Chocolate Mousse Cups

Tender, flaky puff pastry cups hold a rich and creamy chocolate mousse filling that is sprinkled with grated bittersweet chocolate for an elegant dessert that tastes as good as it looks!
  • prep: 35 minutes
  • Serves: 12

Recipe

Ingredients

  • 3/4 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 2 ounces semi-sweet chocolate, melted
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
  • 1 ounce bittersweet chocolate, grated

Directions

  1. Beat the heavy cream with the sugar and vanilla in a medium bowl using an electric mixer on high speed until stiff peaks form. Fold in the melted chocolate.

  2. Spoon or pipe approximately 2 teaspoons chocolate mixture into each pastry cup. Sprinkle with the grated chocolate.

  3. For Dark Chocolate Ganache Cups, reduce the heavy cream to 1/4 cup and increase the bittersweet or dark chocolate to 4 ounces. Omit the confectioners' sugar and semi-sweet chocolate.  Stir the chocolate and heavy cream in a medium microwavable bowl.  Microwave on HIGH for 45 seconds or until the chocolate is melted.  Add the vanilla extract and stir until the mixture is smooth.  Spoon the mixture into the pastry cups and let stand for 15 minutes before serving.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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