These Mini Chocolate Mousse Cakes are perfect for any sweet tooth craving. With just three main ingredients, you can create a delicious and elegant dessert. These cakes are rich, creamy, and incredibly easy to make. Perfect for any time you want a quick yet decadent treat. Follow this simple recipe and enjoy these delicious mini chocolate mousse cakes that will leave everyone wanting more.

What Exactly Is Chocolate Mousse?
Chocolate mousse is a rich, airy dessert made primarily from chocolate and whipped cream or egg whites or a mixture of whole eggs or egg yolks with sugar. The name "mousse" is French for "foam," which reflects the light and fluffy texture of the dessert.
To make chocolate mousse, you typically melt chocolate and then fold it into whipped cream or beaten egg whites. The mixture is then chilled until it sets, resulting in a smooth, creamy texture. Some recipes may also include sugar, vanilla extract, or coffee for added flavor. Chocolate mousse can be served on its own or used as a filling in cakes, pastries, and other desserts.

There is also a simpler version that I like to make, which is essentially a whipped chocolate ganache made only from chocolate and cream. This version is perfect for people with egg allergies since it doesn't use eggs. You can enjoy it by itself or use it to fill cakes and other desserts.

Ingredients In Mini Chocolate Mousse Cakes
Mousse:
- 200g Dark Chocolate (A) / 7 oz: This is the main flavor component. Use a high-quality dark chocolate that you enjoy eating.
- 200g Hot Heavy Cream (A) / 7 oz: This helps melt the chocolate and creates a smooth mixture.
- 250g Cold Heavy Cream (B) / 9 oz: The cold cream is slowly stirred into the warm ganache to cool it down faster before chilling in the refrigerator.
- 8 Chocolate Cookies: These are used as the base for each mini mousse cake, adding a crunchy texture.
Chocolate Decorations:
- 90g Melted Chocolate (B) / 3 oz: Used to create decorative toppers for the cakes. Choose a good-quality chocolate that complements the mousse.
Ganache Truffle Kisses:
- 100g Dark Chocolate (C) / 3.5 oz: Used to make the ganache truffle kisses for topping the cakes. Use a rich dark chocolate for the best flavor.
- 75g Heavy Cream (C) / 2.6 oz: Combined with the chocolate to make a smooth, thick ganache that can be piped onto the cakes.

How To Make Mini Chocolate Mousse Cakes
Mousse:
Prepare Chocolate (A): Finely chop 200g (7 oz) dark chocolate. This helps it melt faster and more evenly.

Melt Chocolate: Place the chopped chocolate in a heat-proof bowl. Pour 200g (7 oz) hot heavy cream over the chocolate. Let it sit for one minute, then stir until the mixture is smooth and fully melted.

Incorporate Cold Cream: Slowly stir 250g (9 oz) cold heavy cream into the warm ganache. This helps to bring the temperature down faster before chilling.

Chill Mixture: Cover the surface of the ganache with cling wrap to prevent a skin from forming, then refrigerate for at least 6 hours or overnight until fully chilled.

Chocolate Decorations:
Prepare Tray: Line a baking tray with parchment paper.
Pipe Chocolate: Place 90g (3 oz) melted chocolate into a piping bag. Pipe the chocolate diagonally across the tray in a tight zig-zag motion, then pipe in the opposite diagonal direction.

Cut Toppers: Let the chocolate dry completely. Use a metal cookie cutter, heated in hot water, to cut out circle toppers. With the chocolate that remains on the tray after cutting out all the toppers, finely chop it to use as a garnish around the base of the mini mousse cakes.


Assembly:
Prepare Mousse: Remove the mousse from the refrigerator. Beat with an electric mixer to stiff peaks, being careful not to overmix.

Fill Molds: Spoon the mousse into a silicone muffin tray, filling each cavity halfway. Press the mousse into the cavities and up the sides. Add the remaining mousse, pressing down firmly.

