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Chocolate Mousse Cups

For all my chocolate lovers, these mousse cups are the ultimate silky, rich, spoon-worthy treat. They look fancy but come together with just a few simple steps and a quick chill. Every bite is light, creamy, and so chocolatey and I have a feeling you’re going to be obsessed.
Prep Time40 minutes
Cook Time5 minutes
Total Time45 minutes
Yields6 (7-ounce cups)
Print Recipe Pin Recipe
Servings6 (7-ounce cups)

Ingredients

CRUST

  • 20 Oreos
  • 4 tablespoons unsalted butter, melted

CHOCOLATE MOUSSE

  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 to 4 tablespoons granulated sugar
  • 6 ounces semi-sweet chocolate, chopped
  • 1/2 teaspoon espresso powder
  • 1/2 tablespoon vanilla extract
  • pinch of salt
  • 3 large egg yolks
  • 1/2 cup heavy cream

CHANTILLY CREAM

  • 3/4 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions 

CRUST

  1. Add the Oreos to a food processor and pulse until very fine crumbs form.
  2. Transfer the crumbs to a mixing bowl. Pour in the melted butter and mix until the texture feels like wet sand.
  3. Cover the bowl and set aside.

CHOCOLATE MOUSSE

  1. Place the chopped chocolate in a medium heat-safe bowl.
  2. In a small saucepan over medium-low heat, add the heavy cream, butter, and sugar. Whisk until the mixture is hot and the sugar is dissolved, but do not let it boil.
  3. Pour the hot cream mixture over the chocolate, cover the bowl, and let it sit undisturbed for 10 minutes.
  4. Uncover and whisk from the center outward until completely smooth and glossy. Let it cool slightly so it’s warm but not hot.
  5. Whisk in the egg yolks until fully combined.
  6. Add the espresso powder, vanilla extract, and a tiny pinch of salt, then whisk again until smooth.
  7. In a separate bowl, whip the chilled heavy cream with a hand mixer or whisk until soft peaks form.
  8. Add the whipped cream to the chocolate mixture in batches, gently folding after each addition until the mousse is light and airy.
  9. Cover the mousse, trasnfer to the fridge, and set aside.

CHANTILLY CREAM

  1. In a clean bowl, add the heavy cream, powdered sugar, and vanilla extract.
  2. Whip with a hand mixer or whisk until soft peaks form.

ASSEMBLE

  1. Add a few spoonfuls of the crust mixture to the bottom of each cup and press down lightly to form an even layer.
  2. Spoon or pipe the chocolate mousse on top so each cup fills about two-thirds to three-quarters of the way up.
  3. Finish the remaining space with Chantilly or whipped cream.
  4. Enjoy right away, or cover each jar and refrigerate for up to 3 days.

Notes

Q: Can I make this in one big dish instead of individual cups?
A: Yes! You can layer everything in a small tray, trifle bowl, or parfait bowl. Add the crust to the bottom, spread the mousse on top, and finish with Chantilly.
Q: Where can I buy the cups you used in the recipe?
A: I’ll link the exact ones I used here: 7 ounce jars.
Any 6–8 ounce glass jars, dessert cups, or small ramekins will work too.
Q: Can I skip the espresso powder?
A: Yes! It doesn’t make it taste like coffee — it just enhances the chocolate — so you can leave it out.
Q: Can I use store-bought whipped cream instead of Chantilly?
A: Yes, if you’re in a rush, but fresh Chantilly always gives the best texture and flavor.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!