Light Chocolate Mousse Cups (Printable)

Airy chocolate mousse presented in individual cups for a light, elegant finish.

# What You'll Need:

→ Chocolate Mousse

01 - 6 oz bittersweet chocolate, chopped
02 - 2 tablespoons unsalted butter
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1 cup heavy cream
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Garnish (optional)

08 - Whipped cream
09 - Chocolate shavings
10 - Fresh berries

# Directions:

01 - Place chocolate and butter in a heatproof bowl over simmering water and stir until smooth, then remove from heat and let cool slightly.
02 - In a clean bowl, beat egg yolks with half the sugar (2 tablespoons) until pale and creamy, then stir in vanilla extract and melted chocolate mixture until fully combined.
03 - In a separate clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar (2 tablespoons) and continue whisking until stiff peaks form.
04 - Whip the heavy cream in another bowl until soft peaks form.
05 - Gently fold the whipped cream into the chocolate mixture until just combined.
06 - Carefully fold the egg whites into the mixture in two additions, using a spatula and taking care not to deflate the mousse.
07 - Spoon the mousse evenly into six small serving cups or ramekins.
08 - Cover and refrigerate for at least 2 hours until set.
09 - Before serving, optionally garnish with whipped cream, chocolate shavings, or fresh berries.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes just 20 minutes of hands-on work
  • The texture is impossibly light and airy—like eating a chocolate cloud that somehow stays on your spoon
  • Six elegant individual servings mean you can impress guests without stress or last-minute plating
  • High-quality chocolate means rich, sophisticated flavor that feels indulgent without being heavy
02 -
  • Never let the melting chocolate bowl touch boiling water directly—even a tiny amount of water splashing into the chocolate will cause it to seize and become grainy. Simmering water is your friend; boiling is the enemy
  • Those egg whites need completely clean, grease-free bowls or they simply won't whip to stiff peaks. Even a tiny speck of yolk will sabotage them. I learned this the hard way on my second attempt
  • Folding is not stirring. Use a spatula and slow, deliberate strokes. Rushing this step will deflate all your hard work and turn your mousse dense instead of airy
03 -
  • If you're nervous about raw eggs, use pasteurized eggs or substitute with an eggless version using extra whipped cream—it's slightly less airy but still absolutely delicious
  • Chill your bowl and beaters before whipping cream; cold equipment whips cream faster and to better peaks
  • If your mousse breaks or looks grainy during folding, gently warm it over a double boiler for 30 seconds, let it cool slightly, and fold in a small amount of fresh whipped cream to bring it back together

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