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Chocolate Mousse Cups

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Chocolate Mousse Cups
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Makes: 8 servings adjust



  • 2 cups chilled heavy cream
  • 4 large Egg Yolk
  • 3 tablespoons Sugar
  • 7 ounces fine-quality bittersweet chocolate , not unsweetened, chopped

Step 1

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over low heat until custard is thick enough to coat a spoon. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water stirring frequently. Whisk custard into chocolate until smooth, then cool. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon or pipe (with pastry bag) mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 4 hours. Let stand at room temperature about 20 minutes before serving.


  • 1 teaspoon Vanilla

Step 2

Mousse can be chilled up to 1 day. To vary the flavor, you can add 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into custard), almond extract etc


  • garnish lightly sweetened whipped cream

Step 3

Eat Seattle likes to infuse teas or spices into the heavy cream. Add 1 TBSP of tea to 1 C cream. Bring to simmer on the stop. Turn heat off and let flavor infuse for 40 minutes. strain and chill the cream. Once chilled, whip cream with a mixer, add 1 tsp of granulated sugar and mix until soft peaks form. Chill until ready to garnish mousse cups.
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