Decadent Dessert Chocolate Grazing Cups (Printable View)
Elegant chocolate cups filled with rich mousse, topped with fresh berries and crunchy garnishes for a luxurious sweet treat.
# What You Need:
→ Chocolate Cups
01 - 7 oz dark chocolate (at least 60% cocoa), chopped
→ Chocolate Mousse
02 - 3/4 cup heavy cream
03 - 3.5 oz dark chocolate, chopped
04 - 2 tbsp powdered sugar
05 - 1 tsp vanilla extract
→ Toppings
06 - 1 cup fresh mixed berries (raspberries, strawberries, blueberries)
07 - 2 tbsp chopped nuts (hazelnuts, almonds, or pistachios)
08 - 2 tbsp mini marshmallows
09 - 2 tbsp chocolate curls or shavings
10 - 1 tbsp edible gold leaf or pearls (optional)
# How To Make It:
01 - Melt 7 oz chopped dark chocolate in a microwave-safe bowl or over a double boiler until smooth. Using a pastry brush or spoon, coat the insides of 6 silicone or paper cupcake liners with melted chocolate, creating an even layer. Place the liners on a tray and chill in the refrigerator for 20 minutes, or until set. Once firm, carefully peel off the liners, leaving you with chocolate cups.
02 - In a microwave or double boiler, gently melt 3.5 oz dark chocolate and let it cool slightly. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold a spoonful of whipped cream into the melted chocolate to lighten, then gently fold the chocolate mixture into the remaining whipped cream until fully combined and smooth.
03 - Pipe or spoon chocolate mousse into each chocolate cup, filling about two-thirds full. Garnish with fresh berries, chopped nuts, mini marshmallows, chocolate curls, and edible gold decorations as desired.
04 - Chill the assembled cups in the refrigerator for at least 20 minutes before serving.
# Expert Advice:
01 -
- Interactive dessert experience that gets everyone talking
- Make ahead friendly so you can enjoy your party
02 -
- Humidity is chocolate's enemy—work quickly on dry days
- The chocolate cups can be made 2 days ahead and stored in an airtight container
03 -
- Place your cupcake liners on a baking sheet before filling to make transferring to the fridge mess free
- If your chocolate seizes while melting, whisk in a teaspoon of vegetable oil to smooth it out