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Chocolate Mousse Cups with Whipped Chantilly and Chocolate Shavings Recipe

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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.

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

  1. 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.
  2. Heat the cream: In a saucepan over medium heat, bring the heavy cream to a gentle simmer, taking care not to let it boil.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve and garnish: Once set, decorate each mousse cup with whipped Chantilly cream and chocolate shavings before serving.
  9. 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.

Find it online: https://bitezly.com/chocolate-mousse-cups-with-whipped-chantilly-and-chocolate-shavings-recipe/