This recipe is for those who take chocolate seriously and are in it for the higher flavor punch, we are talking about the likes of Dairy Milk chocolate mousse cups which use the crème de la crème of chocolate. The mousse cups are perfect for portioned-sized, entertaining or for when the cravings hit and you need a quick fix of luxury. These mousse cups strike that perfect balance between being rich but not heavy, sweet but too sweet, and smooth with just enough structure to hold their shape without collapsing. This dessert is not a quick 5-minute dessert, and that’s a good thing and needs ample chilling time for the best results.
Dairy Milk Chocolate Mousse Cups
Ingredients:
- ½ cup heavy cream, chilled
- 1 tsp pure vanilla extract
- 4 large egg yolks
- 1 tbsp butter, room temperature
- ¼ cup freshly brewed strong coffee, room temperature
- 3 tbsp sugar, divided
- ⅛ tsp salt
- 1 cup Cadbury Bournville dark chocolate, chopped
- 4 large egg whites
- For garnish: sweet whipped cream, chocolate shavings, and fresh whole or sliced strawberries
Instructions:
- Add the heavy cream and vanilla to a chilled metal bowl and using an electric mixer, beat until stiff peaks form. Cover the bowl and refrigerate.
- Take another big metal bowl or a heatproof glass bowl, add the egg yolks, butter, coffee, 2 tablespoons of the sugar, and salt. Place the bowl over a saucepan with simmering water. Take care so that the water does not touch the bowl.
- Cook the mixture while whisking constantly, until it’s lighter in color, frothy and doubles in volume. If using a thermometer, it should clock in at 160°C. This should take between 2-5 minutes to achieve, depending on the heat and pan size.
- Remove the bowl from the heat, then add the chopped chocolate and use a whisk to mix until all melted and smooth. Set aside and whisk occasionally, until it comes down to room temperature.
- Clean the electric mixer, and take a medium-sized bowl and beat the egg whites on medium speed until foamy. Add the remaining sugar and beat to mix it in, on high speed until firm peaks form.
- Divide the whipped egg whites into two and add it to the chocolate bowl in 2 parts. Fold it in not mixing it the usual way, until just blended.
- Take six 8-ounce ramekins and divide the chocolate mousse between them. Arrange them on a baking sheet and chill them all until firm, for about 2 hours or more.
- You can prepare this dessert a day in advance and make sure that you let the ramekins stand for 10 minutes at least at room temperature before serving.
- Serve with a heaping spoonful of sweet whipped cream, chocolate shavings, or fresh strawberries.
Tips & Tricks:
- Don’t skip chilling the bowl and beaters before whipping the cream. It makes the process faster and helps achieve stable peaks that hold their shape in the fridge.
- That ¼ cup of freshly brewed coffee isn’t just filler in the recipe, it deepens the chocolate profile without making the mousse taste like mocha. If you're tempted to use instant, resist. Brew a real cup.
- When cooking the egg yolk mixture, don’t be gentle. You need constant movement to avoid scrambled eggs, and you’re aiming for a thick, pale, airy texture. Watch for it to double in volume, no guesswork.
- When folding in egg whites, make sure the chocolate mixture is cool enough not to cook them, but still soft enough to mix easily.
- Any leftover fat or cream on your beaters will ruin the meringue. Wash and dry your mixer attachments thoroughly before starting.
- Don’t stir. Don’t whisk. Use a wide spatula and fold carefully, scooping under and over to incorporate without crushing the air bubbles. If you see streaks at the end, that’s okay, better under-mixed than over-mixed.
- These mousse cups are rich, 6 ramekins might not look like a lot, but once chilled, the mousse sets into an intensely satisfying texture. Serve in small portions, you can always go back for seconds.
- A dollop of whipped cream or a thin shaving of dark chocolate is quite a sight for sore eyes, along with the strawberries to top the rich chocolate mousse.
- Two hours of chilling time is the minimum, but if you can swing overnight, the mousse gets even better.
- Pull the mousse out at least 10 minutes before you plan to serve. The mousse will soften slightly, and the flavor becomes fuller, versus serving straight from the fridge, where it will be too firm and muted.