This Chocolate Mousse in Chocolate Cups is a deliciously decadent, fun dessert for kids and adults alike. It’s rich and intensely chocolatey!
If you want an easy recipe that’s perfect for summer parties, you’ve come to the right place. This simple dessert comes together quickly, looks impressive, and tastes indulgent—ideal for entertaining when you want to spend time with guests instead of being stuck in the kitchen.
I’ve made this recipe so many times it’s become a favorite at the beach house. Full disclosure: it’s not a classic French-style chocolate mousse, but it delivers the same creamy, chocolatey experience with far less effort. It’s a reliable, crowd-pleasing treat that you can prepare the night before so you can relax on party day. Every time I serve it people rave about it—simple, fast, and delicious.
To dress it up, I make chocolate cups to hold the mousse. They’re surprisingly simple: melt chocolate wafers (I like Ghirardelli dark melting wafers), paint the inside of silicone or paper cupcake liners with melted chocolate, chill until firm, then peel off the liners. Fill the chocolate shells with the mousse and garnish however you like—nonpareils, sprinkles, chocolate shavings, raspberries, or chocolate-covered espresso beans all work beautifully. Your guests will think you spent hours on them, while you actually spent only minutes.
Chocolate Mousse in Chocolate Cups
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Ingredients
- Chocolate Mousse:
- 1 3.4 oz. box instant Jell-O chocolate pudding mix
- 1 1/2 cups cold whole milk
- 1 8 oz. container Cool Whip
- Chocolate Cups:
- 1 12 oz. bag Ghirardelli dark melting wafers or 2 cups semi-sweet chocolate chips
Instructions
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For the mousse: In a large bowl whisk together the instant pudding mix and cold milk. Let it stand 5 minutes to thicken.
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Fold in the Cool Whip until the mixture is smooth. Spoon or pipe the mousse into the prepared chocolate cups. Cover and refrigerate until ready to serve. Just before serving, top each cup with nonpareils, sprinkles, chocolate shavings, chocolate-covered espresso beans, or fresh raspberries, if desired.
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For the chocolate cups: Place the chocolate in a microwave-safe bowl and melt at 50% power in 30-second intervals, stirring after each interval, until smooth. Spoon about 2 tablespoons of melted chocolate into each silicone or paper cupcake liner and use a small brush to coat the inside evenly. Chill the coated cups on a baking sheet in the refrigerator for about 15 minutes. Remove and carefully peel away the liner to reveal the chocolate cups. Fill with mousse and chill until serving.