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4.60 from 10 votes

Chocolate Mousse Cups and Ubud

Prep Time1 hr
Total Time1 hr
Course: Dessert
Servings: 8 servings
Author: Barbara Schieving


  • 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.


Mousse adapted from Martha Stewart