Thursday, May 3, 2012

Easy Little Dark Chocolate Mousse Cups

Some days call for indulgence. Maybe you’ve stuck to your diet for a whole entire month and deserve a treat. Perhaps you passed economics with flying colours, went through with a tough-to-make-decision, or have a special anniversary to celebrate. Or maybe its just a rainy Thursday.  

Whatever your reason, these light, creamy little cups of heaven will fit the bill. They are simple enough to make, but to me, feel oh so special.

My mom used to make chocolate mousse from time to time when I was growing up. Most likely it was the Jell-O brand kind from a box, but I don’t remember having any problem with that.  What I do remember is creeping to the fridge and taking a big chocolatey spoonful before it was “ready”, and praying I wouldn’t get caught.
As an adult – if that’s what I’m calling myself these days – Chocolate mousse holds a certain nostalgia, while still feeling like a very elegant  and grown up dessert.

Dark Chocolate Mousse
Makes 8 servings
8 Ounces best-quality dark chocolate, chopped
¼ Cup unsalted butter
3 Eggs, seperated
1 ½ Cups Heavy cream (I used 33%)
3 Tablespoons icing sugar

1. Bring a pot of water to a simmer. Combine chocolate and butter in a heat-proof bowl and set on top of the pot to form a double boiler. Stir often, until chocolate is melted and smooth. Set aside.  
2. In a separate bowl, whisk together the eggs yolks, cream, and sugar. Slowly add the egg-cream mixture to the melted chocolate, stirring constantly.
3. In another bowl, whip the egg whites until they hold very stiff peaks. Use a rubber spatula to gently fold the egg whites into the chocolate mixture.
4. Pour into individual serving bowls and refrigerate for at least 2 hours, or overnight. Top with whipped cream and berries for serving.

Recipe adapted from Chocolate.


  1. Yummy mousse recipe. Thanks for sharing.

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    Explore my blog at

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