Chocolate Mousse Cups
Valentine’s Day is right around the corner, and there’s nothing better than an elegant dessert that feels special without spending hours in the kitchen. These Chocolate Mousse Cups are rich, silky, and decadent, yet surprisingly simple to make with just a handful of ingredients and easy steps.
Servings: 4 servings
Equipment
- hand mixer
- sauce pan
Ingredients
- 2 cups heavy cream, divided
- 1 and ¼ cups semi-sweet chocolate chips
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Place a large mixing bowl and beaters for a mixer in the refrigerator while prepping the other ingredients.
- In a small sauce pan over low heat, add ½ a cup of heavy cream. Heat the cream just until it begins to steam and small bubbles form around the edges, but do not let it come to a boil.
- Remove the cream cream from the heat and add the chocolate chips to melt. Whisk until smooth. Set the chocolate aside to cool.
- Add the remaining heavy cream to the chilled mixing bowl. Begin to beat the cream on a low speed so not to splash everywhere. Once the cream begins to thicken add the powdered sugar and vanilla extract to the cream. Continue to beat until medium peaks form. The cream will double in volume giving you about 3 cups of whipping cream.
- Reserve a cup of the cream for the topping and add the rest to the chocolate once it has cooled down to room temperature. DO NOT add to hot or warm chocolate.
- To add the whipped cream to the chocolate you want to gently fold it in with a spatula by scooping from the bottom, and turning the mixture over. Repeat until the cream is fully incorporated, keeping the mixture light and airy without deflating it.
- Portion the mousse into 4 small glass jars or ramekins. Refrigerate for at least an hour to set the mousse. It will be a firmer texture once it is chilled.
- Top the mousse with reserved whipped cream and garnish with chocolate shavings and fresh fruit if desired.