Add Cookies: Place a chocolate cookie on top of each mousse-filled cavity and press down. Use and angled spatula to level off and clean the mould.
Freeze: Freeze overnight.

Ganache Truffle Kisses:
Make Ganache: Combine 100g (3.5 oz) dark chocolate and 75g (2.6 oz) heavy cream in a microwave-safe jug. Microwave in 20-second intervals, stirring until smooth.
Chill Ganache: Refrigerate until thickened to a piping consistency.

Garnish and Decorate:
Prepare Cakes: Remove mousse cakes from the freezer and gently remove from the molds. Place on mini cake boards, then on serving plates. Thaw in the refrigerator.

Garnish: Use the reserved chopped chocolate to garnish around the base of the mini mousse cakes.

Pipe Ganache: Place the thickened ganache in a piping bag with a piping tip. Pipe a ganache kiss onto each cake.
Top with Decorations: Top each cake with a chocolate decoration.

Refrigerate Until Serving: Keep the cakes in the refrigerator until they are fully thawed and ready to serve.

Tip For Success
- Use Good Chocolate: Choose a high-quality chocolate you enjoy eating for the best flavor.
- Chop Chocolate Finely: This helps it melt quickly and evenly.
- Don't Overmix: When beating the mousse, stop as soon as you get stiff peaks. Overmixing can ruin the texture.
- Work Quickly with Ganache: Pipe the ganache while it's still thick but workable to get the best results.
- Plan Ahead: Allow enough time for chilling and freezing at each stage. This helps set the mousse and ganache properly.
- Extra Decorations: Make a few extra chocolate decorations in case any break.
- Stay Cool: Keep the mousse cakes in the refrigerator until ready to serve so they stay firm and delicious.
Serving Suggestions
- Fresh Berries: Serve the mini chocolate mousse cakes with a side of fresh berries like raspberries, strawberries, or blueberries for a burst of freshness and color.
- Whipped Cream: Add a dollop of whipped cream on top or beside the mousse cakes for extra creaminess.
- Mint Leaves: Garnish with a few fresh mint leaves for a pop of color and a hint of minty flavor.
- Drizzle of Sauce: Drizzle some raspberry or caramel sauce over the mousse cakes for added sweetness and presentation.
- Edible Flowers: Decorate with edible flowers for a beautiful and elegant touch.
- Coffee: Pair the mousse cakes with a cup of coffee or espresso to balance the rich chocolate flavor.
- Crushed Nuts: Sprinkle some crushed nuts, like pistachios or almonds, around the base for added crunch and flavor.
- Oreo Mousse Easter Eggs
- Mixed Berry Parfaits
- Caramel Chocolate Mousse (Eggless)
- Pumpkin Spice Mousse Dessert
Frequently Asked Questions
Yes, you can use milk chocolate, but the mousse will be sweeter and less rich. Adjust the sugar if needed.
Absolutely! These mousse cakes can be made a day or two in advance. Keep them refrigerated until ready to serve.
You can use a regular muffin tray lined with paper baking cups for easier removal.
Make sure the mousse is thoroughly chilled before beating and stop mixing as soon as you achieve stiff peaks to avoid overmixing.
Yes, you can use any type of cookie you like. Graham crackers, digestive biscuits, or even Oreo cookies work well.
Store any leftover mousse cakes in an airtight container in the refrigerator for up to three days.
3-Ingredient Mini Chocolate Mousse Cakes
INGREDIENTS
Chocolate Mousse
- 200 g (7 oz) dark chocolate (A)
- 200 g (7 oz) heavy cream (A) hot
- 250 g (8 ⅚ oz) heavy cream (B) cold
- 8 (8) chocolate cookies
Chocolate Decorations
- 90 g (3 ⅙ oz) chocolate (B) melted
Ganache Truffle Kisses
- 100 g (3 ½ oz) dark chocolate (C)
- 75 g (2 ⅔ oz) heavy cream (C)
INSTRUCTIONS
Chocolate Mousse
- Prepare Chocolate (A): Finely chop 200g (7 oz) dark chocolate.
