Coffee mousse in a chocolate cup is a fun, completely edible dessert that’s perfect for the end of a meal. It’s light, fluffy, and full of flavor. For this coffee mousse, I used a flavored coffee for added flavor.
If you’re looking for a unique yet delicious dessert, these coffee mousse cups are that dessert. It’s completely edible and can be garnished simply with whipped cream or add sprinkles, chopped nuts, or anything that will complement the coffee flavor.
While you could use plain black coffee, using a flavored coffee, like the Door County Raspberry Almond, takes this dessert to the next level.
If you’ve been making the ever-popular hot chocolate bombs, you probably already have the molds for the chocolate cups. I’ve made a couple of hot chocolate bombs, Valentine’s Day and St. Patrick’s Day ones and now I’m looking for new ideas for the molds.
Putting a coffee mousse in a chocolate cup is a fun idea and makes for a delicious dessert.
Tips for making a chocolate cup:
- Make sure your chocolate is properly melted and very smooth. No lumps and if it seizes, start over.
- Make the shell thick. I did two coats and probably could have done more.
- The thicker the shell, the sturdier the cup. One of mine cracked once I put the mousse in it.
- Chill the chocolate thoroughly so it sets between coats.
My easy delicious chocolate mousse would also be delicious in a chocolate cup. Maybe even try a white chocolate cup.
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We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Coffee Mousse in a Chocolate Cup
- 10 to 12 large marshmallows
- 1/2 cup brewed coffee I used Door County Coffee Raspberry Almond
- 1/2 cup heavy whipping cream whipped
For the Chocolate Cups
- 1 1/2 cups milk chocolate chips
- 1 teaspoon shortening like Crisco
- Garnish: Whipped cream sprinkles, chocolate shavings
- Make the chocolate cups: In the top of a double boiler combine the chocolate chips and vegetable shortening.
- Once the chocolate is melted coat the molds generously. Chill until set and coat again. Chill until ready to serve.
- Make the coffee mousse: In a heavy saucepan, combine marshmallows and coffee; cook and stir over low heat until melted. Remove from the heat and cool to room temperature.
- Gently fold in whipped cream until well combined. Chill until ready to serve, at least 2 hours.
- When ready to serve, gently remove the chocolate cups and place on plates. Spoon coffee mousse into cups but don’t overfill them.
- Garnish as desired.