Eggless Chocolate Mousse (in edible chocolate cups)
This easy fluffy chocolate dessert is made with chocolate and heavy cream, served in edible chocolate cups, and garnished with chocolate shavings, sprinkles.
Servings 6 chocolate edible cups filled with chocolate mousse
Equipment
- Regular size Paper Cupcake Liners
- Small and Medium Bowls
- Hand Mixer
- Pastry Brush
- Measuring Cups and Spoons
- Silicone spatula
- Refrigerator
- Double-Boiler (small pot and heat resistant bowl)
- Microwave
- Plastic Wrap
- Pastry bag and star tip (optional)
Ingredients
For the edible chocolate cups:
- 1 cup melting chocolate wafers
For the eggless chocolate mousse:
- 2 cups Heavy Whipping Cream 480 ml
- 1 ¼ cup Semi-Sweet Chocolate Chips can also use dark chocolate chips if you prefer
- 2 Tablespoons Powdered Sugar
- ½ tsp. Vanilla extract
Garnish ideas:
- Chocolate shavings use a good quality chocolate bar
- Additional whipped cream
- Fresh berries
- Mini chocolate chips
- Sprinkles
Instructions
- Place a medium size bowl and the beaters of your hand mixer in the refrigerator to chill.
For the edible chocolate cups:
- In a heat safe bowl, melt the chocolate wafers. You can melt the chocolate using a double-boiler method.
- You can also melt the chocolate in the microwave, start with 30-40 second intervals on lower intensity and stir in between until fully melted.
- With a pastry brush, brush thin layers of the melted chocolate inside the paper cupcake liners - it works best to double up on the paper liners to create more stability. Make sure to paint and brush the melted chocolate all the way up the sides and cover the bottom so there are no holes.
- Set aside to allow them to dry while you make the mousse.
For the eggless chocolate mousse:
- In a small heat safe bowl, melt the semi-dark or dark chocolate chips using a double-boiler method. You can also do it in the microwave, as mentioned above, do it in short intervals until it is fully melted. Stir in the vanilla extract.
- Remove the chilled bowl and beaters from the refrigerator.
- Pour the heavy cream into the chilled bowl along with the powdered sugar .
- Whip with the hand mixer until peaks form and the cream holds its shape
- Gently fold in the melted chocolate with a spatula. Don’t over mix, just gently fold in.
- Cover with plastic wrap and chill for at least 2 hours in the refrigerator or until ready to serve.
- Carefully remove the paper lining from the chocolate cups.
- Pipe the mousse into the cups. You can also spoon it in if you do not have a piping bag/tip.
- Garnish with your choice of toppings, including chocolate shavings, additional whipped cream, berries, mini chocolate chips or sprinkles.
