Oh my gosh, you HAVE to try these Strawberry Mousse Chocolate Cups! They’re my go-to Valentine’s Day treat, elegant enough to impress but so easy you’ll be done in under 30 minutes. Picture this: rich dark chocolate cups cradling the dreamiest, fluffiest strawberry mousse. The first time I made them, my husband thought I’d spent hours in the kitchen (shh, don’t tell him my secret!). What I love most is how the tart strawberries balance the sweet chocolate perfectly. Trust me, these little cups of joy will make anyone feel loved, whether it’s for your sweetheart, Galentine’s brunch, or just because you deserve something special!
Why You’ll Love These Strawberry Mousse Chocolate Cups
Let me count the ways these little beauties will steal your heart:
- Quick magic: Done in 25 minutes flat, perfect for last-minute Valentine surprises or sudden chocolate cravings
- Restaurant-worthy looks: That gorgeous pink mousse peeking out of glossy chocolate cups? Total showstopper
- Flavor fireworks: The bright strawberry tang dances perfectly with rich dark chocolate
- No fancy skills needed: If you can melt chocolate and whip cream, you’re golden
- Fun to customize: Top with fresh berries, sprinkles, or edible flowers for your own twist
Honestly? I make these year-round because they’re THAT good.
Strawberry Mousse Chocolate Cups
Ingredients
Equipment
Method
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Line a muffin tin with paper liners. Spoon melted chocolate into each liner, spreading it up the sides to form cups. Chill for 10 minutes.
- Blend strawberries and sugar until smooth. Fold in whipped cream gently.
- Pipe or spoon the strawberry mousse into the chocolate cups. Chill for at least 1 hour before serving.
Notes
Ingredients for Strawberry Mousse Chocolate Cups
Here’s what you’ll need to create these little bites of happiness, and yes, every ingredient matters! I’ve learned through (many) batches that quality here makes all the difference.
For the Chocolate Cups
- 1 cup dark chocolate chips, I’m partial to Ghirardelli 60% cacao, but use your favorite. Just promise me no cheap baking chips!
For the Strawberry Mousse
- 1 cup fresh strawberries, hulled, about 8 medium berries. Please, please use fresh, frozen will make your mousse weepy
- 1/4 cup sugar, adjust this based on your berries’ sweetness. Taste as you go!
- 1 cup heavy cream, whipped to soft peaks, cold cream whips best, so chill your bowl too
See? Simple ingredients, magical results. Now let’s make some chocolatey magic happen!
Equipment You’ll Need
Don’t worry, you won’t need fancy gadgets for these beauties! Here’s what works best:
- Muffin tin, standard 12-cup works perfectly
- Piping bag with star tip (for pretty swirls), or just use a spoon if you’re keeping it casual
That’s it! See? I told you this was easy. Now let’s get to the fun part, making those chocolate cups!
How to Make Strawberry Mousse Chocolate Cups
Okay, let’s dive into the fun part! I’ve made these dozens of times, and I’ve learned all the little tricks to get them perfect every time. Follow these steps, and you’ll have gorgeous, delicious cups ready to impress!
Step 1: Melt the Chocolate
First, grab your chocolate chips and pop them in a microwave-safe bowl. Here’s my golden rule: microwave in 30-second bursts, stirring well after each one. Chocolate is sneaky, it holds its shape even when mostly melted, so don’t trust your eyes! When it’s almost there but still has a few lumps, stop and just stir until smooth. Overheating makes chocolate seize (and nobody wants grainy cups). If it gets too thick? Add a tiny bit of vegetable oil to save it.
Step 2: Form the Chocolate Cups
Line your muffin tin with paper liners, the pretty foil ones make for easy peeling later. Now, spoon about 1 tablespoon melted chocolate into each cup. Here’s the trick: use the back of your spoon to spread it up the sides, creating a little chocolate bowl. Don’t stress about perfection, rustic is charming! Chill for 10 minutes until firm to the touch. This quick set helps the cups hold their shape when you add the mousse later.
