Waste Not, Want Not: Don’t toss those egg whites—save them to whip up a batch of macarons or a silky white chocolate mousse. You can also freeze them for later use; they’ll keep well for up to 3 months. Pro tip: freeze them in an ice cube tray for easy portioning.
Start With Cold Tools and Cold Cream: For beautifully stiff peaks, everything needs to be cold. Cold cream whips better and holds its shape longer, so make sure to chill your mixing bowl and beaters in advance to set yourself up for success.
Separate Eggs While Cold: It's best to separate your eggs when they’re cold—yolks are firmer and less likely to break, making the process much easier and cleaner.
chocolate mousse cup
Chocolate mousse cups are luxurious, individually portioned desserts that combine rich, velvety chocolate with airy whipped cream in a beautifully elegant presentation. With endless variations, simple ingredients, and timeless appeal, they’re the perfect balance of indulgence and sophistication for any occasion.
Ingredients
- 4 large egg yolks
- 1/4 cup 50 g granulated sugar
- 1/8 teaspoon kosher salt
- 1 1/4 cups 300 g heavy cream (for the custard)
- 1 teaspoon vanilla extract
- 7 ounces 200 g bittersweet chocolate, chopped
- 1 cup 240 g heavy cream (for whipping)
- Optional garnishes: fresh berries chocolate sprinkles, rose petals
Instructions
- In a medium bowl, whisk together the egg yolks, granulated sugar, and kosher salt until the mixture turns a pale yellow color.
- (4 egg yolks, 1/4 cup granulated sugar, 1/8 teaspoon kosher salt)
- In a small saucepan, heat the heavy cream (for the custard) just until bubbles begin to form around the edges. Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.
- (1 1/4 cups heavy cream)
- Pour the tempered mixture back into the saucepan and cook over gentle heat, whisking frequently, until the custard thickens enough to coat the back of a spoon, about 6 to 8 minutes, reaching a temperature of 175–180°F. Do not allow it to boil.
- Remove from heat and add the vanilla extract and chopped bittersweet chocolate. Let the mixture sit for a couple of minutes to allow the chocolate to melt, then whisk until smooth. Transfer the mixture to a clean bowl and allow it to cool completely.
- (1 teaspoon vanilla extract, 7 oz bittersweet chocolate)
- In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining heavy cream until stiff peaks form. Fold one-third of the whipped cream into the cooled chocolate custard until smooth. Then, using a spatula, gently fold in the remaining whipped cream in two additions until no white streaks remain.
- (1 cup heavy cream)
- Transfer the finished mousse into a pastry bag or a zip-top bag with the corner snipped off, and pipe the mousse into your preferred serving glasses or dessert cups. Refrigerate for at least 1 to 3 hours, or until set. Garnish with fresh berries, candied rose petals, or chocolate sprinkles before serving. You can enjoy the mousse chilled or let it sit at room temperature for a softer texture.
- (Optional garnish: berries, candied rose petals, chocolate sprinkles)