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+ servings

White Chocolate Mousse in Chocolate Cups

Course: Bakes, Dessert
Servings: 5 serves


For the chocolate cups:

  • 1/3 + 2/3 cups grated chocolate

For the chocolate mousse:

  • 1 cup chopped white chocolate
  • 3 eggs
  • 2 1/2 tsp castor sugar
  • 1/3 cup milk
  • 3/4 cup thick cream or whipping cream


For the chocolate cups:

  • Put the grated chocolate in a microwave safe bowl. (Do not use glass bowl)
  • Add 2/3rd of chocolate in the bowl, and reserve the remaining 1/3rd. Microwave the chocolate in 10 second bursts, i.e. 10 seconds, stir then again 10 sec, stir until it is melted. I had to keep for six 10 second bursts. Remember, that you do not have to overheat it.
  • Add in the reserved chocolate into the melted chocolate and stir well. Keep in the microwave for another 5 sec. By then you will have the nicely melted and tempered chocolate.
  • Spoon a teaspoon of chocolate into each liner. Using a small pastry brush, evenly spread chocolate up the sides and along the bottom. Repeat with remaining liners. Put the chocolate cups in the freezer for 1/2 an hour, to harden. Apply a second chocolate coat to the cups and freeze for another 1/2 an hours. Peel the liners away from the chocolate.

For the chocolate mousse:

  • Separate egg yolks from whites and place yolks in a bowl.
  • Add the castor sugar and mix lightly.
  • Heat sufficient water in a deep non-stick pan. Place the bowl over it and cook, stirring continuously, till thick or till the mixture coats the back of the spoon. Switch off the heat and remove the bowl from the pan.
  • Heat milk in a pan, do not boil. Add the milk, little by little to the egg mixture and mix well.
  • Add the chopped chocolate to the milk-egg mixture and mix till the chocolate melts.
  • Beat the whipping cream lightly till soft peaks form and fold it into the chocolate mixture, stirring lightly. But if you are using thick cream just mix it lightly, do not beat as you don’t want a runny mousse. Refrigerate for 4-5 hrs or preferably overnight.
  • Fill the chocolate cups with this mixture and garnish with raspberries, strawberries, chocolate shavings or chocolate decorations.


1. I used thick cream for the mousse instead of the whipping cream. Because of that, the mousse was a teeny little runny. But if you use whipping cream it will set perfectly.
2. Use glass bowl while double boiling, I used a plastic one and it took forever to get thick.