Welcome to Loaves and Dishes, I am so very glad that you are here.
Are you needing an inspiration for Valentines Day? Something rich, creamy and oh so delicious – but not so much that it will overwhelm you?
I present to you…..
I have the perfect recipe for you – easy to make and it only takes about 10 minutes of your time – Mini Chocolate Mousse Cups! The perfect sweet treat after a large meal – and just enough to tingle your taste buds but not enough to cause you to end up rubbing your belly asking your sweet heart “why did you let me do that?”
You could certainly make this recipe in larger containers – these are some small cups I found in the baking section of the store. A small ramekin would work just as well – but I warn you, these are very rich desserts and a small amount is the right amount.
Making this recipe reminds me of my son, Jason, who is all grown up now and has children of his own. As a 4 year old little boy he LOVED to argue with me about anything I said. One Saturday I was cooking with some unsweetened baking chocolate. He thought I had a giant candy bar. He asked if he could have some and I told him that it wasn’t a candy bar but instead is baking chocolate, which is very bitter and yucky tasting. He said, “Nuh-uh, its GOOD!” and proceeded to keep insisting that he should have some. Finally, I said, “OK, go ahead and get a really big bite”. He did. I chuckled to myself as he ran around the house trying to wipe his tongue with a tissue to remove the taste. I didn’t say anything else about it and neither did he.
THIS chocolate, though, is good right out of the wrapper. We won’t tell Jason that though. <smile>.
A few other things you need to know about this recipe. If you have never whipped egg whites into stiff peaks, you should know that you simply use a whisk and move it in a very fast back and forth fashion for about 5 minutes (as fast as your hands/arms and wrist will go). My arms got very tired doing this and I decided to dump them in the Kitchenaid mixer which I placed on the top speed using the whisk attachment. They were ready in about 1 ½ minutes. You can tell the egg whites are ready when they start too look like marshmallow cream and make a popping sound when you stir them with a regular spoon. Alternately, when you lift them with a spoon – stiff white peaks appear.
You should also know that when you first add the egg yolks the chocolate will get hard to stir and will NOT be creamy – just keep stirring – it will smooth back out.
Finally, when you add the egg whites, it takes a while to stir them into the chocolate and has a white speckled strange appearance– just keep stirring and it will become creamy again.
Thank you so much for visiting
Inspiration for Mini Chocolate Mousse Cups
Adapted from The Bistro Cookbook – Chocolate Mousse
Coming up next time on Loaves and Dishes
Cheesy Enchiladas with homemade enchilada sauce. YUM!
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Serving suggestions for Mini Chocolate Mousse Cups
This dish is lovely following a dinner of Rosemary Meatball Bake with Roasted Orange and Lemon Salad
Now I ask you, Make Dinner, Not War.
Taste and see that the LORD is good; blessed is the man who takes refuge in him. ~ Psalms 34:8
Mini Chocolate Mousse Cups
- 10 oz Semi-Sweet Chocolate – plus finely chopped pieces for garnish
- 1 ½ tsp unsalted butter
- 1/8 tsp instant espresso
- 4 eggs seperated
- Place chocolate in a double boiler with water simmering in pan below. Add the butter and melt with the chocolate. Add the instant espresso as well. Stir gently while melting but DO NOT get water into your chocolate or the chocolate will seize. When melted, remove from the heat and set the top of your double boiler aside to cool for a moment. As cooling, add the egg yolks and beat until smooth.
- In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the chocolate mixture.
- Spoon chocolate into small serving bowls or ramekins. Refridgerate for at least 4 hours before serving.
- Serve with garnish of chopped chocolate pieces.
Wednesday 27th of April 2022
Firstly love the scripture! I want to use this recipe in mini size in tiny cupcake cups (bite size) to feed 42ppl but unsure how much to expand this recipe to help in this way? :)
Tuesday 3rd of May 2022
I'm going to suggest that you x 7 this recipe to make sure that you have enough.
Friday 2nd of February 2018
I made these! Great!
Friday 7th of April 2017
I've made this mousse 3 times. It is insanely dense which is fantastic, but....... the only way I have luck with it is to beat the egg yolks separately until they get pale, then add to the chocolate. Otherwise I end up with a substance that has bits and pieces of chocolate in it. I've tried beating for a half hour, with my electric beater, I still get hard lumps. That's ok. I'll make it my way and reap the rewards! Thanks for the recipe.
Friday 7th of April 2017
Hi Rita! Thanks for the comment! You are right - it IS dense. I am not sure why the issue with hard links though. Anyway- thanks for sharing your solution.
Sharon @ What The Fork Food Blog
Thursday 2nd of April 2015
You can never go wrong with a classic like chocolate mousse :)
Wednesday 4th of February 2015
I made the mousse and it was delicious, but thicker than expected. Was yours light and fluffy or thick and creamy? I wasn't sure if I messed something up.
Great recipe and you're right about small portions - I split the recipe in half, had half of THAT recipe (about half a cup) and was really feelin it. I also love that this recipe has few ingredients and is so simple to make. It'll be my go-to for chocolate mousse now! Thanks!
Wednesday 4th of February 2015
Hi Katie! I'm so excited that you made the Mini Chocolate Mousse Cups. You are right - this recipe is a little thicker and heavier than what you would expect a common mousse to be. We think it is just perfect around here! Wonderful for such a small amount to be so satisfying. :) Thanks for coming back and commenting! Visit me again soon! :)