- Melt Chocolate: Place chopped chocolate in a heat-proof bowl. Pour 200g (7 oz) hot heavy cream over the chocolate. Let sit for one minute, then stir until smooth.
- Incorporate Cold Cream: Slowly pour 250g (9 oz) cold heavy cream into the mixture while stirring until well combined.
- Chill: Cover the mixture with cling wrap so it touches the surface to prevent a skin from forming. Refrigerate for at least 6 hours or overnight until fully chilled.
Chocolate Decorations
- Prepare Tray: Line a baking tray with parchment paper.
- Pipe Chocolate: Place 90g (3 oz) melted chocolate into a piping bag. Pipe chocolate diagonally across the tray in a tight zig-zag motion, then pipe in the opposite diagonal direction.
- Cut Toppers: Let the chocolate dry completely. Use a metal cookie cutter, heated in hot water, to cut out circle toppers. Repeat until you have enough toppers for the 8 mini mousse cakes.
- Chop Remaining Chocolate: With the chocolate that remains on the tray after cutting out all the toppers, finely chop that chocolate so it can be used as a garnish around the base of the mini mousse cakes.
Assembly
- Prepare Mousse: Remove mousse from the refrigerator. Beat with an electric mixer to stiff peaks, being careful not to overmix.
- Fill Molds: Spoon mousse into a silicone muffin tray, filling each cavity halfway. Press mousse into the cavities and up the sides. Add remaining mousse, pressing down firmly.
- Add Cookies: Place a chocolate cookie on top of each mousse-filled cavity and press down. Smooth over the surface with an angled spatula.
- Freeze: Freeze overnight.
Ganache Truffle Kisses
- Make Ganache: Combine 100g (3.5 oz) dark chocolate and 75g (2.6 oz) heavy cream in a microwave-safe jug. Microwave in 20-second intervals, stirring until smooth.
- Chill Ganache: Refrigerate, stirring every 10 minutes until thickened to a piping consistency.
Garnish and Decorate
- Prepare Cakes: Remove mousse cakes from the freezer and gently remove from the molds. Place on mini cake boards, then on serving plates. Thaw in the refrigerator.
- Garnish: Use the reserved chopped chocolate to garnish around the base of the mini mousse cakes.
- Pipe Ganache: Place thickened ganache in a piping bag with a piping tip. Pipe a ganache kiss onto each cake.
- Top with Decorations: Top each cake with a chocolate decoration.
- Refrigerate and Serve: Return to the refrigerator to chill until completely thawed and ready to serve.
Helen says
Looks delicious and easy to make
Fay says
Hi Helen! They really are SO simple to make and are absolutely delicious!
Janie says
Can these be made in advance and frozen for a week or two?
Fay says
Hi Janie! Yes, they can definitely be made in advance! You can make them to the point where you have placed them in the moulds and put them in the freezer and at that point, you can keep the moulds in the freezer covered well in an airtight container for a month or so. You can take them out of the freezer and decorate/garnish two days before your event and keep them refrigerated in an airtight container.
Gloría Amparo García says
¡Estos postres son deliciosos y faciles de preparar, me encantan!
Muchas gracias por compartir sus conocimientos,
¡Un gran abrazo amigos!
Fay says
¡Estoy tan feliz de que te gusten! Gracias por tu apoyo, amigo.
Jenny Miller says
how many cups is 200 grams of chocolate. and what kind of chocolate do you use.
Thanks
Fay says
Hi Jenny. It's approximately 1 cup.
Drashti says
Hello!
Do you have links to the molds and mini cake holders you used?
Fay says
Hello! Yes. I have links. If you click on the "Shop" menu and then click an the first category labelled MINI CHEESECAEL ESSENTIALS you will find them 🙂