Homemade Chocolate Dessert Cups ~ Elegant and understated, these homemade chocolate cups pack a lot of appeal. They are small enough in size to outfit a holiday dessert, like your choice of mousse, for a one bite delight.
Homemade Chocolate Dessert Cups Filled with Mousse
This past week I had to bring dessert to a holiday gathering and short on time I quickly threw together what you see here. Luckily, I had some leftover pumpkin caramel mousse that I froze from this post. Before you go wrinkling your nose on me at the mention of frozen, let me say, mousse freezes quite well and can be kept up to 6-8 weeks without any compromise in taste and texture.The left over mousse was originally intended for some pumpkin cupcakes, but these homemade chocolate dessert cups beat it to the front of the line.
When I say easy—I’m talking melt some chocolate in the microwave, grab a small paint brush and a candy form and just start painting the chocolate on the walls of the form. Don’t worry about making beautiful smooth strokes, no one is going to see the inside.
There is no recipe for this post, just a quick holiday idea for some party “wow”.
A few notes:
- Click here for the Pumpkin Caramel Mousse recipe.
- You can melt your chocolate by microwave or by stove top. For this recipe I used the microwave.
- Since chocolate is very temperature sensitive, try to stay away from sticking a cold metal spoon into warmed chocolate if you use the microwave method as it can change the texture and temperature of the chocolate quickly. I use BPA free plastic forks for stirring melted chocolate.
- If you are melting chocolate chips, remember that they are made to keep their form during baking, so make sure to stir them during each 30 second interval to check for the correct melted texture.
- Make extra as there are bound to be a few broken chocolate dessert cups.
- The mold I used is from Bake it Pretty.
Directions for making homemade chocolate dessert cups:
- Stove top method: Place chocolate in a heat proof bowl above simmering water (not directly on top) and gently stir until the chocolate melts and becomes shiny.
- Microwave method: Place chocolate in a heat proof bowl in the microwave and melt in 30 second intervals. Stirring each time you open the microwave. Continue heating until chocolate is shiny.
- Place melted bowl of melted chocolate over warm water as you work.
- Paint inside of mold with the chocolate, making sure it that it is not too thin or the chocolate will more readily break when you tap it out. Transfer chocolate painted molds to the to the freezer for 10minutes. Chocolate is ready to be tapped out once it starts to pull away from the walls of the form.
- Fill forms as you prefer.
Lovely idea! Chocolate cups always look so classy!
What a clever idea- and it does look so incredibly elegant and perfect for the upcoming holiday season!
I need to get some cute molds so I can make those too.
These are so pretty filled with the mousse. Now I can make my own chocolate liquer cups. 😉
DARLING! And the perfect use for leftover frozen mousse. No nose wrinkling here 😉
Yet another great addition to the holiday dessert trays! Sounds wonderful. Thanks for sharing.
These look fantastic, for sure! Thanks for the tips.
There’s always an air of calmness when I come on here, love your elegance.
So pretty. My mind is racing with all the things I’d love to put into those little dessert cups.
Oh Naomi, these are simple yet so elegant. I would love to be invited to one of your parties! 😉
Beautiful idea! LOVE these
Where do you get the mould to make those?
I got the mold from BakeitPretty.com it is the bon-bon bundt chocolate form.
Absolutely beautiful – I had to chuckle because I just picked up some molds the other day and was thinking of doing some of these!!!
BTW, I served my savory version of your cheesecakes and my clients couldn’t stop talking about the presentation (well, they liked the taste too!!)
I so enjoy your blog!!!
You having a standing open invitation all the time!
I used to buy these and fill with tiramasu from Central Market. From now on, think I will make them myself now that you’ve made it seem so easy.
Those are cute! And it comes pretty easy to make. Gotta find some cute molds to start with. This is one pretty versatile recipe. Thanks for sharing and may you enjoy the season!
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Gorgeous, gorgeous!! Those make a beautiful gift!
Those are gorgeous! I wish I had freezer room – the week before Christmas is a baking frenzy for me. I can’t do any thing in advance.
Yum! These look so yummy…I’ll be attempting this next weekend!
I think I could handle chocolate dessert cups if they’re filled with pumpkin caramel mousse!
~ingrid
When ever i get out my chicolate out of the friezer its melts in my hand am i missing something??