These four ingredient Chocolate Mousse Cups whip up super quickly and easily. It’s light as a feather with a rich dark chocolate flavor that you’ll love!
2TablespoonsKahlua(can also use cold brew or cold coffee)
1teaspoonvanilla extract
Instructions
Begin melting the chocolate in a double boiler over medium heat. Go slow and stir often until melted. You can also melt it in the microwave.
While the chocolate melts, begin whipping the cream, Kahlua and vanilla extract until it's just beginning to thicken.
When the chocolate is fully melted, add it into the cream mixture with the mixer running and continue whipping until fully combined with nice, fluffy peaks.
Serve right away or refrigerate for up to a week. This tastes great served with fruit.
Video
Notes
Take your time melting the chocolate- you want to make sure to use lower heat and go slow melting the chocolate. If you use too high heat, the chocolate will seize and get a clay-like texture and you’ll have to start over with new chocolate.
Use higher quality chocolate. It tends to melt better and will result in a smoother mousse.
Start with chocolate in very small pieces. If you’re using chocolate in bar form chop the chocolate so that it’s in small pieces before melting. It will melt quicker and easier this way.
Serve with fruit- I love serving this with raspberries or strawberries.
Leftovers and Storage- Leftovers last for up to 5 days covered in the refrigerator.