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A pretty, ruffled chocolate cup filled with a rich, creamy milk chocolate mousse topped with a fresh, sweet strawberry, real chocolate sprinkles and served with a berry coulis. This Chocolate Mousse Cup is definitely a chocolate piece de resistance.
I had lots of memorable meals in my recent trip to Bali, but one dessert stands out. It was the Chocolate Piece de Resistance dessert at Vincent’s. The menu describes the dessert as a chocolate cone, filled with chocolate mousse, garnished with fresh strawberry, and strawberry coulis.
I don’t order chocolate mousse very often because I’m not crazy about bittersweet chocolate. But this dessert sounded like a must try. The chocolate mousse wasn’t bitter. It was made with milk chocolate instead of bittersweet chocolate.
My favorite chocolate to use at home is Guittard Old Dutch Milk Chocolate. I buy it at Ggyi and always have some on hand. It’s milk chocolate, but not overly sweet and almost tastes like it has a little bit of dark chocolate in it.
I knew it would make the perfect chocolate to recreate the Chocolate Piece de Resistance dessert I had in Bali.
Instead of making chocolate cones, which I didn’t have molds for, I decided to make some pretty chocolate cups. I’ve posted directions on how to make the cups before. They’re really easy to make and such a pretty way to serve the mousse.
I served the Chocolate Mousse Cups with a berry coulis, which is a fun way to dress up the plate and is a perfect complement to the chocolate.
My family devoured these Chocolate Mousse Cups for dinner the day I made them. Next time I make them, I may have to make a double batch, because my son said he could easily eat two or three.
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Chocolate Mousse Cups and Ubud
Ingredients
- 6 ounces milk chocolate
- 3 large egg yolks
- 3 tablespoons sugar
- 1 ½ cups heavy cream divided
- 1 teaspoon vanilla extract
- 8 chocolate bowls
Instructions
- In a glass bowl, microwave chocolate on 50% power for 1 minute. Stir. Continue microwaving in 30 second increments until chocolate is melted and smooth. Set aside.
- In a medium saucepan, whisk together egg yolks and sugar. Whisk in ½ cup heavy cream. Cook over medium heat, stirring constantly, until mixture coats back of spoon and starts to bubble around the edges, about 5 minutes. Remove from heat; whisk in melted chocolate and vanilla. Chill until cool.
- In a large mixing bowl, beat remaining heavy cream until stiff peaks form. Stir ⅓ of whipped cream into cooled custard mixture, then gently fold in the remaining with cream.
- Spoon into chocolate bowls; chill, covered, at least 30 minutes or up to 3 days.
- Serve garnished with strawberries, berry coulis and chocolate sprinkles, if desired.
Notes
Emma
The most delicious chocolate mousse!
Barbara Schieving
That’s so nice to hear – thanks Emma!
Mindy
Hi Barb! I ordered and tried using these exact silicone cups to make these chocolate cups last night. I usually have no trouble with things like this. But I had a very hard time getting them out of the molds without breaking them. Do you have any pointers or hints for me? I am not giving up, I am going to give it one more try tonight.
Barbara Schieving
Hi Mindy – sorry you’re having trouble. What type of chocolate are you using? Was the chocolate coated on thickly enough?
Michele
How did you make the cups in the molds? Did you use and Crisco in the chocolate etc. did you put in frig after?
Barbara Schieving
Hi Michele – here’s more information on make the chocolate cups https://www.barbarabakes.com/heart-shaped-chocolate-cheesecake-mousse-cups-with-a-sweet-berry-compote/
Anna
Can you tell me who makes those beautiful fluted silicone baking cups? The only ones I can find look like cupcake wrappers.
Barbara Schieving
Hi Anna – they are fun aren’t they. A nice size for dessert too. There’s a link to purchase them on Amazon at the bottom of the post. Enjoy!
anna
Thanks so much! Can hardly wait to fix this…and several other desserts from your site.
Nagi@RecipeTinEats
Barbara, I love those chocolate mousse cups of yours! I agree with your son. You should make a double batch and give me some too. 🙂 And your trip to Bali was fantastic!
Annamaria @ Bakewell Junction
Barbara,
Your chocolate mousse cups look like they were made by a chef in an expensive restaurant. So lovely.
Annamaria
Amanda @ Kevin & Amanda
Love this!!! That chocolate mousse cone at Vincent’s was to die for!!
Roberta Breuer
I lived in Bali for 2 years. There is so very much to do!
Letty / Letty's Kitchen
Milk chocolate looks like it makes incredible mousse…
You’re not crazy about bittersweet chocolate?–don’t tell! And I made you eat a bite of Ritual 70% with sea salt!
Medeja
What an elegant dessert!
Laura ~ Raise Your Garden
Oh my, what a trip. Great pics! Chocolate mousse is so good makes me absolutely weak in the knees. It’s my favorite dessert, I’m willing to do those 80’s workouts, Billy Blanks even. So inspirational!!