Description

These mini chocolate mousse cups feature layers of crunchy cookie base, silky chocolate mousse, and fluffy whipped cream, making them an easy, elegant party dessert. Perfect for celebrations, they’re quick to assemble, customizable, and always a crowd-pleaser.

Ingredients

Scale

1 cup (about 10) chocolate sandwich cookies, crushed (Oreos or similar)
2 tablespoons unsalted butter, melted
4 ounces semi-sweet chocolate, chopped
1 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (optional)
Pinch of salt
1/2 cup heavy cream, cold (for topping)
1 tablespoon powdered sugar (for topping)
1/4 teaspoon vanilla extract (for topping)
Chocolate shavings or curls (optional garnish)
Fresh berries (optional garnish)
Mini chocolate chips (optional garnish)
Crushed nuts (optional garnish)

Instructions

Crush chocolate sandwich cookies in a food processor or zip-top bag with a rolling pin. Mix with melted butter until combined and resembles wet sand.
Spoon about 1 tablespoon of cookie mixture into each mini cup and press down gently to form a base. Set aside.
Melt chopped chocolate in a microwave-safe bowl in 20-second bursts, stirring after each, until smooth. Let cool slightly for about 5 minutes.
In a chilled mixing bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form (about 2-3 minutes).
Gently fold cooled melted chocolate into whipped cream using a spatula. Add a pinch of salt and fold until fully combined and smooth.
Transfer mousse to a piping bag or zip-top bag. Pipe or spoon mousse over cookie bases in each cup, filling about 2/3 full. Smooth tops if needed.
In a small bowl, whip 1/2 cup cold heavy cream with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract until soft peaks form (about 1-2 minutes). Pipe or spoon on top of each mousse cup.
Refrigerate cups for at least 1 hour to set.
Just before serving, garnish with chocolate shavings, fresh berries, mini chocolate chips, or crushed nuts as desired.

Notes

For gluten-free, use gluten-free sandwich cookies. For dairy-free/vegan, substitute coconut cream and dairy-free chocolate. Chill cream and mixing bowl for best results. Mousse cups can be made up to 3 days ahead and stored covered in the fridge. Garnish just before serving for best appearance. If mousse turns grainy, gently rewarm chocolate and whisk again.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 mini cup (about 1/4 cup)
Calories: 180
Sugar: 12
Sodium: 90
Fat: 12
Saturated Fat: 7
Carbohydrates: 18
Fiber: 1
Protein: 2

Keywords: chocolate mousse cups, party dessert, easy mousse, mini desserts, layered mousse, no bake dessert, chocolate party cups, mousse recipe, kid friendly dessert, gluten free option