Mint Chocolate Mousse Party Cups

Mint Chocolate Mousse Party Cups

3.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 282.4
  • Total Fat: 22.1 g
  • Cholesterol: 112.8 mg
  • Sodium: 115.8 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.0 g

View full nutritional breakdown of Mint Chocolate Mousse Party Cups calories by ingredient

View the original recipe for Chocolate Mousse


This is a decadent treat that's easy to make! Serve in martini glasses for a festive feel.
This is a decadent treat that's easy to make! Serve in martini glasses for a festive feel.

Number of Servings: 8


    4 egg yolks
    1/2 cup superfine sugar
    2 T Kahlua (or peppermint schnapps)
    6 oz bittersweet chocolate, cut in small chunks
    3 tbs strong coffee or espresso
    1 stick butter, cut in small chunks
    4 egg whites
    8 peppermint candies


Have a bain marie and a bowl of ice water ready.
Spoon the mousse into a piping bag (without a tip) and swirl it into the glasses for a fun presentation.


Beat the egg whites in a copper bowl until stiff and set aside.
Beat sugar and egg yolks until thickened and will form a ribbon. Beat in the Kahlua. Stir over a bain marie (water bath) for 3-4 minutes until thickened. Place bowl over a pan of ice water and beat another 3-4 minutes until thickened to the consistency of mayonnaise.
Melt chocolate and coffee/espresso over bain marie. Drop in butter a piece at a time until incorporated. Mix into egg yolk mixture. Fold in egg whites.
Spoon into martini glasses and chill a couple of hours until set.
Before serving, crush the peppermint candies and garnish the mousse.
Serving Size: Makes 8 servings

TAGS:  Desserts |

Member Ratings For This Recipe

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    Great - 5/18/21

  • no profile photo

    delicious - 12/6/20

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    This looks so good. I will make it for a special treat. - 12/5/20

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    WOW! Delicious but it will be a very special treat for me because of ht ecalories. - 11/26/20

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    Simply delicious!!!! - 11/26/20