Description
Mini Chocolate Mousse Cups are bite-sized desserts featuring a velvety dark chocolate mousse layered over a buttery cookie crumb crust. Perfect for parties or celebrations, they’re elegant, easy to prepare ahead of time, and require no baking. Top with whipped cream, berries, or crushed peppermint for an impressive finish.
Ingredients
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170 g (6 oz) high-quality dark chocolate
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240 ml (1 cup) heavy cream, divided
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2 large eggs (pasteurized recommended)
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30 g (2 tbsp) granulated sugar
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5 ml (1 tsp) vanilla extract
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120 g (1 cup) cookie crumbs (graham cracker, Oreo, or shortbread)
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30 g (2 tbsp) melted butter
Optional Toppings:
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Fresh berries
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Crushed peppermint
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Whipped cream
Instructions
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Melt chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool.
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In a bowl over simmering water, whisk eggs and sugar for 5 minutes until fluffy. Remove from heat.
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Stir melted chocolate and vanilla into the egg mixture.
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In another bowl, whip 180 ml of the heavy cream to soft peaks.
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Gently fold whipped cream into the chocolate mixture until fully combined.
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Combine cookie crumbs with melted butter and press 1 tbsp into each mini cup.
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Pipe or spoon mousse over the crust in each cup.
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Refrigerate at least 2 hours to set.
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Top with whipped cream, berries, or peppermint before serving.
Notes
Use quality chocolate for rich flavor.
Chill beaters and bowl for better whipped cream results.
Add coffee liqueur for a boozy twist.
Make-ahead friendly—just garnish right before serving.
Can be made egg-free using stabilized whipped cream.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (plus chilling)
- Category: Desserts
- Method: No-Bake
- Cuisine: American