Chocolate Mousse Cups

Chocolate Mousse Cups


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These festive chocolate mousse cups are perfect for any time of the year, but make quite an impression at Christmas. Just serve them on an elegant tray and have your guests help themselves!

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

24 mousse cups


  • 1 1/2 C. graham cracker crumbs
  • 1/3 C. sugar
  • 6 Tbs. butter, melted
  • 1/2 tsp. cinnamon, ground
  • 2 cups chilled heavy cream, divided
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 8 oz. semisweet chocolate

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Process the first four ingredients in a food processor until well combined. Grease the inside of a 24-count mini muffin tin and spoon a small amount of the crust into each opening. Using your fingers, press the crust up the sides. Bake for 5 minutes at 375 degrees. Allow to cool and then remove the crusts from the pan and allow to sit on a wire rack to cool.

In a medium saucepan, heat 3/4 C. on medium-low heat until hot.

In a bowl, whisk egg yolks, sugar, and one pinch of salt until well combined. Add to the warmed cream slowly, while continuing to whisk.

When the mixture reaches 160 degrees at medium-low heat, it will thicken and form a custard. If you do not have a confectionary thermometer, just wait until it thickens. Pour the custard through a strainer into a bowl and add the vanilla. Slowly add the melted chocolate and whisk until stiff peaks form. Chill for at least two hours prior to filling the crust cups.

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