Recipe

There’s something irresistible about Chocolate Mousse Cups — airy, velvety chocolate clouds nestled in crisp little cups, crowned with whipped cream and a dusting of cocoa. They look fancy, taste like pure indulgence, yet come together with almost no effort. The perfect make-ahead treat for date night, dinner parties, or whenever you need a “wow” moment without the stress.

A quick crank of the Geedel Rotary Cheese Grater gives you feather-light chocolate shavings for garnish in seconds — no mess, no scraped knuckles, just pure elegance.

🥄Ingredients (makes 6 small cups)

For the mousse:

7 oz (200 g) good-quality dark chocolate (70 % recommended)

3 large eggs, separated

¼ cup (50 g) granulated sugar

1 cup (240 ml) cold heavy cream

1 tsp vanilla extract

Pinch of salt

For the cups & topping:

12–15 chocolate wafer cookies or digestive biscuits

2 tbsp melted butter

Whipped cream (for topping)

Cocoa powder or shaved dark chocolate (for dusting)

🍪Step-by-Step: Chocolate Mousse Cups

Make the chocolate wafer crust

Lock your crank cheese grater with its suction base. Insert the crushing blade and feed in the cookies—one smooth crank for fine, crumbly bits. Stir in melted butter. Press about 1–2 tablespoons into the bottom of small glasses, jars, or silicone molds. Chill while you prepare the mousse.

Melt the chocolate

Chop the chocolate roughly and melt gently over a double boiler or in 20-second microwave bursts, stirring until smooth. Let cool slightly.

Whip the egg whites

In a clean bowl, beat egg whites with a pinch of salt to soft peaks. Gradually add half the sugar and beat until glossy stiff peaks form.

Whip the cream

In another bowl, whip the cold cream with the remaining sugar and vanilla to soft peaks.

Fold everything together

Stir the egg yolks into the slightly cooled melted chocolate. Gently fold in one-third of the whipped cream to lighten, then carefully fold in the egg whites in two additions until no streaks remain. Keep it airy!

Assemble the cups

Spoon or pipe the mousse over the chilled crusts, leaving a little room at the top. Smooth the surface. Refrigerate at least 2 hours (or overnight for best texture).

Garnish & serve

Top with a dollop of whipped cream. For extra flair, secure your Geedel Rotary Cheese Grater with the crushing blade and feed in a bit of dark chocolate—one quick crank for delicate shavings. Dust over the tops with cocoa and chocolate shavings.

💡Tips & Twists

Boozy version – Add 1–2 tbsp coffee liqueur or Grand Marnier to the melted chocolate.

Vegan swap – Use aquafaba + vegan chocolate and coconut cream.

Extra crunch – Sprinkle Geedel-shaved white chocolate or toasted hazelnuts on top.

Kid-friendly – Skip the raw eggs and use a simple 2-ingredient mousse (chocolate + cream).

🍫Conclusion: Dessert That Steals the Show

These Chocolate Mousse Cups are proof that impressive desserts don’t need to be complicated. Silky, rich, and perfectly portioned — they disappear faster than you can say “seconds, please!”

And the best part? A few effortless cranks on your cheese shredder turn ordinary chocolate into those stunning shavings that make everyone think you spent hours in a fancy pâtisserie. One tool, one swoon-worthy finish.