Teacup Chocolate Mousse

By Laura Gillis
August 4, 2014
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Teacup Chocolate Mousse

Author Notes: My friend Mary tried it and wrote, " It was magic. Dangerous magic. Every woman should know how to make your mousse. Thousands of horrid days simultaneously melting away with the taste of this mousse. A 5-minute investment. Serious stand-at- the-counter medicinal joy." I can't explain it better than that. This recipe is uncooked, very flexible, scalable, easily customized to anyone's taste and is a balm for my soul. Had some about an hour ago in larger quantity (3 x the recipe below) and it worked. Yes, I ate about half of it.Laura Gillis

Serves: 1+

  • 1 tablespoon granulated sugar
  • 1-1/2 tablespoons cocoa powder, Dutched or not
  • 3-4 tablespoons cold heavy whipping cream
  1. Put granulated sugar in a teacup first, then add cocoa powder. Mix thoroughly with a spoon to crush any powder lumps, or put through a seive.
  2. Stop stirring when whipping cream reaches desired stage of whipped cream (soft, medium or firm). The more whipping cream used, the less intense the chocolate flavor and the longer it will take to "whip."
  3. Serve in teacup and enjoy from the spoon.
  4. Can use more or less chocolate, sugar or whipping cream, as desired.

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