Chocolate Dessert Cup Delight (Printable)

Creamy chocolate mousse layers atop a crisp cookie base for an indulgent treat.

# What goes in:

→ Base

01 - 2.8 oz crushed chocolate cookies
02 - 1.4 oz unsalted butter, melted

→ Chocolate Mousse

03 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
04 - 2 large eggs, separated
05 - 2 tbsp granulated sugar
06 - 6.7 fl oz cold heavy cream
07 - 1 tsp vanilla extract
08 - Pinch of salt

→ Garnish (optional)

09 - Whipped cream
10 - Chocolate shavings
11 - Fresh berries

# Directions:

01 - Combine crushed cookies with melted butter until evenly mixed. Divide into 4 serving cups and press to form an even layer. Chill while preparing mousse.
02 - Melt dark chocolate gently using a double boiler or microwave, stirring until smooth. Allow to cool slightly.
03 - Whisk egg yolks with sugar and vanilla extract until thickened and pale.
04 - Whip cold heavy cream to soft peaks.
05 - Whisk egg whites with a pinch of salt until stiff peaks form.
06 - Fold melted chocolate into egg yolk mixture until well incorporated.
07 - Gently fold whipped cream into chocolate mixture, then carefully fold in beaten egg whites to maintain airy texture.
08 - Spoon mousse over cookie bases in cups and smooth the tops evenly.
09 - Refrigerate cups for at least 2 hours until mousse is set.
10 - Top with optional whipped cream, chocolate shavings, or fresh berries before serving.

# Expert Advice:

01 -
  • It looks like you fussed for hours but takes barely 20 minutes of actual work, with the oven doing nothing.
  • The textural contrast—crispy base, silky mousse—feels restaurant-quality in a way that shocks people.
  • You can make it up to 24 hours ahead, which means zero stress on the day you're serving it.
02 -
  • Raw or undercooked eggs are a real food safety concern, so either use pasteurized eggs from the store or skip the raw egg version entirely—nobody's worth food poisoning for.
  • Folding is not stirring: if you stir, you'll deflate all those air bubbles and end up with a dense, heavy mousse that tastes fine but feels like chocolate pudding instead of chocolate heaven.
  • The chocolate must be cool enough to not cook the eggs but warm enough to pour—test it on your wrist like you're checking a baby's bottle.
03 -
  • Room temperature eggs whip faster and fuller than cold ones, so pull them out of the fridge 30 minutes before you start—it genuinely makes a difference in the final texture.
  • Use a whisk or electric mixer for the egg whites; a fork simply won't get them to stiff peaks, and stiff peaks are what make this recipe feel like cloud on a spoon.

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