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.
Chocolate Mousse Cups and Ubud
- 6 ounces milk chocolate
- 3 large egg yolks
- 3 tablespoons sugar
- 1 ½ cups heavy cream divided
- 1 teaspoon vanilla extract
- 8 chocolate bowls
- 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.