Chocolate Mousse Cups: Your Latest Guilty Pleasure

By Betchy Crocker

The Bachelor is over, and in its place, we need either another great show or an amazing guilty pleasure in the form of food. We choose the latter.

We’ve talked about chocolate mousse before, but instead of just popping on the couch with a bowl of whipped calories, why not serve it up in cutesy edible chocolate bowls. I mean, you can do that shit for yourself or for a fancy party.


For the chocolate bowl:

  • 12 oz bittersweet NOT FUCKING UNSWEETENED chocolate, chopped
  • Muffin tin
  • Paper cupcake liners

For the mousse:

  • 8 oz. bittersweet chocolate—same deal; not fucking unsweetened—chopped
  • 1 tbsp water
  • 2 tbsps strong brewed coffee
  • 3 large egg yolks
  • ¼ cup confectioners sugar
  • ½ cup toasted ground hazelnuts
  • 2 tbsps Frangelico or other hazelnut liqueur
  • 1 ½ cups whipping cream

First, you gotta make those bowls. Line your muffin tin with the cupcake liners. In a double boiler, melt the chocolate over simmering water, stirring until smooth. Spoon one tablespoon of the melted chocolate into each cup. Using a pastry brush, brush the chocolate over the bottom and up the sides of the liners evenly. Then freeze that shit for about 45 minutes. Take out, and repeat the process—forming a second coat and a harder shell/cup/mousse holder. Freeze completely for about an hour until ready to fill with mousse.

While that shit is getting cold, melt the 8 oz. of chocolate over a double boiler. Remove from heat and let sit for a bit. Meanwhile, combine the water, coffee, yolks, and sugar in a large bowl, then set over simmering water in base of double boiler and whisk until the mixture is frothy—about 6 minutes. Remove from over the water and, using a mixer, beat until thick and cooled—about 3 minutes. Fold in the cooled chocolate, ground hazelnuts, and Frangelico. In a separate bowl, beat the cream until stiff peaks form, then fold chocolate mixture into cream.

Now you’re ready to fucking assemble this chocolate deliciousness. Peel the paper liners from each chocolate cup and pipe or spoon mousse into each. Serve immediately with red wine and shame.




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