Name: Chocolate cup with light coconut mousse
Prep time: 1 h
Cook time: 10 min
Yield: 6 people
Cuisine: France
Ingredients: 300 g ofcouverture chocolate; 90 g ofbutter; 120 g ofdark chocolate (for dessert); 4 eggs; 80 g ofsugar; 90 g offlour; 20 cl ofcrème fraîche; 20 cl ofcoconut milk (Choose the 24% concentration); cooking thermometer; mixing bowl; pastry whisk; parchment paper; pastry bag (or...); jars funnel (to fill the cups)

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Updated on 26 November 2025 by

ratatouille

7 reviews 4.5 : Very good

Diet

Vegetarian

Level

Difficult

Calories

338 pour 100g

Preparation

1 hour

Cooking

10 minutes

Wait

1 hour

Here is the recipe for chocolate cups with coconut mousse. I made this exquisite dessert during a cooking class focused on working with chocolate.

As you may know, shaping chocolate into various forms is truly an art (and a science!). In fact, as soon as it’s exposed to heat, it will turn whitish and dull if not cooled in a controlled manner. In this recipe, you’ll discover how to work with chocolate like a pro. This is what’s known as “tempering chocolate.”

Table des matières

What ingredients and tools do you need for working with chocolate?

As you’ll see, it all starts with a careful selection of ingredients and equipment.

For this gourmet recipe, forget about supermarket dessert chocolate. You’ll need to get what’s called “couverture” chocolate, which, thanks to its high cocoa butter content (at least 31%), will allow the chocolate to retain its glossy appearance after baking.

What does the preparation involve?

To make these chocolate cups, you’ll need to prepare three different mixtures:

the coconut milk mousse, which you’ll use to fill the cups
the chocolate cake, which will serve as the base for each cup
the chocolate cups themselves, which you’ll make using “tempered” couverture chocolate

As you can imagine, this recipe takes time, especially if you’re working alone and it’s your first time making it. But learning how to temper and work with chocolate is a highly educational exercise in the kitchen. Once you’ve mastered this technique, it will open the door to an endless array of original creations that will wow your family, friends, and guests in general!

Give it a try!

I hope you’ll give these chocolate cups with coconut mousse a try too. If you do, please share your experiences and the best photos of your creations 🤩

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

For the mugs
300 g of couverture chocolate

For the chocolate cake
90 g of butter
120 g of dark chocolate for dessert
4 eggs
80 g of sugar
90 g of flour

For the light coconut mousse
20 cl of crème fraîche
20 cl of coconut milk Choose the 24% concentration

How to Make Light Coconut Mousse
- 1
  Place a mixing bowl containing the cream and coconut milk (still in their containers) in the freezer for half an hour.
  Combine the two ingredients in the mixing bowl and whip them together. If you’d like a sweeter coconut cream,
  stir in a little powdered sugar at the last minute.
Making the cake
- 2
  Preheat the oven to 180°C.
- 3
  Set up a double boiler using two pots. Finely
  chop the dessert chocolate and melt it with the butter in the double boiler.
  Stir until smooth.
- 4
  In a mixing bowl, beat the egg yolks with the sugar until pale, then stir in the flour.
  Add the chocolate and the egg whites to the bowl.
  Mix well.
- 5
  Grease and flour a cake pan, then pour in the chocolate batter.
  Bake for about 20 minutes.
  The Chef's Tip
  Check for doneness with a knife. When the knife comes out with just a few crumbs, remove from the oven.
- 6
  Using a glass or a cookie cutter, cut out circles of cake to serve as the bases for our little cups!
Tempering chocolate
- 7
  Here, we’ll temper the couverture chocolate to keep it shiny after baking.
  To do this, start by melting two-thirds of the couverture chocolate in a double boiler.
- 8
  When the temperature reaches 53–55°C, add the remaining third of the chocolate to bring the temperature back down to 27–28°C.
  Stir regularly and be patient—it takes a while.
- 9
  The third step is to raise the temperature to 31°C.
  The temperature rises very quickly, and if it exceeds 32°C, the chocolate won't have a glossy finish but may end up looking dull with whitish streaks! You'll have to start the process over from the beginning to fix the problem.
- 10
  That's it—your chocolate is tempered, and now you can melt it (slightly) without it losing its shine!
Making chocolate cups
- 11
  Cut a strip of parchment paper about 10 cm wide for each of the cups you’ll be serving.
  The Chef's Tip
  To determine the length of the strips, try wrapping one around the cookie circle you’ve cut out. Each strip should be long enough to encircle the cookie circle, with a bit of extra paper to make a handle.
- 12
  Melt the tempered chocolate (still in a double boiler) and spread it onto the strips of paper using a spatula.
  Let it set slightly, then place the strips around the cookie circle, pressing the two tabs together to form a handle.
  Let it harden in the fridge.
Service
- 13
  Carefully peel off the parchment paper, and just before serving, fill the cup with the mousse.
  The Chef's Tip
  You can use a pastry bag or a verrine funnel to help you do this.
- 14
  Place each cup on a plate and garnish with a sprig of mint.