Chocolate Mousse Cups

No drooling on the screen please.

No drooling on the screen please.

I know I had you at Chocolate, right?  Don’t worry too much about the calories on this one, you will earn them.  Yes, I know it is me saying it, and I promised to make you chubby so I don’t have to diet quite so hard….but this time, I mean it.  This recipe dirties an incredible amount of dishes.  It is also quite whisky…but worth it (sorry, I couldn’t resist).  I felt like a genius after making these, until I tried to transport them.  They do not travel well.  One corner turned and they became an ugly pile of rich chocolate deliciousness that I needed photographic evidence to prove myself with.  In the future, I will make them at home and gorge myself on them before the dirty dish guilt kicks in.  For the cups, I cheated because I ran out of dishes, and just bought Athens Mini Fillo Shells  (I swear I included the link so you know I know how to spell).  I also used whipped cream out of a can, don’t judge me.

Chocolate Mousse


  • 6 ounces semisweet chocolate chips
  • 3 tablespoons unsalted butter
  • 2 tablespoons coffee (if you hate coffee, use liqueur or water)
  • 1 teaspoon vanilla
  • 3 large, room temperature eggs, yolks and whites separated
  • 3 additional tablespoons of coffee (or water)
  • 3 tablespoons sugar
  • 1/4 teaspoon of cream of tartar
  • 1/4 cup additional sugar (are you beginning to see where all of the dishes are coming from?)
  • 1/2 cup cold heavy cream
  • 1 ounce chocolate for grating


  1. Heat a couple of inches of water in a saucepan just until bubbles start forming on the bottom of the pan.  In a heatproof bowl, combine the chocolate, butter, vanilla and 2 tablespoons of coffee (or substitute).  Please bowl in hot water, turning down the temperature to keep the water from boiling.  Stir until the chocolate is melted.  Remove from heat.
  2. In another heatproof bowl, whisk the egg yolks, 3 tablespoons coffee (or water) and 3 tablespoons sugar until completely combined.  Please bowl in hot water and whisk constantly until mixture is thick and puffy.  Remove and whisk into chocolate combination.  Set aside to cool to room temperature.
  3. Pull out the stand mixer.  Beat the egg whites on medium speed until foamy.  Add the cream of tartar and beat until soft peaks form.  Gradually add 1/4 cup sugar.  Increase speed to high and beat until stiff peaks form.
  4. Add 1/4 of the egg white mixture to the chocolate mixture to lighten it.  Fold in the remaining egg white mixture into chocolate until completely combined.
  5. In another bowl, or after you wash the last bowl (sigh), beat heavy cream on medium-high speed until soft peaks form.  Or, it someone bought you an over-sized stand mixer (like me), just whisk like mad.  It actually took less time to whisk the cream to soft peaks.  You just need to keep the bowl fairly cold.
  6. Thoroughly fold the cream into the chocolate.
  7. Cover the bowl and refrigerate for at least 4 hours.  Add whipped cream, chocolate shavings and phyllo dough and enjoy!

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