Easter Chocolate Mousse Cups
There’s something about a silky smooth chocolate mousse that just feels a little bit fancy — but secretly it’s one of the easiest desserts you can make. If you’re looking for the ultimate Easter chocolate dessert, these Easter Chocolate Mousse Cups are exactly what you need.
These Easter Chocolate Mousse Cups are my go-to. This rich, velvety smooth chocolate mousse is made with simple ingredients and is the perfect make-ahead no bake dessert for Easter entertaining. Whether you’re hosting Easter lunch, brunch or a family gathering, this easy chocolate mousse recipe is guaranteed to impress.
What I love most about this recipe is how beautifully it sets in individual glasses — making it feel extra special without any extra effort.
They’re rich and indulgent but light enough to enjoy after a big meal. Spoon them into little glasses, top with whipped cream and sprinkle over chopped Easter eggs and suddenly you’ve got a show-stopping dessert that looks like you spent hours in the kitchen (when really, you didn’t 😉). Best of all? You can make it the day before, freeing up precious time on Easter Sunday to enjoy with your loved ones.
Easter Chocolate Mousse Cups
These Easter Chocolate Mousse Cups are smooth, velvety and perfect for entertaining. A simple make-ahead no bake chocolate dessert topped with Chantilly cream and Easter eggs.
Ingredients
- 230g dark or milk chocolate melts
- 125ml thickened cream
- 1 teaspoon vanilla extract
- Pinch salt
- 2 large eggs
- ¼ cup brown sugar
- 300ml thickened cream (for whipping)
- 300ml thickened cream
- ¼ cup icing sugar mixture
- 1 teaspoon vanilla extract
- Roughly chopped Easter eggs
Instructions
- Place chocolate melts in a heatproof bowl. Heat 125ml cream and vanilla in a microwave-safe jug for 1 minute until hot (not boiling). Pour over chocolate. Stand for 5-10 minutes, then add salt and stir until smooth. Cool to room temperature.
- In a large bowl, beat eggs and brown sugar with electric beaters on high speed for 4-5 minutes until pale, thick and fluffy.
- In a separate bowl, whip 300ml cream until stiff peaks form.
- Gently fold one-third of the cooled chocolate mixture into the egg mixture. Repeat until fully combined.
- Fold one-third of the whipped cream into the chocolate mixture. Repeat gently until smooth and fully incorporated.
- Spoon into serving glasses or one large serving bowl. Refrigerate for at least 2 hours or overnight.
- Place cream, icing sugar and vanilla in a chilled bowl.
- Whisk until stiff peaks form.
- Top chilled mousse with Chantilly cream and chopped Easter eggs just before serving.
Notes
Top Tips:
- Cool the chocolate: Make sure the chocolate mixture is fully cooled before folding into eggs to prevent scrambling.
- Fold gently: Use a spatula and fold carefully to keep the mousse light and airy.
- Make ahead: Prepare the mousse the day before Easter for stress-free entertaining.
- Use quality chocolate: The better the chocolate, the richer the flavour.
- Individual glasses: Serving in small glasses makes this dessert look extra special with minimal effort.
Nutrition Facts
Calories
1036Fat
88 gSat. Fat
54 gCarbs
61 gFiber
3 gNet carbs
58 gSugar
56 gProtein
11 gSodium
108 mgCholesterol
299 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
