Chocolate Mousse Cups

Name: Chocolate Mousse Cups
Prep time: 30 min
Cook time: 5 min
Total time: 2 h 35 min
Yield: 6 servings
Ingredients: ½ c. cold heavy cream; 1 tsp. pure vanilla extract; 4 large egg yolks; 1 T. butter; ¼ c. espresso or strong coffee; 3 T. sugar; ⅛ tsp. kosher salt; 8 oz. bittersweet or semi-sweet chocolate; 4 large egg whites; sweetened whipped cream

User Reviews

4.7

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings
6 servings
Calories
375 kcal
Cuisine
American

Chocolate Mousse Cups

Iris Warren

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With this recipe, anyone and everyone is able to make delicious, savor-every-spoonful Chocolate Mousse Cups at home!

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Ingredients

Servings

½ c. cold heavy cream
1 tsp. pure vanilla extract
4 large egg yolks
1 T. butter at room temperature
¼ c. espresso or strong coffee at room temperature
3 T. sugar divided
⅛ tsp. kosher salt
8 oz. bittersweet or semi-sweet chocolate chopped (I used Ghirardelli 60% bittersweet chocolate)

(I used Ghirardelli 60% bittersweet chocolate)

4 large egg whites
sweetened whipped cream chocolate shavings, and fresh whole or sliced strawberries for garnish

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Instructions

Using an electric mixer, beat cream with vanilla until stiff peaks form. Cover and chill.
In a large metal bowl, combine egg yolks, butter, espresso, 2 tablespoons of the sugar, and salt. Set bowl over a saucepan of gently simmering water, making sure that the bowl does not touch the water. Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume. The mixture will be very frothy. When an instant-read thermometer registers 160°, it is done. This should take between 1 and 5 minutes to achieve, depending on your heat and pan size, etc.
Remove bowl from saucepan. Add chopped chocolate and whisk until melted and smooth. Let stand, whisking occasionally, until mixture comes down to room temperature.
Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon of sugar. Increase speed to high and beat until firm peaks form.
Fold egg whites into chocolate in 2 additions. Fold whipped cream into mixture just to blend.
Divide dark chocolate mousse among six 6 to 8-ounce ramekins. Chill until firm, at least 2 hours. This dessert can easily be prepared one day in advance. Let stand at room temperature for 10 minutes before serving.
Right before serving, add a dollop of sweetened whipped cream, some chocolate shavings, and fresh strawberries.

Notes

Inspired by the delicious chocolate mousse desserts on our cruise to Alaska aboard the Ruby Princess. Adapted from bon appétit.

Nutrition Information

Show Details

Serving 1 Calories 375kcal (19%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 14g (70%) Polyunsaturated Fat 9g Cholesterol 183mg (61%) Sodium 160mg (7%) Fiber 3g (12%) Sugar 29g (58%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 375 kcal

% Daily Value*

Serving	1
Calories	375kcal	19%
Carbohydrates	34g	11%
Protein	9g	18%
Fat	25g	38%
Saturated Fat	14g	70%
Polyunsaturated Fat	9g	53%
Cholesterol	183mg	61%
Sodium	160mg	7%
Fiber	3g	12%
Sugar	29g	58%