These easy chocolate mousse cups are surprisingly simple to make but look impressive. I filled them with a soft chocolate mousse, infused with organic rosewater and cacao & flower bitters for a simple Valentine’s Day treat.
For all you Valentine’s Day naysayers out there, I just want to ask: what could possibly be so bad about celebrating love and eating chocolate? Isn’t that what makes the world go ’round? Love and chocolate? Pretty sure that’s a fact. Maybe you don’t want to fall into the “Hallmark trap”, but you can still honor the people you love and indulge in special treats.
As a baker, I’m pretty pumped about this holiday because the flavors that it brings with it are pretty intoxicating. All the sexy and romantic things are in play: chocolate, flowers, berries, and anything red or pink.
I recently discovered an awesome company in California (Workhorse Rye) that is creating their own whiskeys and bitters out of high quality and organic ingredients. I’m always a sucker for obscure ingredients and craftsmanship, so I could not resist buying one of their playful bottles of bitters immediately. The one I decided to try first is a beautiful concoction of cacao, roses, lavender, and other fragrant flowers. They proclaim is at a celebration of the blooming spring, and urge one to use it in “any arena in which pleasurable internal ingestion is intended”. Well, that’s my kind of people right there. It just happened to be Valentine’s Day right after I came upon this lovely concoction, and it seemed like a natural fit. I knew I had to incorporate these bitters into some sort of chocolate indulgence.
You may be surprised to discover how easily you can make edible chocolate cups in your own kitchen. They look impressive, but they couldn’t be simpler to create. As long as you have some mini silicone baking cups, all you have to do is melt some chocolate and paint it into these cups. Chill thoroughly and… boom – you have professional-looking, edible cups that you can fill with whatever your imagination inspires! For now, why not fill them with a soft chocolate mousse infused with rosewater and those incredible cacao bitters? Let’s make some easy chocolate mousse cups!
In celebration of love and all things chocolate, I wish you a happy Valentine’s Day!
Easy Chocolate Mousse Cups + Rosewater & Cacao Bitters
- 2 ounces bittersweet chocolate chopped
- 4 ounces bittersweet chocolate chopped
- 1/4 cup heavy cream
- 1 tbsp rosewater
- 2 tsp flower & cacao bitters (optional)
- 2 tbsp vanilla sugar
- 4 eggs separated
- pinch sea salt
For the cups:
Melt chocolate in a heatproof bowl set over a pot with an inch or two of barely simmering water. Stir until melted; remove from heat. Using a small paintbrush, paint chocolate onto the bottom and sides of the mini baking cups, applying a thin coat. Chill in freezer until set, at least 20 minutes. Apply another layer of chocolate and chill again for at least an hour. Once set, carefully loosen chocolate cups from their molds and keep in the refrigerator or freezer until mousse is ready.
For the mousse:
Melt chocolate, cream, rosewater, bitters, and sugar in a heatproof bowl set over a pot with an inch or two or barely simmering water. Whisking gently until smooth and melted. Remove the bowl from the heat. Whisk in the egg yolks, one at a time, whisking well after each addition.
In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites with salt until they form stiff peaks. Using a rubber spatula, gently fold about one-third of the chocolate mixture into the egg whites, being careful not to deflate them. Fold in the remaining chocolate mixture in two batches just until blended. Pour mousse into a pastry bag and pipe into prepared chocolate cups. Allow to chill for at least 3 hours or up to 2 days before serving. Decorate as desired. I used chocolate decos, candied rose petals, and pomegranate seeds.
Keep refrigerated until ready to serve.
Note: You'll likely have some leftover mousse - use it to fill a chocolate cake or simply eat it out of a glass! Can be frozen in a sealed jar for several weeks.