Cappuccino Mousse in Chocolate Cups

Cappuccino Mousse in Chocolate Cups


"This elegant dessert has a flavor twist. White chocolate, coffee plus cinnamon and vanilla make this mousse a cappuccino mousse. Use foil baking liners for the best results when making the chocolate cups."


45 m servings 375 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Chill clean mixing bowl and balloon whip in freezer for whipping cream.
  2. Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth. Dissolve instant coffee in 1 teaspoon hot water. Add dissolved coffee, 1/4 cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
  3. Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2. Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner. Chill in refrigerator or freezer until hardened, about 10-15 minutes.
  4. While chocolate cups are chilling, whip remaining 3/4 cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks. Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
  5. Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes. Fill each chocolate cup with about 4 tablespoons whipped cream mixture. Garnish with chocolate curls, if desired. Refrigerate; let stand about 5 minutes at room temperature before serving.
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  1. 10 Ratings


I thought this was a little too rich but my husband loved it. Those of you that have trouble with the foil holders, try silicone cupcake holders, they peel off the chocolate very easily. I made ...

This is quick, easy and my guests loved it!!!

Yum!Yum!Yum! This was the best mousse that I have EVER had! I loved the rich chocolate taste! It was good without being too rich! I recommend everyone, who loves mousse, try this recipe!

This recipe was very good, however it was way to sweet. I would put 2Tbs or 3Tbs in the whipping cream to cut back on the sweetness. I also used instant espresso and it was very good.

Too sweet and too rich. Very impressive to look at but the prep time took WAY longer than 25 minutes. Chocolate cups needed to be frozen before the foil wrapper wouldn't crack the chocolate. As...

I served these for Mother's Day and they were gobbled up before the other two desserts. I topped mine with a spoonful of fresh whipped cream and a blackberry on top. They looked and tasted lik...

For my daughter's baby shower, I just made the chocolate cups. I then filled them with a purchased box of Chocolate Raspberry Mousse. Very elegant and everyone thought I bought them. I am making...

I didn't make the mousse, just the chocolate cups. But the cups were good!

These are so easy to make, although they do take a little bit of time for cooling the chocolate cups enough to unwrap them. They taste wonderful. Tip: I used mini tin foil liners and a mini ice ...