Can I make this recipe ahead of time?

Absolutely! In fact, making it a day ahead can enhance the flavors. Just ensure it's well-covered in the fridge.

Is it safe to eat raw eggs in mousse?

If you're concerned, use pasteurized eggs or try our egg-free alternatives mentioned in the ingredients section.

Yes, but reduce the sugar slightly as milk chocolate is sweeter. The texture may also be slightly different.

Use our vegan substitutions mentioned in the ingredients list. The result is just as delicious!

This usually happens if the chocolate mixture is too hot when combined with other ingredients. Always let it cool slightly before mixing.

Easy Chocolate Mousse Cups are light, creamy desserts with rich chocolate flavor that come together quickly for any sweet craving.

Scale

For our base easy chocolate mousse cups recipe, you’ll need:

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Step 1: Melt Chocolate
Melt chocolate and butter over simmering water until smooth. Let cool slightly.
Ideal temperature: 104–113°F (40–45°C).

Step 2: Mix Egg Yolks
Whisk yolks until pale, then stir into the cooled chocolate.
Use pasteurized eggs or heat to 160°F (71°C) if needed.

Step 3: Whip Cream
Whip cream to soft peaks and gently fold into the chocolate mixture.

Step 4: Beat Egg Whites
Beat egg whites with salt to soft peaks, then slowly add sugar and beat until stiff.

Step 5: Fold and Chill
Fold egg whites into the chocolate in three additions. Spoon into cups and chill at least 2 hours.