Ingredients
Equipment
Method
- Begin by preparing the crunchy shell: In a mixing bowl, combine the crushed biscuits and melted butter, mixing until well combined. Spoon the mixture into silicone molds, pressing firmly to create a shell at the bottom and sides. Chill in the refrigerator for 30 minutes.
- While the shells set, melt the dark chocolate in a microwave-safe bowl, heating in 20-second intervals, stirring until smooth. Allow to cool slightly.
- In another bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- In a separate bowl, beat the egg yolks into the slightly cooled chocolate until well combined.
- Gently fold half of the egg whites into the chocolate mixture until fully incorporated. Then fold in the remaining egg whites, followed by the cocoa powder until no streaks remain.
- Carefully spoon the chocolate mousse mixture into each prepared biscuit shell, leveling the tops as you go.
- Chill the mousse cups in the refrigerator for at least 2 hours to allow them to set.
- Just before serving, sprinkle the toasted sesame seeds on top for added crunch and earthiness. Optionally, add dollops of whipped cream and garnish with mint leaves.
Nutrition
Notes
For a lighter version, consider swapping half of the heavy cream for Greek yogurt.
You can add a touch of espresso powder to enhance the chocolate flavor.
If you’d like to switch up the topping, try chopped nuts, or chocolate shavings for an elegant finish.
These chocolate mousse cups can be stored in the refrigerator for up to 3 days.
Enjoy your culinary exploration and make this decadent dessert your own!
You can add a touch of espresso powder to enhance the chocolate flavor.
If you’d like to switch up the topping, try chopped nuts, or chocolate shavings for an elegant finish.
These chocolate mousse cups can be stored in the refrigerator for up to 3 days.
Enjoy your culinary exploration and make this decadent dessert your own!