I experimented with a recipe for Chocolate Cups that captured my imagination. I mixed roughly chopped 70% dark chocolate with unsalted butter, heavy cream and a careful blend of egg yolks and whites to form a silky dessert. Every bite celebrates the perfect balance of rich chocolate and delicate textures.

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I recently experimented with a recipe that instantly became one of my favorites – Chocolate Mousse Cup Hearts. I started by melting 200g dark chocolate (70% cocoa) with 60g unsalted butter, then I added half of a cup of heavy cream to create delicate chocolate cups and bowls.

Later, I whisked 3 egg yolks and a third cup granulated sugar with a splash of vanilla extract and a pinch of salt before folding in the other half cup of cream to create a luxuriously smooth mousse. What really got me going was realizing that this recipe was more than just a dessert, it was like crafting a mini torte meets a chocolate bomb that fits perfectly with Valentine desserts and Valentines Day food ideas.

There’s a fun challenge in creating these perfect, heart-shaped treats and I couldn’t wait to share this unique, mouthwatering twist on a classic favorite with all of you.

Why I Like this Recipe

I love this recipe because it makes me feel like a real chocolatier, even if i mess up sometimes. I really dig how the chocolate cups hold that airy mousse, giving me a rich yet light treat. The process of whipping up the ingredients is kind of fun and oddly satisfying, and the heart-shaped molds just make everything feel extra special.

First, i melt the dark chocolate and butter with half a cup of heavy cream in a small pan over low heat. i stir constantly until it becomes smooth and shiny. Then, i spoon a thin layer of this melted mixture into my favorite heart shaped silicone molds, making sure to coat the sides well. i pop the molds in the fridge to let the chocolate firm up a bit.

While that’s chilling, i grab a clean bowl and whip the three egg whites with a pinch of salt until soft peaks form. Gradually, i add the sugar while beating until stiff peaks form. In another bowl, i lightly whisk the egg yolks with a teaspoon of vanilla extract until they’re well combined. Separately, i whip the remaining half cup of heavy cream until soft peaks form and set it aside.

Once the egg yolk mixture is ready, i carefully stir in a few tablespoons of the cooled melted chocolate mixture to temper it so the eggs don’t scramble. i then pour this tempered mix back into the rest of the melted chocolate and stir until they are fully combined.

Next, i gently fold in the whipped egg whites into the chocolate mixture, then do the same with the whipped cream until everything is light and almost uniform in color. Finally, i take the chocolate cups from the fridge and fill them with the mousse; if i feel like it, i even drizzle extra melted chocolate on top for a pretty finish. i then place the filled cups back in the fridge for at least 2 hours so everything sets before serving.

Ingredients

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Dark chocolate: Rich, bitter, and packed with antioxidants and a bit of fiber.
Unsalted butter: Adds creamy fat that boosts flavor and creates a smooth texture.
Heavy cream: Balances richness with silky sweetness for a luscious mouthfeel.
Eggs: Provide protein and structure while giving the mousse a light airy consistency.
Granulated sugar: Sweetens the mix, balancing the chocolate’s natural bitter notes.
Vanilla extract: Adds aromatic flavor, infusing warmth and a subtle sweetness.
A pinch of salt: Enhances overall flavor, intensifying both chocolate and cream.
Extra melted chocolate: Perfect finishing touch for a beautiful, decorative drizzle.
Heavy cream is key for luscious texture but use sparingly for health.

Ingredient Quantities

200g dark chocolate (70% cocoa) – roughly chopped

60g unsalted butter, cut into small pieces

1 cup heavy cream, divided (1/2 cup for making the chocolate cups and 1/2 cup for the mousse)

3 large eggs, separated (yolks and whites)

1/3 cup granulated sugar

1 tsp vanilla extract

A pinch of salt

Optional: extra melted chocolate for drizzling or decorating

How to Make this

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1. Begin by melting the chopped dark chocolate and butter with 1/2 cup of heavy cream in a small pan over low heat; stir constantly until the mixture is smooth and shiny.

2. Spoon a thin layer of the melted chocolate into heart-shaped silicone molds, making sure to coat the sides well. Set the molds in the fridge so the chocolate firm up a bit.

3. In a clean bowl, whip the 3 egg whites with a pinch of salt until they form soft peaks, then gradually add the 1/3 cup sugar while beating until stiff peaks form.

4. In another bowl, lightly whisk the egg yolks with the vanilla extract until they’re well combined.

5. Separately, whip the remaining 1/2 cup of heavy cream until soft peaks form and then set it aside.

6. Once the egg yolk mix is ready, gently temper it by slowly stirring in a few tablespoons of the cooled melted chocolate mixture (make sure it’s not hot) to prevent scrambling the eggs.

7. Pour the tempered yolk mixture back into the rest of the melted chocolate and stir until fully combined.

8. Carefully fold the whipped egg whites into the chocolate mixture, followed by gently folding in the whipped cream, until the mousse is light and almost uniform in color.

9. Take the prepared chocolate cups from the fridge and fill them with the mousse mixture. If desired, drizzle extra melted chocolate over the top for a pretty finish. Place the filled cups back in the fridge for at least 2 hours so everything sets before serving.

