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Diagonal Chocolate Mousse Cups

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Diagonal Chocolate Mousse Cups

Diagonal Chocolate Mousse Cups
Heather Baird
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total prep
In this high-contrast, elegant presentation, chocolate mousse is served in punch cups alongside Crème Chantilly. Reprinted with permission from Dessert Recipes to Inspire Your Inner Artist by Heather Baird, 2012. Published by Sterling Epicure, an imprint of Sterling Publishing Co.


  • 2 1/2 cups Chocolate Mousse (see recipe below)
  • 2 cups Crème Chantilly (see recipe below)
  • Chocolate sprinkles, chocolate curls, or crushed chocolate wafers for garnish (optional)
  • 6 ounces semisweet chocolate, chopped
  • 1/4 cup strong brewed coffee or espresso
  • 1/4 pound plus 4 tablespoons (1 1/2 sticks) butter, cubed
  • 4 eggs, separated
  • 2/3 cup sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons superfine sugar
  • 1/4 teaspoon pure vanilla extract
  • Small clear glass or plastic cups, about 6 ounces each
  • 3 or 4 empty pressed-foam or cardboard egg cartons


  • Chocolate Mousse:
  • Fill a large bowl half full of cold water and ice cubes; set aside.
  • Fill a medium sauce pan one-third full of water and set over medium-high heat. Bring to a simmer.
  • Combine the chocolate and coffee in a heatproof bowl and place over the saucepan of simmering water. Whisk until smooth. Remove from the heat. Add the butter cubes a few at a time, whisking until the butter is melted and the mixture is smooth; set aside to cool.
  • In large heatproof bowl, whisk the egg yolks and 1/3 cup of the sugar until thick and pale.
  • Place the bowl over the simmering water and whisk again for 3 to 4 minutes. This can be done by hand or you can use a handheld electric mixer. The mixture will be hot and foamy.
  • Place the yolk-sugar mixture in the bowl of icy water and continue to whisk for a 4 minutes until the mixture has cooled and forms a thick ribbon on top of the batter when the whisk is lifted form the bowl.
  • Fold the chocolate mixture into the yolk-sugar mixture.
  • In a separate bowl, with an electric mixer, beat the egg whites with the salt until soft peaks form. Gradually beat in the remaining 1/3 cup sugar a little at a time until the whites are thick and shiny.
  • Add the vanilla to the whipped egg whites and beat until well incorporated.
  • Fold a little of the beaten egg whites into the chocolate mixture to loosen it.
  • Using a rubber spatula, carefully fold in the rest of the egg whites just until combined. Do this very gently, so as to not deflate the chocolate mousse.

  • Crème Chantilly:
  • Pour the heavy cream into a large mixing bowl.
  • Whip the heavy cream with an electric hand mixer until it starts to thicken.
  • Add the sugar and vanilla extract.
  • Whip until stiff peaks form.
  • Use immediately or store in the refrigerator until ready for use.

  • Chocolate Mousse:
  • Place 3 or 4 cups into the cavities of the egg crates. Tilt the cups at a 45-degree angle.
  • Pour in the chocolate mousse, dividing equally among the cups.
  • Refrigerate until the mousse is firm.
  • Place the cups upright (the mousse will remain at an angle) and spoon or pipe in the Crème Chantilly, dividing equally among the cups.
  • Garnish as desired.
  • Refrigerate until ready for use, or serve immediately.

  • Note: The footed punch cups used here measure 3 1/2 inches tall and hold about 3/4 cup.