Chocolate Mousse Cup
Chocolate Mousse Cup
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Chocolate Mousse Cup

30 MIN
1 H 15 MIN


Chocolate Mousse

White Chocolate Topping


Chocolate Mousse

  1. In a saucepan, bring half the cream to a boil.
  2. In a bowl, beat the sugar and egg yolks for 2 minutes, until the mixture whitens. Whisk in the hot cream. Add the chocolate and allow to melt for 1 minute without stirring. With a whisk, stir until the mixture is smooth.
  3. Cover and refrigerate for about 45 minutes, until the ganache is chilled.
  4. Meanwhile, in another bowl, whisk the remaining cream until soft peaks form. Remove the ganache from the refrigerator and, using a spatula, fold in the whipped cream. Divide into 12 small cups or ramekins. Cover with plastic wrap and refrigerate while preparing the white chocolate topping.

White Chocolate Topping

  1. In a small saucepan, bring the cream to a boil. Remove from the heat and add the white chocolate. Allow to melt for 1 minute without stirring. With a whisk, stir until the mixture is smooth, and then stir in the egg yolk. Pour the cream into a bowl. Cover and refrigerate about 30 minutes.
  2. Just before serving, whip the white chocolate topping with an electric mixer for about 2 minutes or until it has the texture of soft meringue.
  3. Top off each cup with a dollop of white chocolate topping, dust with cocoa and garnish with chocolate curls.


  1. Perfection! I only used 2 eggs and replaced the other 2 eggs with some cold filtered water. I did not make the white chocolate toping as I did not have white chocolate. But the mousse is exquisite by itself. The recipe yielded 6 rather overly generous portions. The taste and texture was pure bliss. A wonderful mousse that everyone enjoyed. Ricardo's recipes never disappoint. Guaranteed success every time.

  2. How can you substitute milk chocolate?

  3. I made it with my 11 year old grandson. It was easy and delicious! Thank you Ricardo!

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