These Rudolph Chocolate Mousse Dessert Cups are not only delicious but also adorable and perfect for your festive celebrations. What's more, involving the kids in the fun is a fantastic idea! Imagine the smiles on their faces as they take on the role of holiday decorators, each creating their own Rudolph mousse cup masterpiece.
Ingredients Used In Rudolph Chocolate Mousse Dessert Cups
This is the easiest Christmas dessert ever! You create the chocolate antlers with gold accents, make a chocolate mousse by combining chocolate ganache and whipped cream, and prepare a whipped ganache topping for decorating the dessert cups. The final result is a festive and delicious dessert with chocolate mousse, chocolate antlers, and a decadent whipped ganache topping.
Here's a breakdown of the ingredients and their uses in the recipe:
Gold Chocolate Antlers:
- Dark Chocolate or Milk: This is used to make the chocolate antlers. You melt the chocolate and then pipe it onto parchment paper to create the antler shapes. Once the chocolate antlers are dry, they are brushed with edible gold dust for a decorative effect.
- Edible Gold Dust: This is used to give the chocolate antlers a golden appearance. After piping and drying the chocolate antlers, you then brush them with this gold dust to make them look like gold antlers.
Chocolate Mousse:
- Dark Chocolate: This chocolate is melted and combined with heavy cream to create a chocolate ganache. It forms the base flavour of the chocolate mousse.
- Heavy Cream (first portion): This cream is mixed with the dark chocolate to create the chocolate ganache. It provides richness and creaminess to the mousse.
- Heavy Cream (second portion): This additional heavy cream is mixed with the cooled chocolate ganache to create the chocolate mousse. It adds a light and airy texture to the mousse.
Whipped Ganache Topping:
- Heavy Cream: This cream is combined with dark chocolate to make a ganache. The ganache is then chilled to thicken before being whipped into a spreadable consistency.
- Dark Chocolate: This chocolate is combined with heavy cream to create the ganache. It adds flavour and richness to the ganache. Use a high quality chocolate what you enjoy eating.
Rudolph Deco For Mini Cups
I used a Sharpie and self adhesive balls and circles to give the cups the Rudolph vibe. I stayed away from using a hot glue gun because I was worried it may melt a hole in the cup!
How To Make Mini Rudolph Chocolate Mousse Dessert Cups
- Gold Chocolate Antlers & Accents:
- Melt dark chocolate.
- Pipe chocolate into antler shapes on parchment paper.
- Let the antlers dry.
- Brush them with edible gold lustre dust.
- Set aside until needed.
- Chocolate Mousse:
- Combine dark chocolate and heavy cream.
- Microwave in increments stirring each time to check consistency until smooth and evenly melted.
- Let it cool to room temperature.
- Add the cream and cooled ganache to a large bowl and mic to stiff peaks. Be careful because of it's over-mixed, it will split!
- Spoon or pipe the mousse into mini dessert cups.
- Refrigerate for at least 1 hour to set.
- Whipped Ganache Topping:
- Combine 200g dark chocolate and 400g heavy cream, then microwave in 20 second increments stirring each time until smooth.
- Refrigerate to thicken, stirring every 10 minutes.
- Beat the ganache with a mixer or whisk for 30 seconds to incorporate a but of air which give a lighter texture.
- Decorate the mousse cups with piped swirls of the ganache. I like to use a 1M Piping Tip. I show this step in the video.
- Add the chocolate antlers and gold accents for decoration. The gold edible dust is totally optional. You can also leave them plain.
Fay's Top Tip
Use High-Quality Chocolate: The quality of the chocolate you use will significantly impact the flavor of your mousse. Opt for a high-quality dark chocolate for a richer, more decadent taste.
Draw Antler Templates: For a more uniform look, draw antler shapes on the back of the parchment paper before piping the chocolate. This ensures consistency and makes the decorating process easier.
Cool Ganache to the Right Consistency: When making the whipped ganache topping, keep an eye on the ganache's consistency. It should be thick enough to hold its shape when piped but not so firm that it's difficult to work with.
Gentle Handling of Antlers: The chocolate antlers are delicate, so handle them with care when placing them on the mousse cups. Use a small offset spatula or tweezers to avoid breakage.
Get Creative with Decorations: While gold pearls and antlers are classic, feel free to add your own touches. Red candies can be used for Rudolph's nose, and you can even add a dusting of powdered sugar for a snowy effect.
Serve Chilled: These mousse cups taste best when served cold. Keep them refrigerated until you're ready to serve to maintain the perfect texture and flavor.
Offer a Variety of Decorations: Set up a decorating station with various toppings like sprinkles, mini marshmallows, or candy eyes. This not only adds fun but also allows for creative expression, especially if you're involving kids.
