Easter Chocolate Mousse Cups

These Easter Chocolate Mousse Cups are the perfect sweet treat for a special afternoon tea or dessert. Featuring a rich, velvety chocolate mousse base topped with light and airy chocolate Chantilly cream and a pastel egg, they’re easy to make ahead and can be adapted to many occasions – not just Easter.

Important note: My chocolate mousse is made in the French style that uses raw eggs so if you’re pregnant, immunocompromised, or concerned about Salmonella (rare), consider skipping this recipe. Try my Top Deck-Style Tray Bake instead, just swap the little top deck ball for an Easter egg.

Why You’ll Love These Easter Chocolate Mousse Cups

• Perfectly portioned indulgence – Served in inexpensive espresso glasses (see below), these mousse cups feel elegant and special while still being just the right size for Afternoon Tea.
• Silky, restaurant-style texture – The classic French mousse base creates that luxurious, melt-in-your-mouth consistency that feels truly decadent.
• Chocolate on chocolate – With rich mousse and airy chocolate Chantilly cream plus a Cadbury Mini Egg, every spoonful is a chocolate lover’s dream.
• Make-ahead friendly – These set beautifully in the fridge, so you can prepare them ahead of time and simply add the Easter eggs before serving.
• Adaptable – Swap the Easter egg for edible flowers, chocolate covered almonds, or simple shaved chocolate for a non-Easter treat.

Secret weapon – IKEA cups and spoons

I’ve used 100ml (3.3 fl oz) POKOL espresso glasses and DRAGON spoons from IKEA which are a more elegant than plastic, dishwasher friendly, and under $1 each (in Australia). The best bit though is that they’re the perfect size for a tiered stand or platter of treats and you can use them again and again.

Tips for Perfect Easter Chocolate Mousse Cups

• Use good quality chocolate
  Because chocolate is the main flavour, choose a good-quality dark chocolate (preferably in block form) for the best balance of richness and sweetness.
• Melt the chocolate gently
  Melt it slowly in short bursts in the microwave, stirring often. Overheating chocolate can make it grainy and affect the mousse texture.
• Fold gently to keep it airy
  When incorporating egg whites, use a light folding motion rather than stirring so the mousse stays fluffy and light.
• Chill long enough to set
  Give the mousse at least 2 hours in the fridge, or overnight if possible. This helps it develop that perfect velvety texture.
• Add egg just before serving
  Place the Easter eggs on top shortly before serving so their colours don’t run and the shell stays crispy.

Watch the short video

Other delicious Afternoon Tea recipes to try

Tiny Sausage Rolls

Smoked Salmon Pikelets

Flower Scones

Daisy Choux Puffs

Chicken Waldorf Finger Sandwiches

Preparation

Read through the recipe from start to finish before you begin and watch the short video above.

Line a small tray or dish with paper towel then sit 6 small espresso glasses on top and set aside.

Cut the butter into small cubes.

Separate the eggs into two bowls (yolks in one, whites in the other). Break up the egg yolks with a fork.

Melt the chocolate

Roughly chop the chocolate then put it in a microwave safe bowl. Heat on HIGH power in 20-30 second bursts, stirring well in between each burst until all the chocolate has melted. Add the butter and stir until combined with the chocolate – it should look glossy.

Add the egg yolks to the chocolate and stir well – it will thicken up. Place to one side while you whip the egg whites.

Whip the egg whites

Place the egg whites and the pinch of salt in the bowl of a stand mixer fitted with the whisk attachment or you can use hand beaters if you prefer. Whip on medium speed to the soft peak stage. Add the caster sugar one teaspoon at a time, slowly counting to 10 between each spoonful) until the egg white becomes a stiff meringue. Important: Don’t skip this step – undissolved sugar particles will ruin the light and airy texture of the mousse.

Introduce meringue to the chocolate mixture

Take one third of the egg whites and add it to the chocolate mixture. Stir well to incorporate.

Fold the chocolate through the meringue

Now take the chocolate mixture and add it to the egg whites. Gently fold through with a spatula taking care not to knock the air out of the whites – this will ensure the mousse to has a light texture.

Fill the glasses

Place a medium disposable piping bag in a tall glass then turn over the top edge to make a cuff. Add the chocolate mousse mixture, remove from the glass then snip the end off with a pair of scissors.

Working quickly (the mixture is runny) fill each IKEA glass ¾ full. Top up each glass with any remaining mixture.

Tap the glasses on your bench a few times to help level the mousse.

Cover the glasses with plastic wrap then refrigerate for a minimum of 2 hours or up to 2 days.

Make the chocolate Chantilly cream

One hour before serving:

Place the cream, icing sugar and cocoa powder in the bowl of a stand mixer fitted with the whisk attachment (or you can use electric beaters instead).

Whip the cream and icing sugar on medium high speed until stiff, scraping down the sides as you go.

Transfer the cream to a medium disposable piping bag fitted with a large star tip such as a 1M, 2D or 857.

Hold the bag directly above the mousse cup and pipe a swirl of the chocolate cream. Repeat with remaining mousse cups.

Garnish with a pastel Easter Egg. Refrigerate until required.

Serve with a small spoon.

Frequently Asked Questions

Can I flavour the mousse? Yes! Try 1 teaspoon of orange zest, just stir it through the mousse mix before filling the glasses. Or why not make them hazelnut flavoured? Simply add 1 teaspoon of Frangelico liqueur to the mousse mixture (again before filling the glasses) then top the mousse once set with chopped hazelnuts. Pipe the cream then garnish with a single hazelnut and a little gold dust for a fancy and decadent touch!