Chocolate Mousse Cups
Serving Size / Yield
- 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
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.