic! You’re going to love it.

xoxo,

Chelsea

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