Chocolate Mousse Cups
These Chocolate Mousse Cups are a simple 4 ingredient recipe. They're rich, creamy, and tucked into adorable chocolate cups. The mousse itself is light, fluffy, and so chocolatey!
Servings: 12 cups
Ingredients
- 12 ChocoMaker Chocolate Cups
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 3.4 ounces box Hershey's instant chocolate pudding
Instructions
- In a mixing bowl, add in the 2 cups heavy whipping cream and 3 tablespoons powdered sugar. Beat until soft peaks start to form.
- Add in the 3.4 ounces box Hershey's instant chocolate pudding . Continue to beat until it becomes thick and smooth.
- Add the mousse into a piping bag with a 1M tip. Pipe tall swirls of mousse in each chocolate cup.
- Garnish with some heart sprinkles or chocolate curls.
Notes
Chocomaker Chocolate Cups: To make your own, melt the candy melts by microwaving them in a microwave-safe container in 30-second intervals and stirring afterward. Repeat until the candy melts are smooth.
Next step, either spoon the chocolate into the baking cup and tip it slightly on its side to cover the sides while turning the baking cup, or paint the sides with your brush. Try to make sure the layer is pretty even. Let the chocolate harden and add another layer to the sides of the cups to make sure they're thick enough to not break.
If you're using a paintbrush, you may need to do one or two extra layers depending on how thick you apply the coats of chocolate. Let the chocolate harden completely.
Peel the foil wrapper away only after you've filled it with mousse to avoid more fingerprints. Storage: Store the chocolate dessert cups in an airtight container in the refrigerator for up to 4 to 5 days.
Next step, either spoon the chocolate into the baking cup and tip it slightly on its side to cover the sides while turning the baking cup, or paint the sides with your brush. Try to make sure the layer is pretty even. Let the chocolate harden and add another layer to the sides of the cups to make sure they're thick enough to not break.
If you're using a paintbrush, you may need to do one or two extra layers depending on how thick you apply the coats of chocolate. Let the chocolate harden completely.
Peel the foil wrapper away only after you've filled it with mousse to avoid more fingerprints. Storage: Store the chocolate dessert cups in an airtight container in the refrigerator for up to 4 to 5 days.
Nutrition
Calories: 323kcal | Carbohydrates: 28g | Protein: 2g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 54mg | Sodium: 134mg | Potassium: 129mg | Fiber: 1g | Sugar: 23g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.9mg
