Recipe: Mousse in a Teacup

I’m dusting this recipe off, spicing it up and throwing it in your direction.

Chocolate mousse? So 1980s I know. Remember those wineglasses filled with layers of different flavored mousses, sometimes interrupted with sliced strawberries for color? Every fancy sit-down restaurant had it on their menu, but now it’s replaced with poshy creme brulee, little miss cupcake and some molten chocolate mess that… oh no wait, I love that dessert.

But seriously, this should be archived in your recipe box. Once you learn the base of the mousse, the flavors and toppings you can add are unlimited. In-laws coming over? Boom: Mocha chocolate mousse with raspberries. Romantic night in? Pow: Chili chocolate mousse. Your girlfriend dumped by her boyfriend: Hazelnut chocolate mousse…. and some of that molten chocolate mess! In the spirit of Ramadan (Ramadan Kareem btw!) I added coffee and cardamom to satisfy my cravings after iftar. And to make it a little bit prettier and not a dessert of the 80s, serve them in vintage teacups or mini jars.

Note: the recipe uses eggs and yes they are raw. If you find that icky, you can whip some double cream and fold it with melted chocolate but it wont be the real, thick, feel-good chocolate mousse.


chocolate & Cardamom

chocolate mousse

mousse in a teacup


Coffee & Cardamom Spiced Chocolate Mousse

chocolate mousse

By Reem Published: July 17, 2013

  • Yield: 8 Servings
  • Prep: 15 mins

Just one spoonful of this cheeky chocolate pot will guarantee to put a smile back on your face. This is intensely chocolately, feel-good comfort food. I would advise not to serve to young children or pregnant women as it contains raw eggs.


  • 225 grams bittersweet-chocolate (no more than 60% cacao), chopped
  • 85 grams butter unsalted, cut into pieces
  • 3 eggs yolk and white seperated
  • 1 cup heavy-or-whipping-cream cold
  • 1 teaspoon ground-cardamom
  • 1 teaspoon coffee-or-nescafe
  • 1 pinch salt


  1. Get out one large heatproof, two medium and one small mixing bowl and dust off your electric hand mixer.
  2. Set the large bowl over a saucepan of barely simmering water and melt the chocolate and butter in it, gently stirring it until smooth. Remove from heat.
  3. In the small bowl, beat yolks with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about 2-4 minutes to achieve. Whisk yolks into chocolate mixture along with ground cardamom & coffee, then set aside.
  4. In one of the medium bowls, beat the whipping cream with cleaned beaters until it just holds stiff peaks. In the other medium bowl, beat the egg whites and pinch of salt with cleaned beaters until they just hold soft peaks.
  5. Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Place in teacups, small bowls or jars (your serving cups). You can decorate with whipped cream or chocolate shaving.
  6. Chill in the fridge until just set and consume within a day. Enjoy!


  1. You’re very right, I can’t remember the last time I really enjoyed a mousse as you hardly see them when eating out nowadays. Love how your spiced this up though, the cardamom is a great addition, perfect for Ramadan.

  2. Neelofer says:

    Love this! Oh wait…I love most of your recipes :)

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