Chocolate Grazing Cups For Sweet Indulgence (Printable Version)

Layers of rich chocolate mousse in edible cups topped with fresh berries, nuts, and edible gold

# What You Need:

→ Chocolate Cups

01 - 7 oz dark chocolate (at least 60% cocoa), chopped

→ Chocolate Mousse

02 - ¾ cup heavy cream
03 - 3.5 oz dark chocolate, chopped
04 - 2 tbsp powdered sugar
05 - 1 tsp vanilla extract

→ Toppings

06 - 1 cup fresh mixed berries (raspberries, strawberries, blueberries)
07 - 2 tbsp chopped nuts (hazelnuts, almonds, or pistachios)
08 - 2 tbsp mini marshmallows
09 - 2 tbsp chocolate curls or shavings
10 - 1 tbsp edible gold leaf or pearls (optional)

# How to Make It:

01 - Melt 7 oz chopped dark chocolate in a microwave-safe bowl or over a double boiler until smooth. Using a pastry brush or spoon, coat the insides of 6 silicone or paper cupcake liners with melted chocolate, creating an even layer. Place the liners on a tray and chill in the refrigerator for 20 minutes, or until set. Once firm, carefully peel off the liners, leaving you with chocolate cups.
02 - In a microwave or double boiler, gently melt 3.5 oz dark chocolate and let it cool slightly. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold a spoonful of whipped cream into the melted chocolate to lighten, then gently fold the chocolate mixture into the remaining whipped cream until fully combined and smooth.
03 - Pipe or spoon chocolate mousse into each chocolate cup, filling about two-thirds full. Garnish with fresh berries, chopped nuts, mini marshmallows, chocolate curls, and edible gold decorations as desired. Chill the assembled cups in the refrigerator for at least 20 minutes before serving.

# Expert Advice:

01 -
  • These look like you hired a professional pastry chef but take less than an hour
  • The combination of silky mousse and crunchy toppings is pure textural magic
02 -
  • Humidity is your enemy, make these on a dry day or the chocolate will sweat
  • Working quickly once you start filling cups prevents the mousse from weeping
03 -
  • Room temperature chocolate curls better than cold chocolate
  • A warm knife dipped in hot water cuts clean portions if you're serving pre-plated

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