Step 3: Prepare the Strawberry Mousse
While the chocolate sets, let’s make that fluffy pink cloud! Blend your hulled strawberries and sugar until completely smooth, no chunks! Then, gently fold this puree into your whipped cream. “Folding” means scooping from the bottom and turning over, no vigorous stirring! You want to keep all that air in the cream for the lightest mousse. Taste as you go, add more sugar if your berries were tart.
Step 4: Assemble and Chill
Now for the magic! Pipe (or spoon) the mousse into your chocolate cups, filling just to the top. If you’re using a piping bag, a star tip gives those cute little swirls. Top with a fresh strawberry slice if you’re feeling fancy. Last step? Chill for at least 1 hour, I know, the waiting is torture! But trust me, this lets everything set properly so you get that perfect bite where the chocolate snaps and the mousse melts in your mouth.
Tips for Perfect Strawberry Mousse Chocolate Cups
After making these more times than I can count, here are my foolproof tricks for showstopping cups every time:
- Chocolate matters: Semi-sweet gives the perfect depth, too dark can overpower the delicate strawberry
- Chill your bowl: A cold mixing bowl helps the cream whip up faster and hold its shape better
- Slice it pretty: A fresh strawberry fan on top makes them look bakery-worthy with zero effort
- Patient piping: If your mousse looks soft, chill it 10 minutes before piping, it’ll hold those swirls beautifully
- Room temp berries: Slightly warm strawberries blend smoother and mix into the cream more evenly
See? Little things make all the difference between good and “wow!”
Variations and Substitutions
Oh, the fun you can have with this recipe! My friends always beg me to switch it up, so here are my favorite twists:
- White chocolate dream: Swap dark chips for white chocolate, the vanilla notes make the strawberries pop!
- Vanilla kiss: Add 1/2 teaspoon vanilla extract to the mousse for extra warmth
- Dairy-free delight: Use coconut cream instead of heavy cream and dairy-free chocolate, just as luscious
- Berry bonanza: Try raspberries or blackberries when strawberries aren’t in season
See? One recipe, endless ways to fall in love with it all over again!
Serving and Storage
These little beauties taste best straight from the fridge, that cool, creamy mousse against the crisp chocolate is pure magic! If you’re prepping ahead (smart move!), they’ll keep beautifully in the fridge for up to 2 days. Just cover them lightly. Fair warning though, freezing makes the mousse weepy and ruins that perfect texture, so enjoy them fresh!
Strawberry Mousse Chocolate Cups FAQs
Oh, I get asked these all the time! Here are the answers to my most frequent strawberry mousse chocolate cup questions:
Can I use frozen strawberries?
I wouldn’t recommend it, frozen berries release too much liquid when thawed, making your mousse runny. If you must, thaw them completely, drain well, and pat dry with paper towels first.
How do I prevent chocolate cups from cracking?
Two secrets: 1) Don’t spread the chocolate too thin, about 1/8 inch thickness is perfect. 2) Let them warm up just slightly before biting to avoid temperature shock!
Can I make these ahead?
Absolutely! The cups hold up beautifully for 2 days in the fridge. Just wait to add any fresh berry garnishes until serving.
Why is my mousse not fluffy?
You probably overmixed when folding in the strawberry puree. Gentle folds keep the air in! Also, make sure your cream is properly whipped to soft peaks first.
Any nut-free alternatives for garnish?
Try toasted coconut flakes, crushed freeze-dried strawberries, or even edible rose petals for a romantic touch!
Nutritional Information
Just a quick note, nutritional values will vary depending on your specific ingredients and brands. These treats are definitely an indulgence (but hey, love deserves something special, right?). Enjoy in moderation!
I can’t wait to see your gorgeous Strawberry Mousse Chocolate Cups! Tag me on Instagram with your creations so I can ooh and ahh over them. And hey, if you’ve got any brilliant twists on this recipe, shout them out in the comments below, I’m always hungry for new ideas!
