Rudolph Chocolate Mousse Dessert Cups

Rudolph Christmas Chocolate Mousse Dessert Cups

Spread some holiday cheer with these adorable and delicious Mini Rudolph Chocolate Mousse Cups! The 2-ingredient chocolate mousse and whipped ganache are silky, luscious and delicious!

Prep Time 2

Chill Time 2

Total Time 4

Servings Mini Cups

Calories 556kcal

Author Fay Khoury

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