Chocolate mousse cup dessert (Printable)

Creamy chocolate mousse atop a crunchy cookie base, ideal for a decadent treat or special occasions.

# 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 - 2 tbsp 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 and melted butter in a bowl until uniformly mixed. Distribute the mixture evenly among 4 serving cups, pressing down gently to form a compact base layer. Chill in the refrigerator while preparing the mousse.
02 - Gently melt the dark chocolate using a double boiler or microwave in short intervals, stirring continuously until smooth. Allow to cool slightly.
03 - In a separate bowl, beat the egg yolks with 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 into the egg yolk mixture until fully incorporated.
07 - Gently fold in the whipped cream, followed by the beaten egg whites, ensuring the mousse remains light and airy.
08 - Spoon the mousse evenly over the chilled cookie bases in the cups. Smooth the surface with a spatula.
09 - Refrigerate for a minimum of 2 hours to allow the mousse to firm up.
10 - Prior to serving, optionally decorate with whipped cream, chocolate shavings, or fresh berries.

# Expert Tips:

01 -
  • It looks impressive but comes together faster than most cakes, and you can make it hours ahead without any last minute stress.
  • The contrast between the crunchy base and airy mousse is the kind of texture magic that makes people ask for seconds.
  • You can dress it up or keep it simple, and it always feels like a treat you made just for them.
02 -
  • Let the melted chocolate cool slightly before mixing it with the yolks, or you will end up with sweet scrambled eggs instead of mousse.
  • Fold the egg whites in last and do it gently, because overmixing deflates the foam and turns your airy mousse dense.
  • Make sure your bowl and whisk are completely clean and dry when beating egg whites, any fat or moisture will stop them from whipping properly.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream, it makes the cream whip faster and hold better.
  • Tap the filled cups gently on the counter after spooning in the mousse to release any air bubbles and smooth the surface.
  • If you don't have a double boiler, microwave the chocolate in fifteen second bursts and stir between each one to avoid scorching.

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