Chocolate Mousse Cups

Why You’ll Love This Recipe

I love this recipe for how it turns a few simple ingredients into something truly luxurious. The mousse is light and airy but intensely chocolatey, and the contrast between the richness of the chocolate and the fluffiness of the whipped cream and egg whites is nothing short of magical. There’s no need for baking, and the hands-on time is minimal—it’s just the kind of make-ahead dessert I can rely on when I want something impressive without the stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 oz (170 g) semisweet or bittersweet chocolate, chopped

• 3 tablespoons unsalted butter, cut into small pieces

• 3 large eggs, separated

• ¼ cup (50 g) granulated sugar

• 1 cup (240 ml) heavy cream

• 1 teaspoon pure vanilla extract

• Pinch of salt

Optional toppings:

• Whipped cream

• Chocolate shavings or curls

• Fresh berries

• Mint leaves

Directions

Step 1 – Melt the Chocolate:
I melt the chopped chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler method). Once smooth, I remove it from the heat and let it cool slightly—about 5 minutes.

Step 2 – Add Egg Yolks:
Once the mixture is cool, I whisk in the egg yolks one at a time until the mixture is smooth and glossy. Then I stir in the vanilla extract and set it aside.

Step 3 – Beat the Egg Whites:
In a separate clean bowl, I beat the egg whites with a pinch of salt until soft peaks form. Gradually, I add the sugar and continue beating until the whites form stiff, glossy peaks.

Step 4 – Whip the Cream:
In another bowl, I whip the heavy cream until it reaches soft peaks. I make sure not to overwhip—it should be light and creamy.

Step 5 – Combine the Mixtures:
First, I gently fold the whipped cream into the chocolate mixture until mostly combined. Then I fold in the beaten egg whites in two parts, folding just until everything is blended and the mousse is smooth and airy.

Step 6 – Portion and Chill:
I spoon the mousse into small cups, ramekins, or dessert glasses, cover them, and refrigerate for at least 2 hours so the mousse can set.

Step 7 – Serve:
Before serving, I top each cup with a little whipped cream, chocolate shavings, or fresh berries if I want to dress them up. They’re beautiful either way.

Servings and Timing

This recipe makes 6 servings and takes about 20 minutes to prep, 10 minutes to cook, and 2 hours to chill, for a total time of 2 hours and 30 minutes. It’s an excellent make-ahead dessert that holds beautifully in the fridge until I’m ready to serve.

Variations

• Espresso chocolate mousse: I stir in a teaspoon of instant espresso powder with the melted chocolate for a deeper, mocha flavor.

• Orange twist: A touch of orange zest or a splash of orange liqueur like Grand Marnier adds a citrusy brightness.

• Mint chocolate mousse: A drop of peppermint extract gives it a fresh, festive flair—especially around the holidays.

• Dairy-free version: I use coconut cream in place of heavy cream for a lighter, dairy-free twist.

• Kids’ version: I leave out the egg whites and use more whipped cream for a simpler, mousse-like pudding they’ll still love.

Storage/Reheating

These mousse cups can be stored in the refrigerator, tightly covered, for up to 3 days. I don’t recommend freezing them, as the texture can become grainy after thawing. I serve them straight from the fridge, chilled and firm.

FAQs

Can I make these ahead of time?

Absolutely. I often make them the night before I’m serving them so they have plenty of time to set in the fridge.

Are the eggs raw?

Yes, but I use pasteurized eggs when making this recipe to reduce risk. If I’m serving to someone with dietary restrictions, I always let them know.

What kind of chocolate works best?

I prefer using high-quality semisweet or bittersweet chocolate. The better the chocolate, the richer and smoother the mousse will taste.

Can I skip the egg whites?

You can, but the mousse will be denser. If I skip the egg whites, I increase the whipped cream to about 1½ cups for a fluffier texture.

How can I make this look fancy for guests?

I serve the mousse in small glasses or ramekins and top them with whipped cream, chocolate curls, and maybe a sprig of mint or a raspberry for a polished touch.

Conclusion

These Chocolate Mousse Cups are the ultimate example of how a few simple ingredients can create a truly decadent dessert. I love their elegant simplicity and how they deliver that rich chocolate flavor in a perfectly smooth, airy texture. Whether I serve them at a special gathering or keep a few chilled for myself, they’re always a luxurious little treat that never goes out of style.