If you are looking for an indulgent yet elegant dessert that will wow your guests or simply satisfy your chocolate cravings, this Chocolate Mousse Cups with Whipped Chantilly and Chocolate Shavings Recipe is a must-try. Silky smooth chocolate mousse nestled in delicate cups, topped with airy whipped Chantilly cream and crowned with delicate chocolate shavings creates a divine experience in every bite. This dessert perfectly balances richness, lightness, and sweetness, making it a timeless favorite you’ll want to make again and again. Let’s dive into the magic of this luscious chocolate treat!

Ingredients You’ll Need

The image shows five clear glass bowls placed on a white marbled surface. The top left bowl is filled with dark chocolate chips, the top right bowl holds white granulated sugar, the middle left bowl contains three bright yellow egg yolks, the middle right bowl is filled with clear egg whites, and the bottom bowl holds thick white cream. The bowls are neatly arranged in a loose circular pattern. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet incredibly essential to achieve the perfect taste, texture, and visual appeal for your mousse cups. Each one plays a key role—from the quality of the chocolate that determines the depth of flavor to the whipped cream that lends that cloud-like softness.

Semi-sweet Chocolate (170 g): Use a good quality 70% chocolate like Callebaut or Lindt to ensure a rich and smooth mousse base.
Heavy Cream (115 g): At 36% fat, this brings luscious creaminess without overpowering the chocolate.
Egg yolks (3): They add richness and help create a silky texture.
Large pinch of salt: Just a touch to enhance the chocolate’s natural depth and balance sweetness.
Egg whites (3): Whipped to stiff peaks to make the mousse light and airy.
Granulated sugar (25 g): Sweetens the egg whites without weighing them down.
Whipped Chantilly cream: This classic French sweetened cream tops your mousse with a delicate, velvety finish. (Use my Chantilly recipe for best results!)
Chocolate shavings: Adds texture, visual appeal, and a bit of extra chocolatey goodness for garnish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Mousse Cups with Whipped Chantilly and Chocolate Shavings Recipe

Step 1: Melt the Chocolate

Start by finely chopping your semi-sweet chocolate and placing it in a medium heat-proof bowl. Gently semi-melt the chocolate using short bursts in the microwave to avoid overheating—this will help you achieve a glossy, velvety texture in your mousse. Stir a little between bursts to ensure even melting without burning.

Step 2: Heat the Cream

Next, bring your heavy cream to a gentle simmer over medium heat. Be cautious not to let it boil; a hot but not boiling cream is perfect for blending with your chocolate, softening it just right without seizing.

Step 3: Combine the Chocolate and Cream

Pour the warmed heavy cream over the melted chocolate and let it rest for about a minute. Then, carefully stir the mixture with a rubber spatula until it becomes smooth and fully combined. This mixture forms the luscious foundation of your mousse.

Step 4: Prepare the Eggs

Separate the eggs carefully, making sure no yolk contaminates the whites. If the chocolate mixture is around room temperature, add the egg yolks one by one, stirring gently in between. Then, stir in a large pinch of salt to accentuate the chocolate flavor.

Step 5: Whip the Egg Whites

Using an electric hand mixer, beat the egg whites with the granulated sugar until you achieve stiff, shiny peaks. Be mindful not to overwhip into lumps; you want a smooth glossy texture so it folds effortlessly.

Step 6: Fold in the Egg Whites

Gently fold the whipped egg whites into the chocolate mixture using a rubber spatula. This step is critical—fold carefully to maintain the airiness without deflating the whites. This technique gives your mousse that signature light yet creamy texture.

Step 7: Chill the Mousse

Transfer your finished mousse into serving cups using a piping bag or a large spoon. Pop them into the refrigerator for about 6 hours to beautifully set. Patience here pays off with a perfectly firm and silky dessert.

Step 8: Add the Finishing Touches

Before serving, top each mousse cup with a generous swirl of whipped Chantilly cream, followed by delicate chocolate shavings. This elevates the texture and presentation, making your dessert visually irresistible.

Step 9: Storage

Store your mousse cups refrigerated and enjoy within 1-2 days. Avoid freezing to keep the mousse’s texture intact and silky smooth.

How to Serve Chocolate Mousse Cups with Whipped Chantilly and Chocolate Shavings Recipe

The image shows a clear glass filled about two-thirds with a smooth, rich chocolate mousse layer that is dark brown and creamy. On top of the mousse, there is a thick layer of white whipped cream sprinkled with small chocolate shavings. A spoon is lifting a scoop from the glass, showing the mousse layer underneath the whipped cream. The background and surface are white with a marbled texture, giving the scene a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The whipped Chantilly cream is a must-have for topping your mousse cups because it adds a sweet, airy contrast that complements the rich chocolate. Chocolate shavings not only look stunning but add a subtle crunch with every bite. You can also sprinkle a tiny pinch of cocoa powder or add a fresh berry for a pop of color and flavor.

Side Dishes

Serve these chocolate mousse cups alongside fresh raspberries, strawberries, or a zesty orange segment to introduce a refreshing fruit counterpoint. A crisp cookie or biscotti on the side makes for a delightful texture contrast and completes the dessert experience beautifully.

