Ingredients For the chocolate mousse1 cup (240 ml) cold heavy whipping cream½ cup (120 ml) whole milk½ cup (100 g) granulated sugar⅓ cup (35 g) unsweetened cocoa powder3 tablespoons cornstarch1 teaspoon vanilla extract¼ teaspoon salt4 ounces (115 g) semi-sweet chocolate, finely chopped1 tablespoon butterFor the whipped chocolate topping1 cup (240 ml) cold heavy whipping cream2 tablespoons powdered sugar2 tablespoons unsweetened cocoa powder½ teaspoon vanilla extractInstructionsPrepare the chocolate mixture:In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the milk slowly while whisking until the mixture is smooth and free of lumps.Cook until thick:Place the saucepan over medium heat. Stir continuously for about 5–7 minutes, making sure to scrape the bottom and sides of the pan. The mixture will gradually thicken into a smooth chocolate pudding.Add the chocolate:Remove the saucepan from the heat. Add the chopped chocolate, butter, and vanilla extract. Stir until the chocolate is completely melted and the mixture becomes glossy and silky.Cool the pudding:Transfer the chocolate mixture to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for about 30–45 minutes.Whip the cream:Pour the cold heavy cream into a chilled mixing bowl. Beat with an electric mixer until soft peaks form. Be careful not to overwhip.Make the mousse:Add about one-third of the whipped cream to the cooled chocolate mixture and gently stir. Fold in the remaining whipped cream in two additions. Use a spatula and fold carefully so the mousse stays light and airy.Fill the glasses:Spoon or pipe the chocolate mousse into small dessert glasses. Smooth the tops if desired.Prepare the topping:In another bowl, beat the heavy cream, powdered sugar, cocoa powder, and vanilla until thick, fluffy peaks form.Decorate:Pipe a generous swirl of chocolate whipped cream over each mousse cup. You can add chocolate shavings, cocoa powder, mini chocolate chips, or a small piece of chocolate on top.Chill and serve:Refrigerate the mousse cups for at least 2 hours so they become cold, creamy, and perfectly set.Tips for the Best Chocolate MousseUse cold heavy cream for the fluffiest whipped topping.For a deeper chocolate flavor, use dark chocolate instead of semi-sweet chocolate.Do not add whipped cream to hot chocolate pudding—it may melt and make the mousse runny.For an extra-special dessert, add a layer of crushed chocolate cookies at the bottom of each glass.These mousse cups can be made one day ahead and kept covered in the refrigerator.Serving SuggestionServe these chilled with fresh strawberries, raspberries, sliced bananas, or a drizzle of chocolate sauce. Every spoonful is smooth, rich, fluffy, and packed with irresistible chocolate flavor! Prep Time: 20 minutesChilling Time: 2 hoursTotal Time: About 2 hours 20 minutesServings: 4–6 dessert cups
OMG-Worthy Creamy Chocolate Mousse Cups
