Description
Delight in this easy-to-make chocolate mousse served in elegant chocolate cups. Combining rich chocolate fudge pudding with fluffy whipped cream creates a luscious dessert that’s both impressive and simple to prepare. Perfect for special occasions or a fancy treat, topped with colorful sprinkles for a festive touch.
Ingredients
Scale
Chocolate Mousse
- 2 cups Heavy Cream
- ¼ cup Confectioners’ Sugar
- 1 cup Whipped Topping
- 3.9 oz Chocolate Fudge Instant Pudding Mix (dry)
Chocolate Cups
- Baking Chocolate or Chocolate Chips (amount sufficient to coat molds, about 8 oz)
- Sprinkles for garnish
Instructions
- Prepare Chocolate Cups: Melt the baking chocolate or chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring between each, until fully melted and smooth.
- Coat Silicone Molds: Using a pastry brush, paint the inside of silicone baking molds with the melted chocolate to form the cup shape. Refrigerate for about 10 minutes to allow the first layer to harden.
- Build Cup Layers: Remove molds from fridge and apply a second layer of melted chocolate to ensure sturdy cups. Place the molds in the freezer for at least one hour until the chocolate shells are solid and firm.
- Make the Mousse: Whip the heavy cream and confectioners’ sugar in a mixing bowl until soft peaks form. In a separate bowl, combine the whipped topping with the dry chocolate fudge instant pudding mix and fold this into the whipped cream gently, creating a light and fluffy mousse.
- Assemble the Dessert: Carefully remove the hardened chocolate cups from the silicone molds. Spoon or pipe the prepared chocolate mousse into each chocolate cup, filling them generously.
- Add Finishing Touches: Decorate the mousse-filled chocolate cups with sprinkles or any preferred garnish to add color and festive appeal. Chill the assembled desserts briefly if needed before serving.
Notes
- Use high-quality chocolate for the cups to ensure a rich flavor and sturdy texture.
- If you don’t have silicone molds, small balloon molds or candy molds can be alternatives.
- Ensure the mousse is folded gently to maintain its fluffy texture.
- This dessert can be prepared a day in advance and kept refrigerated covered with plastic wrap.
- For a dairy-free variation, substitute heavy cream and whipped topping with coconut cream and dairy-free whipped topping, respectively.
