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Twelve tiny chocolate mousse bites in dark chocolate cups dusted with cocoa powder on a white marble surface

Tiny Chocolate Mousse Bites

Dark chocolate mousse piped into bite-size chocolate cups. No-bake, make-ahead, and ready for any occasion.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 24 bites
Calories: 72
Ingredients Method Notes

Ingredients
  

Chocolate Mousse Filling
  • 120 g dark chocolate (70% cocoa) finely chopped
  • 240 ml heavy cream, divided 60 ml for ganache, 180 ml for whipping
  • 2 tsp powdered sugar sifted
  • 1/2 tsp vanilla extract
  • 1 pinch pinch of fine sea salt
  • 1 large egg white (optional) beaten to stiff peaks for a lighter mousse
For Assembly
  • 24 pieces pre-made chocolate cups store-bought, about 3 cm diameter
  • 1 tbsp cocoa powder or chocolate shavings for garnish, optional
  • 1/4 tsp fleur de sel optional, for topping

Method
 

Make the Ganache Base
  1. Place the chopped dark chocolate in a medium heatproof bowl.
  2. Heat 60 ml of the heavy cream in the microwave in 20-second bursts until it just begins to steam - do not boil.
  3. Pour the hot cream over the chocolate and let it sit for 1 minute, then stir slowly from the center outward until the ganache is smooth and glossy.
  4. Stir in the vanilla extract and a pinch of sea salt. Set aside and let the ganache cool to room temperature, about 20-25 minutes.
Whip the Cream
  1. Pour the remaining 180 ml of cold heavy cream into a chilled mixing bowl. Add the sifted powdered sugar.
  2. Whip with a hand mixer on medium-high speed until firm peaks form, about 2-3 minutes. Do not overwhip or the mousse will turn grainy.
Combine the Mousse
  1. Once the ganache is fully cooled, add one large spoonful of whipped cream to the ganache and stir briskly to loosen it.
  2. Fold the ganache into the remaining whipped cream in two additions using a rubber spatula, cutting down through the center and folding up. Stop when no streaks remain - the mousse should be smooth and airy.
  3. If using egg white, fold the stiff-beaten white in gently at this stage with three or four slow strokes.
Fill the Chocolate Cups
  1. Transfer the mousse to a piping bag fitted with a 1M star tip.
  2. Arrange the chocolate cups on a tray or board. Pipe a rosette of mousse into each cup starting from the outside edge and spiraling inward, finishing with a small peak in the center.
  3. Dust lightly with cocoa powder or scatter chocolate shavings over the top. Add a single flake of fleur de sel to each bite if using.
  4. Refrigerate uncovered for at least 2 hours until the mousse is set and firm to the touch. Serve cold or at cool room temperature.

Notes

The ganache must be fully cool before folding into the cream - even a little warmth will deflate the mousse and it won't pipe cleanly.