White Chocolate Mousse Cup
White Chocolate Mousse Cup

White chocolate mousse in a dark chocolate cup topped with chocolate curls. The perfect dessert that will be the talk of the town.

4 servings 0 min 20 min Easy


    For mousse:
  • 180g good-quality white chocolate, roughly chopped
  • 250g mascarpone cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 425g can blueberries in syrup, drained
  • For chocolate cups:
  • 12 ounces chopped chocolate
  • Candy cups, preferably the foil variety
  • Small, clean paint brush (optional)


  1. Temper your chocolate.Take a spoon and fill each cup to the brim with chocolate.
  2. Let the chocolate sit for a few minutes, just until it starts to set around the edges.
  3. Then grasp a candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your cup.
  4. Mousse:
  5. Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Allow to cool for 5 minutes.
  6. Fold mascarpone and vanilla through chocolate.
  7. Using piping bag fill each cup.
  8. Top with chocolate curls. Enjoy!

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