Christmas Chocolate Mousse Cups by @millsandbuns
2 servings
🍪
2.5
Biscuits
🍫
130 g
Dark chocolate
🥛
60 ml
Fresh cream
🍬
30 g
Icing sugar
🥛
100 ml
Whipping cream
🧀
50 g
Cream cheese
🥨
15 g
Mini pretzels
🍬
3 g
Candy eyes
🍫
1
M&m
Place
graham crackers
Place 2 to 3 graham crackers in a zip-top bag and crush them finely with a rolling pin.
Divide
- graham crackers
Divide the crushed graham crackers between 2 ramekins and press firmly into an even base with the back of a spoon.
- Place
dark chocolate
fresh cream
Place 130 g dark chocolate and 60 g fresh cream in a microwave-safe mixing bowl.
Microwave
- dark chocolate
- fresh cream
Microwave the chocolate and fresh cream in 20-second intervals, stirring between intervals, until smooth and melted.
Cool- dark chocolate
- fresh cream
Let the melted chocolate mixture cool for about 5 minutes until lukewarm.
Add- whipping cream
icing sugar
Add 100 g whipping cream and 30 g icing sugar to a clean mixing bowl.
Whip
- whipping cream
- icing sugar
Whip the cream and icing sugar with an electric mixer until stiff peaks form.
- Fold
- whipping cream
- dark chocolate
Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula.
- Fold
- whipping cream
cream cheese- dark chocolate
Fold in the remaining whipped cream and 50 g cream cheese until the mousse is smooth and airy.
Spoon- graham crackers
- dark chocolate
- fresh cream
Spoon the chocolate mousse evenly over the graham cracker bases in the 2 ramekins.
Decorate
mini pretzels
candy eyes- chocolate candy
Decorate each mousse cup with mini pretzels, candy eyes, and 1 chocolate candy.
- Refrigerate
Refrigerate the mousse cups for 60 to 120 minutes, until firm and set.
Christmas Chocolate Mousse Cups by @millsandbuns
2 servings
🍪
2.5
Biscuits
🍫
130 g
Dark chocolate
🥛
60 ml
Fresh cream
🍬
30 g
Icing sugar
🥛
100 ml
Whipping cream
🧀
50 g
Cream cheese
🥨
15 g
Mini pretzels
🍬
3 g
Candy eyes
🍫
1
M&m
Preparation Steps
Step 1/12
Place 2 to 3 graham crackers in a zip-top bag and crush them finely with a rolling pin.
Step 2/12
Divide the crushed graham crackers between 2 ramekins and press firmly into an even base with the back of a spoon.
Step 3/12
Place 130 g dark chocolate and 60 g fresh cream in a microwave-safe mixing bowl.
Step 4/12
Microwave the chocolate and fresh cream in 20-second intervals, stirring between intervals, until smooth and melted.
Step 5/12
Let the melted chocolate mixture cool for about 5 minutes until lukewarm.
Step 6/12
Add 100 g whipping cream and 30 g icing sugar to a clean mixing bowl.
Step 7/12
Whip the cream and icing sugar with an electric mixer until stiff peaks form.
Step 8/12
Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula.
Step 9/12
Fold in the remaining whipped cream and 50 g cream cheese until the mousse is smooth and airy.
Step 10/12
Spoon the chocolate mousse evenly over the graham cracker bases in the 2 ramekins.
Step 11/12
Decorate each mousse cup with mini pretzels, candy eyes, and 1 chocolate candy.
Step 12/12
Refrigerate the mousse cups for 60 to 120 minutes, until firm and set.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
705 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Overall
10 minutes
Difficulty
Level
Easy (1/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@millsandbuns
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos