These Christmas Chocolate Mousse Cups are creamy, chocolatey, and feel super fancy—without being hard to make.
They’re perfect for a holiday dinner or when you just want to impress a little (but still keep it simple).
We’re talking rich chocolate mousse layered into cute little cups and topped with whipped cream and festive sprinkles.
You can make them ahead of time, chill ‘em, and serve when you’re ready.
I love this recipe because it’s always a crowd-pleaser and honestly, it just looks beautiful on the table.
Why I Love This Recipe
I first made these mousse cups one Christmas Eve when I wanted something a little fancy but not stressful. I was tired, short on time, and had a house full of guests. These mousse cups saved the day. Everyone thought I had bought them from a bakery!
- They only take about 20 minutes of active time
- You can make them ahead and chill overnight
- They look elegant but are super easy
- No baking needed
- You only need a few ingredients
What You’ll Need
- 1 ½ cups semi-sweet chocolate chips
- 3 tablespoons unsalted butter
- 3 large eggs, separated
- ¼ cup granulated sugar
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- Whipped cream (for topping)
- Holiday sprinkles (for topping)
- Mint leaves (optional, for garnish)
- Chocolate shavings or small chocolate pieces (optional, for garnish)
Pro Tips
- Make sure your eggs are at room temp before separating—cold eggs don’t whip well
- Use good-quality chocolate—it makes a difference in taste
- Chill the bowls and beaters before whipping cream for best results
- Gently fold your ingredients to keep the mousse fluffy
- Let the mousse chill for at least 2 hours to set properly
Tools Required
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Small saucepan
- Dessert cups or small bowls
- Measuring cups and spoons
Substitutions and Variations
- Use dark chocolate instead of semi-sweet for a richer taste
- Swap whipped cream for dairy-free coconut whip
- Add a teaspoon of espresso powder to enhance the chocolate flavor
- Use peppermint extract instead of vanilla for a holiday twist
Make Ahead Tips
You can make the mousse up to 2 days in advance. Just cover each cup with plastic wrap and keep in the fridge. Add toppings right before serving so the whipped cream stays fluffy.
Step-by-Step Instructions
Step 1: Melt the chocolate and butter
In a small saucepan over low heat, melt 1 ½ cups semi-sweet chocolate chips and 3 tablespoons unsalted butter, stirring until smooth.
Step 2: Beat egg yolks with sugar
In a bowl, whisk together 3 egg yolks and ¼ cup granulated sugar until the mixture is pale and thick.
Step 3: Add melted chocolate to egg yolks
Slowly pour the melted chocolate mixture into the egg yolk mixture, stirring constantly until fully combined.
Step 4: Beat egg whites to stiff peaks
In a clean bowl, beat 3 egg whites with a hand mixer until stiff peaks form.
Step 5: Fold egg whites into chocolate mixture
Gently fold the stiff egg whites into the chocolate mixture using a rubber spatula. Do this in three parts to keep the mousse light.
Step 6: Whip the cream
In a cold bowl, beat 1 cup heavy cream and ½ teaspoon vanilla extract until soft peaks form.
Step 7: Fold whipped cream into mousse
Gently fold the whipped cream into the chocolate mixture until fully blended.
Step 8: Spoon into cups and chill
Spoon the finished mousse into small dessert cups or bowls and refrigerate for at least 2 hours until set.
Step 9: Add toppings and serve
Top each mousse cup with whipped cream, holiday sprinkles, a mint leaf, and optional chocolate shavings right before serving.
Leftovers and Storage
Store mousse cups in the fridge, covered with plastic wrap, for up to 3 days. Don’t freeze—it messes with the texture. Add toppings fresh each time you serve.
Makes
6 servings
Total Time
20 minutes active + 2 hours chill time
Macros (per serving, estimated)
- Calories: 360
- Protein: 6g
- Carbs: 22g
- Fat: 29g
- Sugar: 18g
- Fiber: 3g
Why This Recipe Works (Quick Science)
- Melting chocolate with butter keeps it smooth and shiny
- Folding in egg whites adds air, making it light and fluffy
- Whipping cream separately helps mousse stay stable
- Layering ingredients in steps keeps the texture just right
Common Mistakes
- Overmixing the mousse—this deflates it
- Adding warm chocolate to eggs too fast—it can scramble them
- Not whipping the cream enough—you want soft peaks, not runny
- Using cold eggs—they won’t whip properly
What to Serve With
- Christmas cookies on the side
- A hot peppermint mocha or cappuccino
- Berries or sliced oranges for something fresh
- A light cheese plate if serving after dinner
FAQ
Can I make this without raw eggs?
Yes! Use pasteurized eggs or try a whipped cream and chocolate-only version if you prefer.
Can I make it dairy-free?
Use coconut cream and dairy-free chocolate. It works great!
What kind of chocolate is best?
Good-quality semi-sweet chocolate chips or a chopped bar works best.
How long does it need to chill?
At least 2 hours, but overnight is even better for firm texture.
Can I double the recipe?
Yes, it doubles well—just make sure you have enough bowls for all the mixing.