Equipment Needed

1. Small saucepan – for melting the chocolate, butter, and cream.
2. Silicone heart-shaped molds – to spoon in the melted chocolate.
3. Mixing bowl – to whip the egg whites.
4. Electric mixer – to beat the egg whites and heavy cream.
5. Another mixing bowl – for lightly whisking the egg yolks with vanilla.
6. Additional mixing bowl – to whip the remaining heavy cream.
7. Spatula – for gently folding the egg whites and whipped cream into the chocolate mix.
8. Knife and cutting board – for chopping the dark chocolate and cutting the butter.
9. Measuring cups and spoons – to accurately measure the cream, sugar, salt, and vanilla.
10. Refrigerator – for chilling the chocolate molds and setting the mousse.

FAQ

Q: How do i melt the chocolate and butter properly?
A: The best way is to use a double boiler or microwave in short bursts, stirring often so it doesn't burn. This helps get a smooth mixture.

Q: Can i use milk chocolate if i cant find dark chocolate?
A: You can try but milk chocolate will make the cups sweeter and less rich. It's best to stick with 70% dark chocolate for the right taste.

Q: How do i get perfect shapes for my chocolate cups?
A: Pour the melted chocolate into heart-shaped molds and make sure to coat the sides and bottom evenly. Chill in the fridge until firm.

Q: Should the egg whites be whipped and to what stage?
A: Yes, whip them until you get stiff peaks almost like meringue. If they're not whipped enough, the mousse might not turn out so light.

Q: How long do i need to chill the dessert?
A: It's best to chill the chocolate cups and mousse for at least 1 hour each. Leaving them longer is usually fine if you can wait!

Chocolate Mousse Cup Hearts Recipe Substitutions and Variations

If you’re having trouble getting 70% dark chocolate, you could use semisweet chocolate or even baking chocolate. Just make sure the cocoa percentage is similar so you still get that rich flavor.
If you don’t have unsalted butter, go ahead and use salted butter instead. Just cut down on any extra salt later in the recipe.
If heavy cream is hard to come by, full-fat coconut milk is a decent substitute. It might change the taste a little bit, but it’ll still give you that creamy texture.
For the eggs, if you’re nervous about using raw eggs then pasteurized eggs are a safer bet. They work just fine for this recipe.
If you’re out of granulated sugar, you could use honey or agave syrup instead. Remember that these are sweeter so you might wanna adjust the amount a bit.

Pro Tips

1. Make sure your bowl and beaters are super clean when whipping your egg whites cause even a bit of grease can mess up the foam.
2. When you add the melted chocolate to the egg yolks, do it really slow so you don’t end up with scrambled eggs, small mistakes can spoil the texture.
3. Chill your chocolate molds way enough so the coating gets firm, it’ll help the mousse stay in shape when you fill ’em later.
4. When folding in the whipped cream and egg whites, take your time and do it gently cause overmixing can deflate the mousse and make it less smooth.

Chocolate Mousse Cup Hearts Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

342

kcal

Equipment: 1. Small saucepan – for melting the chocolate, butter, and cream.
2. Silicone heart-shaped molds – to spoon in the melted chocolate.
3. Mixing bowl – to whip the egg whites.
4. Electric mixer – to beat the egg whites and heavy cream.
5. Another mixing bowl – for lightly whisking the egg yolks with vanilla.
6. Additional mixing bowl – to whip the remaining heavy cream.
7. Spatula – for gently folding the egg whites and whipped cream into the chocolate mix.
8. Knife and cutting board – for chopping the dark chocolate and cutting the butter.
9. Measuring cups and spoons – to accurately measure the cream, sugar, salt, and vanilla.
10. Refrigerator – for chilling the chocolate molds and setting the mousse.

Ingredients

200g dark chocolate (70% cocoa) – roughly chopped
60g unsalted butter, cut into small pieces
1 cup heavy cream, divided (1/2 cup for making the chocolate cups and 1/2 cup for the mousse)
3 large eggs, separated (yolks and whites)
1/3 cup granulated sugar
1 tsp vanilla extract
A pinch of salt
Optional: extra melted chocolate for drizzling or decorating

Directions

Begin by melting the chopped dark chocolate and butter with 1/2 cup of heavy cream in a small pan over low heat; stir constantly until the mixture is smooth and shiny.
Spoon a thin layer of the melted chocolate into heart-shaped silicone molds, making sure to coat the sides well. Set the molds in the fridge so the chocolate firm up a bit.
In a clean bowl, whip the 3 egg whites with a pinch of salt until they form soft peaks, then gradually add the 1/3 cup sugar while beating until stiff peaks form.
In another bowl, lightly whisk the egg yolks with the vanilla extract until they’re well combined.
Separately, whip the remaining 1/2 cup of heavy cream until soft peaks form and then set it aside.
Once the egg yolk mix is ready, gently temper it by slowly stirring in a few tablespoons of the cooled melted chocolate mixture (make sure it’s not hot) to prevent scrambling the eggs.
Pour the tempered yolk mixture back into the rest of the melted chocolate and stir until fully combined.
Carefully fold the whipped egg whites into the chocolate mixture, followed by gently folding in the whipped cream, until the mousse is light and almost uniform in color.
Take the prepared chocolate cups from the fridge and fill them with the mousse mixture. If desired, drizzle extra melted chocolate over the top for a pretty finish. Place the filled cups back in the fridge for at least 2 hours so everything sets before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.