Chocolate Mousse Cups


Chocolate Mousse Cups

Chocolate Mousse Cups
4 Hr

One glimpse of this treat and your valentine will think you spent a bundle on ordering a gourmet dessert. These Chocolate Mousse Cups are extra decadent and super special. Plus, they're simple to make, thanks to the help of some small balloons!

What You'll Need

  • 2 cups semisweet chocolate chips
  • 1 tablespoon vegetable shortening
  • 8 small round balloons (see Note)
  • 2 cups semisweet chocolate chips
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon instant coffee granules
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

What to Do

  1. Line a baking sheet with wax paper. In a medium saucepan, over medium-low heat, melt chocolate and shortening 3 to 5 minutes, stirring constantly until chocolate melts and mixture is smooth. Let cool slightly.
  2. Meanwhile, inflate balloons to about the size of an orange; tie knots to seal. Dip and spoon chocolate over bottom third of balloon. The chocolate should look like a bowl. Allow excess chocolate to drip off bottom and place on baking sheet. Chill 25 minutes or until chocolate is firm.
  3. Carefully pop balloons and remove them from chocolate cups. Refrigerate until ready to fill.
  4. Place chocolate chips in a large bowl; set aside. In a small saucepan over high heat, bring water, sugar and coffee granules to a boil, stirring occasionally. Pour coffee mixture over chocolate chips and stir until chocolate is melted.
  5. Meanwhile in a large bowl, beat heavy cream and vanilla until stiff peaks form. Gently fold chocolate into the whipped cream until thoroughly blended. Spoon chocolate mousse evenly into chocolate cups and refrigerate four hours or until ready to serve.


  • To make this special dessert even more special, garnish with a chocolate dipped strawberry. 
  • Anyone with an allergy or sensitivity to latex should NOT make or consume these dessert cups. 

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 775
  • Calories from Fat 470
  • Total Fat 52g 80 %
  • Saturated Fat 32g 161 %
  • Trans Fat 0.1g 0 %
  • Protein 2.8g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 87mg 29 %
  • Sodium 45mg 2 %
  • Total Carbohydrates 83g 28 %
  • Dietary Fiber 0.9g 3 %
  • Sugars 69g 0 %

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Filling was very good, but is there a trick to using the balloons? I could not get them out of the chocolate. Ended up using small cups with a stawberry on top.

The trick to taking balloon out of chocolate is slow and gently. Make sure its cold and chocolate is firm. We hope this helps!

Can I use 2 cups cool whip instead of real cream ?

Hello! Yes Cool Whip can be used instead of heavy cream, but you need more than 2 cups. If you whip up 2 cups of heavy cream it's more than 2 cups, it's closer to 3 1/2 to 4 cups.

The first time I saw this "balloon" technique done was many years ago by Jacques Pepin on PBS. It is so fun! I like that there is real cream in here - no cutting corners with cool whip or in some cases, tofu. (Yuk!) The instant coffee makes it a little more interesting - I sometimes add instant coffee to cakes and brownies as well.

Hubby just came up with a great idea!!! a nice scoop of vanilla ice cream in the cups! that would be over the top!!..

Hubby just came up with a great idea!!! a nice scoop of vanilla ice cream in the cups! that would be over the top!!..

Hubby just came up with a great idea!!! a nice scoop of vanilla ice cream in the cups! that would be over the top!!..

Such a great idea! can use puddings of any flavor( vanilla, cheesecake, chocolate)and top with blueberries strawberries or even chocolate syrup caramel, or chocolate chips can even fill with rice pudding


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window