Recipe Variations
Peppermint Twist : Add a few drops of peppermint extract to the mousse. Sprinkle crushed candy canes or peppermint candies on top.
Berry Delight: Fold in pureed raspberries or strawberries into the mousse. Top with fresh berries and a dusting of powdered sugar.
Nutty Crunch: Mix finely chopped nuts (hazelnuts, almonds) into the mousse. Garnish with toasted nuts on top of the whipped ganache.
Salted Caramel: Add a layer of salted caramel sauce at the bottom of each cup. Drizzle salted caramel sauce over the whipped ganache.
Spiced Chocolate: Incorporate a pinch of cinnamon, nutmeg, and cayenne pepper into the mousse. Add cinnamon to the whipped ganache for a spiced twist.
Coffee Lovers: Add a tablespoon of instant coffee or espresso powder to the mousse. Garnish with chocolate-covered espresso beans.
White Chocolate Variation: Substitute dark chocolate with white chocolate in the mousse. Decorate with white chocolate shavings or curls.
Dark and White Chocolate Combo: Layer dark chocolate mousse and white chocolate mousse for a layered dessert. Create a marbled effect by gently swirling the two mousses together.
More Festive Treats To Try
Frequently Asked Questions
Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter mousse. Just keep in mind that milk chocolate is sweeter and has a higher fat content, which can affect the texture slightly.
They can be prepared 2 days in advance. Assemble and decorate them with the antlers and pearls just before serving to keep the decorations fresh and intact.
If you don't have edible gold lustre dust, you can use any other edible glitter or skip the step. The dessert will still look beautiful and taste delicious without the gold sheen.
You can use any small serving dishes or glasses you have on hand. Shot glasses, small ramekins, or even small mason jars work well. Just adjust the portion sizes accordingly.
Rudolph Chocolate Mousse Dessert Cups
INGREDIENTS
Gold Chocolate Antlers
- ½ cup (3 oz) dark chocolate or milk
- 1 teaspoon edible gold dust
Chocolate Mousse
- 200 g (1 ⅐ cups) dark chocolate
- 100 ml (3/7 cups) heavy cream
- 600 ml (2 ½ cups) heavy cream
Whipped Ganache Topping
- 400 g (1 ⅔ cups) heavy cream
- 200 g (7 oz) dark chocolate
INSTRUCTIONS
Gold Chocolate Antlers & Accents
- Melt chocolate. You can use a double boiler or melt it in the microwave in short bursts, stirring in between to ensure it melts evenly.
- Once the chocolate is melted and smooth, transfer it to a piping bag and cut a very small piece off the tip. On a sheet of parchment paper, pipe the shape of reindeer antlers. You can draw antler shapes on the back of the parchment paper as a guide or freehand them.
- Let the piped chocolate antlers dry completely.
- Once the antlers are dry and firm, gently brush them with edible gold lustre dust. Use a small, soft brush for this to ensure even coverage and avoid breaking the delicate chocolate antlers. Set aside until needed.
- If you don't have edible gold pearls, place a small amount of edible gold dust into a cup along with the edible pearls then swirl the cup to evenly coat the pearls. Set aside until needed.
Chocolate Mousse
- In a microwave-safe bowl, combine 250g dark chocolate with 100ml heavy cream.
- Microwave the mixture for 20 seconds, then remove and stir. Repeat this process, microwaving in 20-second intervals and stirring in between, until the mixture is smooth and the chocolate is completely melted.
- Set aside to cool to room temperature.
- In a large bowl, combine 600ml of heavy cream with the room-temperature chocolate ganache.
- Whip the mixture together until stiff peaks form. Be very careful not to over-whip, as it can cause the mixture to split and become grainy.
- Carefully spoon or pipe the mousse into 12 mini dessert cups, dividing it evenly.
- Refrigerate the dessert cups for at least 1 hour to allow the mousse to set.
Whipped Ganache Topping
- Add both the heavy cream and dark chocolate to a microwave-safe bowl.
- Microwave the mixture for 20 seconds, then remove and stir. Repeat this process, microwaving in 20-second intervals and stirring in between, until the mixture is smooth and the chocolate is completely melted.
- Once the ganache is smooth, place it in the refrigerator. Allow it to thicken by leaving it to cool. Stir the mixture every 10 minutes to ensure even cooling and to prevent a skin from forming on the top.
- After the ganache has thickened (it should have a spreadable consistency), take it out of the refrigerator. Using a hand mixer or a whisk, beat the ganache for about 30 seconds. This will lighten the texture by incorporating some air into it.
- Using a 1M Piping Tip, decorate the mousse cups with piped swirls. This process can be seen in the video.
- Decorate the mousse cups with the antlers and pearls.
NUTRITION
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Mic says
Stunning Rudolph!!!
Fay says
Thank you! Isn't he just the cutest!