Chocolate Mousse Cups

SERVES: 8

CHILL TIME: 4 Hr

One glimpse of this treat and your valentine will think you spent a bundle on ordering a gourmet dessert. These Chocolate Mousse Cups are extra decadent and super special. Plus, they're simple to make, thanks to the help of some small balloons!

What You'll Need

CHOCOLATE CUPS
2 cups semisweet chocolate chips
1 tablespoon vegetable shortening
8 small round balloons (see Note)
CHOCOLATE MOUSSE
2 cups semisweet chocolate chips
1/2 cup water
1/4 cup sugar
1 teaspoon instant coffee granules
2 cups heavy cream
1 teaspoon vanilla extract

What to Do

Line a baking sheet with wax paper. In a medium saucepan, over medium-low heat, melt chocolate and shortening 3 to 5 minutes, stirring constantly until chocolate melts and mixture is smooth. Let cool slightly.
Meanwhile, inflate balloons to about the size of an orange; tie knots to seal. Dip and spoon chocolate over bottom third of balloon. The chocolate should look like a bowl. Allow excess chocolate to drip off bottom and place on baking sheet. Chill 25 minutes or until chocolate is firm.
Carefully pop balloons and remove them from chocolate cups. Refrigerate until ready to fill.
Place chocolate chips in a large bowl; set aside. In a small saucepan over high heat, bring water, sugar and coffee granules to a boil, stirring occasionally. Pour coffee mixture over chocolate chips and stir until chocolate is melted.
Meanwhile in a large bowl, beat heavy cream and vanilla until stiff peaks form. Gently fold chocolate into the whipped cream until thoroughly blended. Spoon chocolate mousse evenly into chocolate cups and refrigerate four hours or until ready to serve.

Notes

To make this special dessert even more special, garnish with a chocolate dipped strawberry.

Anyone with an allergy or sensitivity to latex should NOT make or consume these dessert cups.

Up Next:

Chocolate Mousse Cake

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 775
Calories from Fat 470
Total Fat 52g 80 %
Saturated Fat 32g 161 %
Trans Fat 0.1g 0 %
Protein 2.8g 6 %

Amount Per Serving % Daily Value *
Cholesterol 87mg 29 %
Sodium 45mg 2 %
Total Carbohydrates 83g 28 %
Dietary Fiber 0.9g 3 %
Sugars 69g 0 %

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ckh906 3017307

Feb 12, 2021

Filling was very good, but is there a trick to using the balloons? I could not get them out of the chocolate. Ended up using small cups with a stawberry on top.

Test Kitchen Team

Feb 18, 2021

The trick to taking balloon out of chocolate is slow and gently. Make sure its cold and chocolate is firm. We hope this helps!

pakkrat 3953785

Feb 12, 2021

Can I use 2 cups cool whip instead of real cream ?

Test Kitchen Team

Feb 18, 2021

Hello! Yes Cool Whip can be used instead of heavy cream, but you need more than 2 cups. If you whip up 2 cups of heavy cream it's more than 2 cups, it's closer to 3 1/2 to 4 cups.

kmcartoonity 62072 74

Feb 11, 2018

The first time I saw this "balloon" technique done was many years ago by Jacques Pepin on PBS. It is so fun! I like that there is real cream in here - no cutting corners with cool whip or in some cases, tofu. (Yuk!) The instant coffee makes it a little more interesting - I sometimes add instant coffee to cakes and brownies as well.

grannytina1 272961 6

Feb 12, 2017

Hubby just came up with a great idea!!! a nice scoop of vanilla ice cream in the cups! that would be over the top!!..

grannytina1 272961 6

Feb 12, 2017

Hubby just came up with a great idea!!! a nice scoop of vanilla ice cream in the cups! that would be over the top!!..

grannytina1 272961 6

Feb 12, 2017

Hubby just came up with a great idea!!! a nice scoop of vanilla ice cream in the cups! that would be over the top!!..

grannytina1 272961 6

Feb 11, 2017

Such a great idea! can use puddings of any flavor( vanilla, cheesecake, chocolate)and top with blueberries strawberries or even chocolate syrup caramel, or chocolate chips can even fill with rice pudding