Chocolate Dessert Cup Indulgence (Printable)
Creamy mousse atop a crunchy cookie base offers a luscious indulgence for any occasion.
# What You'll Need:
→ Base
01 - 2.8 oz chocolate cookies, crushed
02 - 1.4 oz unsalted butter, melted
→ Chocolate Mousse
03 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
04 - 2 large eggs, separated
05 - 1.1 oz granulated sugar
06 - 7 fl oz heavy cream, cold
07 - 1 tsp vanilla extract
08 - Pinch of salt
→ Garnish (optional)
09 - Whipped cream
10 - Chocolate shavings
11 - Fresh berries
# How-To Steps:
01 - Combine crushed cookies with melted butter in a bowl, mixing thoroughly. Divide the mixture evenly among four serving cups, pressing gently to create a firm base layer. Refrigerate to set while preparing the mousse.
02 - Gently melt the dark chocolate in a heatproof bowl over simmering water or in brief microwave intervals, stirring until smooth. Allow the chocolate to cool slightly.
03 - In a separate bowl, beat egg yolks with granulated sugar and vanilla extract until the mixture becomes thick and pale.
04 - Whip the cold heavy cream to soft peaks using an electric mixer or whisk.
05 - In a clean bowl, whisk egg whites with a pinch of salt until stiff peaks form.
06 - Fold the melted chocolate gently into the egg yolk mixture until fully incorporated.
07 - Gently fold the whipped cream into the chocolate and egg yolk mixture, maintaining airiness.
08 - Carefully fold the stiff egg whites into the mousse mixture until smooth and homogeneous.
09 - Divide the mousse over the prepared cookie bases in the cups, smoothing the surface. Refrigerate for a minimum of two hours to set.
10 - Before serving, optionally decorate with whipped cream, chocolate shavings, or fresh berries.
# Expert Tips:
01 -
- The contrast between the crispy cookie base and the cloud-like mousse is genuinely addictive and feels like a restaurant-quality dessert you made yourself.
- Everything comes together in under thirty minutes of active time, which means you can pull off something spectacular even on a Wednesday night.
- Eggs separated and whipped properly create an impossibly light texture that somehow feels indulgent and not heavy at all.
- You can make these a full day ahead, which takes the pressure off when you're entertaining.
02 -
- Beaten egg whites can collapse instantly if even a speck of yolk gets in them, so it's worth separating eggs carefully and using completely clean equipment for the whites.
- These are safe to eat because the chocolate and sugar create an acidic environment that protects the raw eggs, but if you're ever uncomfortable with that, use pasteurized eggs instead.
- Don't skip the cooling step for melted chocolate—warm chocolate will cook the eggs instead of creating a silky mixture.
03 -
- Save time by using good-quality store-bought whipped cream for the topping if you want to skip that final step, though whipping your own takes just two minutes and tastes fresher.
- If you accidentally scramble the egg mixture or it looks broken, strain it through a fine mesh sieve and start over with fresh eggs—it happens even to experienced bakers.