Luscious Chocolate Mousse Cup (Printable Version)

Creamy dark chocolate mousse cups layered on a crunchy cookie base with optional whipped cream and berries.

# What You'll Need:

→ Base

01 - 2.8 oz chocolate cookies, crushed
02 - 3 tbsp unsalted butter, melted

→ Chocolate Mousse

03 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
04 - 2 large eggs, separated
05 - 2 tbsp granulated sugar
06 - 7 fl oz heavy cream, cold
07 - 1 tsp vanilla extract
08 - Pinch of salt

→ Garnish (optional)

09 - Whipped cream
10 - Chocolate shavings
11 - Fresh berries

# Method:

01 - Combine crushed cookies with melted butter in a small bowl until evenly mixed. Divide the mixture into four serving cups, pressing gently to form a firm, even base. Chill in the refrigerator while preparing the mousse.
02 - Melt the chopped dark chocolate using a double boiler or microwave in short bursts, stirring until smooth. Allow to cool slightly.
03 - Whisk the egg yolks with sugar and vanilla extract in a medium bowl until the mixture becomes thick and pale.
04 - Whip the cold heavy cream in a separate bowl until soft peaks form.
05 - In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks develop.
06 - Fold the melted chocolate gently into the egg yolk mixture until fully incorporated.
07 - Carefully fold the whipped cream into the chocolate and egg yolk mixture to maintain an airy texture.
08 - Gently fold the beaten egg whites into the mousse mixture until smooth and light.
09 - Spoon the mousse evenly over the chilled cookie bases in the serving cups and smooth the tops.
10 - Refrigerate the assembled cups for a minimum of two hours to allow the mousse to set.
11 - Before serving, optionally adorn with whipped cream, chocolate shavings, or fresh berries as preferred.

# Chef's Tips:

01 -
  • It tastes like you spent all day on it, but the actual hands-on time is just twenty minutes.
  • The contrast between the crunchy cookie base and silky mousse is addictive in a way that feels almost indulgent.
  • It comes together in individual cups, which means each serving feels like a gift to yourself.
  • Raw eggs are transformed into a safe, airy texture through proper technique, no pasteurization needed.
02 -
  • Raw egg whites are safe in this recipe because they're properly whipped and stabilized by sugar and acid in the chocolate; the key is using fresh eggs from a trusted source.
  • Fold, don't stir—vigorous mixing deflates all your beautiful aeration and turns mousse into dense chocolate pudding.
  • If your chocolate is too hot when you add it to the egg yolks, you'll scramble them; let it cool for a minute or two first.
03 -
  • Every bowl and utensil for the egg whites must be spotlessly clean and grease-free, or they won't whip properly.
  • Do your mise en place—measure everything before you start—so you're not scrambling while chocolate cools or cream deflates.
  • Make these in small glass cups or jars so people can see the layers; half the pleasure is visual.

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