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Classic French no-bake chocolate mousse cups made with rich dark chocolate, egg yolks and whites, and heavy cream, topped with vanilla chantilly cream and chocolate shavings. Light, airy, and elegant dessert perfect for any occasion.

Ingredients

Scale
  • 170 grams semi-sweet dark chocolate (at least 70% cocoa), finely chopped
  • 120 ml heavy cream (heavy whipping cream), very cold
  • 2 large egg yolks
  • 2 large egg whites
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • Vanilla-infused chantilly cream (made by whipping chilled heavy cream with a little sugar and vanilla extract) for topping
  • Chocolate shavings made from the same high-quality dark chocolate (freeze chocolate bar first for easier shaving) for garnish

Instructions

  1. Finely chop the dark chocolate.
  2. Place the chopped chocolate in a heatproof bowl and warm gently until just starting to melt, either using a microwave or double boiler.
  3. Heat the heavy cream over medium heat until it begins to simmer (do not boil).
  4. Pour the hot cream over the semi-melted chocolate, let sit for 1 minute, then stir with a rubber spatula until smooth and fully melted.
  5. Allow the chocolate mixture to cool to room temperature.
  6. Carefully separate the eggs, keeping yolks and whites separate.
  7. Stir the egg yolks into the cooled chocolate mixture one at a time, then add a pinch of salt.
  8. Using an electric mixer, whip the egg whites with the sugar until shiny, early to stiff peaks form (firm but smooth).
  9. Gently fold the whipped egg whites into the chocolate mixture with a rubber spatula about ten times until blended and airy.
  10. Spoon or pipe the mousse evenly into serving cups.
  11. Refrigerate the mousse cups for at least 6 hours or until set.
  12. Whip chilled heavy cream with a little sugar and vanilla to make chantilly cream, then pipe a swirl on top of each set mousse cup.
  13. Top each mousse cup with chocolate shavings before serving.

Notes

Use pasteurized eggs or pasteurize eggs at home if serving to pregnant individuals, children, or immunocompromised people due to the presence of raw eggs., Chill mousse for at least 6 hours for perfect airy texture; mousse keeps well in fridge for 1-2 days but avoid freezing., Use a rubber spatula for folding to keep mixture light and airy., An electric hand mixer or stand mixer is recommended for whipping cream and egg whites., Flavor variations include using white or milk chocolate, adding Nutella, peanut butter, marshmallow cream, spices like chili powder or coffee, or layering with fruit compote., Serve with different toppings such as chocolate chips, crushed cookies, nuts, or fresh berries as desired.

Nutrition

Find it online: https://gingerbaking.com/chocolate-mousse-cups/