Decadent Blueberry Almond Chocolate Mousse Cups

Decadent Blueberry Almond Chocolate Mousse Cups


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Enjoy this creamy dark chocolate mousse for dessert this week. In no time at all, have a buttery almond-graham crust that can be used for many other sweet treats!

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Time needed

15 min preparation + 5 min cooking

Serving Size / Yield

6 servings


  • ½ C. mini marshmallows
  • 1 stick butter, softened and divided
  • 1 C. dark chocolate chips
  • ¼ C. water
  • 1 C. heavy whipping cream
  • 1 tsp. vanilla extract
  • 1 C. fresh blueberries
  • 1 sleeve graham crackers
  • ½ C. almonds
  • ¼ C. honey
  • Dash salt

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Using a food processor, pulse graham crackers and almonds into fine crumbs. Combine with ½ stick of butter, honey, and salt. Divide crust dough and press into a mini tart pan. In a medium saucepan, melt and stir together marshmallows, ½ stick of butter, chocolate, and water. Once completely melted, remove from heat and set aside to cool. In a bowl, use an electric mixer to whip together cream and vanilla until thick. Once chocolate mixture is cool, fold in cream until combined and smooth. Fill crusts with mousse and top with blueberries and extra almonds.

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