One of the desserts I made for the baby shower was dark chocolate mousse cups. I don’t know why, but I felt like we needed something chocolate on the menu.
I’d never made chocolate mousse before, but the recipe did not look too difficult.
If you prefer milk chocolate, you can also substitute milk chocolate chips for semi-sweet chocolate chips.
Disclosure – I may get a small commission for purchases made through links in this post.
I used a cake decorator tool (link below) to pipe the mousse into these serving cups
I also made some fresh whipped cream to serve on top along with a fresh raspberry.
- 9 ounces high-quality bittersweet chocolate, like Ghiradelli 60% cacao baking chips
- 4 tablespoons 2 ounces unsalted butter, diced
- 4 teaspoons boiling water
- 2 cups cold heavy cream
- 6 large eggs, separated
- 2 tablespoons sugar
- Melt chocolate and butter carefully in the microwave, or use a double boiler. Add boiling water and set aside to cool slightly.
- Whip cold heavy cream until soft peaks form. Place in refrigerator.
- Whip egg whites and sugar in a separate bowl until soft peaks form.
- When the melted chocolate has cooled to approximately 100 degrees F, stir in the egg yolks.
- Fold half of the whipped cream into the chocolate mixture. Fold half of the egg whites into the chocolate mixture.
- Fold in the other half of the whipped cream and the other half of the egg whites.
- Spoon or pipe into serving dishes. Refrigerate until ready to serve.
Serve with freshly whipped cream and a raspberry on top.
Nutrition Information:Yield: 30 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Check out these other fantastic recipes from GraceLikeRainBlog.com.
These were a big hit and I’ll definitely be making chocolate mousse again.
Here are the links I mentioned in this post: