Indulge your sweet tooth with a delightful twist on a classic French dessert: Chocolate Mousse Mini Cupcakes! These bite-sized treats are not only rich and creamy but also pack a punch of chocolatey goodness that will leave your guests clamoring for more. Perfect for parties, celebrations, or just a cozy night in, these mini cupcakes are sure to impress with their elegant presentation and irresistible flavor. Ready to elevate your baking game? Dive into our recipe and discover how easy it is to create these decadent delights that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 24 mini cupcakes
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a mini cupcake pan with mini cupcake liners.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and 1/4 cup of the heavy cream. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Set aside to cool slightly.
- In a medium mixing bowl, whisk the egg yolks, granulated sugar, vanilla extract, and salt together until the mixture is pale and slightly thickened.
- Once the chocolate mixture has cooled slightly, slowly fold it into the egg yolk mixture until well combined.
- In a separate clean bowl, whip the remaining 1/4 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no white streaks remain.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
- Once fully combined, spoon or pipe the mousse mixture into the prepared mini cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for approximately 12-15 minutes, or until the tops are set but still soft. Remove from the oven and allow to cool in the pan for about 10 minutes.
- Carefully remove the mini cupcakes from the pan and transfer them to a wire rack to cool completely.
- Once cooled, you can optionally top the mini cupcakes with additional whipped cream or chocolate shavings before serving.
- Enjoy your delicious chocolate mousse mini cupcakes!
Tips
- Quality Ingredients Matter: Use high-quality semi-sweet chocolate chips for a richer flavor. The better the chocolate, the better your cupcakes will taste!
- Don't Rush the Melting: When melting the chocolate, do it in short intervals and stir well. This prevents the chocolate from burning and ensures a smooth consistency.
- Room Temperature Eggs: For the best results, use room temperature eggs. They whip up better and help create a lighter texture in your mousse.
- Folding Technique: Be gentle when folding in the whipped cream and egg whites. This technique is key to maintaining the airy texture of the mousse.
- Fill the Liners Wisely: Fill the mini cupcake liners about 2/3 full to allow room for rising while baking. This will help achieve the perfect dome shape.
- Cooling Time: Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack. This helps them hold their shape and prevents sticking.
- Garnish for Extra Flair: Consider topping your mini cupcakes with a dollop of whipped cream or a sprinkle of chocolate shavings for a professional touch that enhances presentation.
- Storage: If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to three days. Enjoy them chilled for a refreshing treat!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 9g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 30mg