Creative Ways to Present

Elevate your presentation by serving the mousse in mini stemmed glasses or elegant shot glasses for a party vibe. Layer the mousse with a raspberry coulis or crushed nuts in a clear glass for visual appeal. You can even garnish with edible flowers or a dusting of gold leaf for a stunning special occasion dessert.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Chocolate Mousse Cups with Whipped Chantilly and Chocolate Shavings Recipe, keep them covered in the refrigerator to retain freshness and prevent absorbing other odors. Consuming within two days ensures you enjoy the mousse at its optimal creamy texture.

Freezing

Freezing is not recommended for this mousse recipe as the delicate texture of the mousse and whipped Chantilly can be compromised, leading to ice crystals and watery separation upon thawing.

Reheating

This dessert is best served chilled, so reheating is not necessary. Simply remove the mousse from the fridge about 10 minutes before serving to let it soften just slightly for the perfect mouthfeel.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Milk chocolate will yield a sweeter and less intense flavor, which can be lovely if you prefer a milder taste. Just be sure to adjust the sugar slightly in your Chantilly cream or skip it to balance sweetness.

Is it necessary to use raw eggs in this recipe?

Traditional mousse recipes call for raw eggs, which contribute to the texture and richness. If you’re concerned about safety, look for pasteurized eggs, or try an eggless mousse variation that uses gelatin or whipped cream substitutes.

Can I make this recipe vegan?

While this particular recipe uses dairy and eggs, you can create a vegan version using coconut cream, vegan chocolate, and aquafaba (chickpea water) to replace egg whites. The mousse texture will differ but still delicious.

How long will the mousse keep in the fridge?

For best quality, consume your mousse within 1 to 2 days. After this, it may begin to lose its delicate texture and freshness.

What is the best way to get perfect chocolate shavings?

Use a sharp vegetable peeler on the side of a good quality chocolate bar that has been chilled slightly. This creates beautiful curled shavings perfect for decorating your mousse cups.

Final Thoughts

There’s something genuinely magical about the combination of silky chocolate mousse, fluffy Chantilly cream, and delicate chocolate shavings, and this Chocolate Mousse Cups with Whipped Chantilly and Chocolate Shavings Recipe captures it perfectly. It’s surprisingly easy to make, yet feels luxurious enough for any celebration or to treat yourself after a long day. I encourage you to give it a try—once you do, it’s sure to become a cherished favorite in your dessert repertoire!

Chocolate Mousse Cups with Whipped Chantilly and Chocolate Shavings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

This rich and velvety Chocolate Mousse Cups recipe features a smooth blend of semi-sweet chocolate, whipped egg whites, and cream, resulting in a light yet indulgent dessert. Perfectly chilled and topped with whipped Chantilly cream and chocolate shavings, these mousse cups are elegant and easy to prepare, making them an ideal treat for special occasions or dinner parties.

Author: Paula
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 6 hours 45 minutes
Yield: 4 servings
Category: Dessert
Method: No-Cook
Cuisine: French

Ingredients

Chocolate Mousse

170 g Semi-sweet Chocolate (good quality 70%, e.g., Callebaut or Lindt)
115 g Heavy cream (36% fat)
3 Egg yolks
Large pinch of salt
3 Egg whites
25 g Granulated sugar

Topping

Whipped Chantilly cream (use my chantilly recipe)
Chocolate shavings

Instructions

Chop and melt chocolate: Finely chop the semi-sweet chocolate and place it in a medium heat-proof bowl. Semi-melt it in the microwave, heating in short bursts to avoid burning.
Heat the cream: In a saucepan over medium heat, bring the heavy cream to a gentle simmer, taking care not to let it boil.
Combine cream and chocolate: Pour the warm heavy cream over the chopped chocolate. Let it sit for about a minute to soften, then stir with a rubber spatula until the mixture is fully melted and smooth.
Prepare egg yolks: Separate the eggs, ensuring no yolk contaminates the egg whites. If the chocolate mixture has cooled to near room temperature, add the egg yolks one at a time along with a large pinch of salt, mixing after each addition.
Whip egg whites: Using an electric hand mixer, whip the egg whites with the granulated sugar until stiff, shiny peaks form. Be careful not to overbeat to avoid lumps which make folding difficult.
Fold egg whites: Gently fold the whipped egg whites into the chocolate mixture with a rubber spatula, ensuring thorough incorporation without deflating the mixture to keep it light and airy.
Portion and chill: Using a piping bag or a large spoon, divide the chocolate mousse evenly into 4 cups. Refrigerate for at least 6 hours to allow the mousse to set properly.
Serve and garnish: Once set, decorate each mousse cup with whipped Chantilly cream and chocolate shavings before serving.
Storage: Store the mousse cups refrigerated for 1-2 days. Do not freeze as it will alter the texture and quality.

Notes

Use high-quality chocolate with at least 70% cocoa content for best flavor and texture.
Make sure not to overheat the cream to avoid curdling or burning the chocolate.
Be gentle when folding in the egg whites to maintain the mousse’s light, airy texture.
Refrigerate for the full 6 hours to ensure the mousse properly sets and develops its creamy consistency.
For an added touch, you can sprinkle a pinch of cocoa powder or add fresh berries on top along with the chantilly cream and chocolate shavings.
Always use fresh eggs for safety, especially since this recipe uses raw yolks and whites that are only partially cooked during the process.