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Mini Chocolate Mousse Cups

Mini chocolate mousse cups are made by folding whipped cream into smooth melted semisweet chocolate for a light, airy texture. Chill them in individual 4-ounce cups until set for an easy make-ahead dessert.
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Prep Time 20 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz semisweet chocolate finely chopped
  • 2 cups heavy cream divided
  • 1 tsp vanilla extract
  • 0.125 tsp kosher salt

Equipment

  • 1 small saucepan
  • 8 4-ounce dessert cups

Method
 

  1. Place the chopped chocolate in a medium heatproof bowl.
  2. Heat 1/2 cup of the cream in a small saucepan over medium heat until steaming.
  3. Pour the steaming cream over the chocolate and let stand for 2 minutes.
  4. Stir the chocolate mixture until smooth.
  5. Let the chocolate mixture cool until just slightly warm but still fluid, about 10 to 15 minutes.
  6. In a chilled mixing bowl, beat the remaining 1 1/2 cups cream with the vanilla and salt until medium peaks form, about 2 to 3 minutes.
  7. Fold one-third of the whipped cream into the chocolate mixture to lighten it.
  8. Gently fold in the remaining cream until no streaks remain.
  9. Divide the mousse among eight 4-ounce dessert cups.
  10. Cover the cups.
  11. Refrigerate for at least 4 hours until set.

Notes

For an airy texture, fold gently and stop as soon as no streaks remain. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the mousse texture. For a dairy-free variation, use dairy-free semisweet chocolate and chilled coconut cream.