Looking for a dessert that’s as elegant as it is effortless? Say hello to Mini Chocolate Mousse Cups. These luxurious little bites are creamy, rich, and absolutely irresistible. Whether you’re planning a dinner party, birthday bash, or just treating yourself on a Tuesday (no judgment!), this easy chocolate mousse recipe delivers big flavor in a cute, manageable size.

The best part? No baking required, and they can be made ahead—so you can spend more time enjoying the party and less time stressing in the kitchen. And trust me, once you try these, you’ll be looking for excuses to make them again.

Why You’ll Love These Mini Chocolate Mousse Cups

Velvety-smooth mousse with deep chocolate flavor
Customizable cookie crust (hello, Oreos!)
Perfectly portioned bite-sized mousse for easy serving
Impressive presentation with minimal effort
Ideal party dessert for holidays, birthdays, or any celebration

Ingredients

170 g high-quality dark chocolate (6 oz)
240 ml heavy cream, divided (1 cup)
2 large eggs (pasteurized recommended)
30 g granulated sugar (2 tbsp)
5 ml vanilla extract (1 tsp)
120 g cookie crumbs (1 cup) – graham cracker, Oreo, or shortbread
30 g melted butter (2 tbsp)

Optional Toppings:

Fresh berries
Crushed peppermint
Whipped cream

How to Make This Easy Chocolate Mousse Recipe

Melt the Chocolate: Break the chocolate into pieces and melt in a double boiler or microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
Whisk the Eggs & Sugar: In a small bowl over simmering water, whisk together the eggs and sugar for about 5 minutes until light, thick, and slightly fluffy. Remove from heat.
Combine with Chocolate: Stir the melted chocolate and vanilla into the egg mixture until smooth.
Whip the Cream: In a separate bowl, whip 180 ml of the heavy cream until soft peaks form.
Fold It Together: Gently fold the whipped cream into the chocolate mixture until completely combined.
Make the Crust: Mix the cookie crumbs with melted butter. Spoon about 1 tablespoon into each mini cup and press lightly to form the base.
Fill the Cups: Spoon or pipe the mousse over the cookie base in each cup.
Chill Time: Refrigerate for at least 2 hours to let the mousse set.
Top & Serve: Right before serving, garnish with remaining whipped cream, berries, or peppermint.

Tips for Irresistible Bite-Sized Mousse

Use high-quality dark chocolate for the best flavor.
Chill your mixing bowl and beaters before whipping the cream for better peaks.
Want a boozy twist? Add a splash of coffee liqueur or Baileys to the chocolate.
Make these in mini dessert cups, shot glasses, or even tiny mason jars.
Prepare a day ahead and garnish right before serving to keep toppings fresh.

How These Mini Cups Became My Go-To Celebration Dessert

I made these for my sister’s baby shower on a whim (because I forgot to order cupcakes). Not only were they a hit, but people started asking for the recipe before the party was even over. Since then, these mini chocolate mousse cups have become my secret weapon for impressing guests. They look fancy, taste heavenly, and come together without breaking a sweat. Win-win-win.

What to Serve with Mini Chocolate Mousse Cups

A crisp glass of champagne or dessert wine
A bold espresso or cappuccino
Paired with fresh fruit like raspberries or strawberries
Add a cookie or biscotti on the side for extra crunch

These little cups are rich, so a small serving goes a long way—but don’t be surprised if guests come back for seconds.

How to Store & Make Ahead

Store your mousse cups covered in the fridge for up to 3 days. They’re best served cold, so no need to bring to room temperature.

If you’re planning ahead, prep the mousse and crust layers a day early, and add toppings just before serving to keep everything looking fresh.

FAQs

Can I make these without eggs?

Yes! You can use a stabilized whipped cream mousse instead (just chocolate and whipped cream).

Can I use milk chocolate?

Absolutely—they’ll be a little sweeter and less intense than dark chocolate.

What kind of cups should I use?

Mini dessert cups, plastic shot glasses, or any small ramekins work great.

Can I freeze these?

You can freeze them without toppings. Thaw in the fridge before serving.

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