Mr. Food: Chocolate Mousse Cups

What You’ll Need

  • 2 cups semisweet chocolate chips
  • 1 tablespoon vegetable shortening
  • 8 small round balloons (see Note)
  • 2 cups semisweet chocolate chips
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon instant coffee granules
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

What to Do

  1. Line a baking sheet with wax paper. In a medium saucepan, over medium-low heat, melt chocolate and shortening 3 to 5 minutes, stirring constantly until chocolate melts and mixture is smooth. Let cool slightly.
  2. Meanwhile, inflate balloons to about the size of an orange; tie knots to seal. Dip and spoon chocolate over bottom third of balloon. The chocolate should look like a bowl. Allow excess chocolate to drip off bottom and place on baking sheet. Chill 25 minutes or until chocolate is firm.
  3. Carefully pop balloons and remove them from chocolate cups. Refrigerate until ready to fill.
  4. Place chocolate chips in a large bowl; set aside. In a small saucepan over high heat, bring water, sugar and coffee granules to a boil, stirring occasionally. Pour coffee mixture over chocolate chips and stir until chocolate is melted.
  5. Meanwhile in a large bowl, beat heavy cream and vanilla until stiff peaks form. Gently fold chocolate into the whipped cream until thoroughly blended. Spoon chocolate mousse evenly into chocolate cups and refrigerate four hours or until ready to serve.


  • To make this special dessert even more special, garnish with a chocolate dipped strawberry.
  • Anyone with an allergy or sensitivity to latex should NOT make or consume these dessert cups.