Mini mocha mousse cups white
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Mini Mocha Mousse Cups

A creamy mocha mousse over a chocolate base—a perfect fun-size treat when those unexpected chocolate cravings hit.
Prep Time20 minutes
Chill Time20 minutes
Total Time40 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Mocha
Serving: 0.75 oz cup
Calories: 95.1kcal
Author: Taffiny Elrod

Equipment

  • 24 mini muffin cups; paper candy liners

Ingredients

  • 1 cup sugar-free milk chocolate chips
  • 1 Tbsp. coconut oil
  • 8 oz. cream cheese softened
  • 1 serving Mocha Keto Chow
  • 1 tsp. instant coffee granules
  • 1 cup sugar-free white chocolate chips
  • 1/4 cup heavy cream

Instructions

  • Line the muffin tins with the liners.
  • Melt the chocolate and coconut oil together in the microwave at 30-second intervals, stirring after each interval until they are melted and smooth.
  • Place a tsp. of melted chocolate in the bottom of each liner and spread evenly. There should be melted chocolate remaining to decorate the cups.
  • In a large mixing bowl, beat the cream cheese with an electric mixer until light and fluffy.
  • Add the Keto Chow and coffee granules to the cream cheese and beat until combined.
  • Melt the white chocolate in the microwave in 30-second intervals, stirring after each, until melted and smooth.
  • Mix the melted white chocolate into the cream cheese mixture.
  • Add the heavy cream to the bowl and beat until the mixture is light and fluffy.
  • Place approximately one Tbsp.  of mousse filling over the chocolate layer in the paper liners.
  • Decorate the tops of the mousse cups with a drizzle of the melted chocolate.
  • Place in the freezer for 20 minutes to set.
  • Keep the mousse cups refrigerated or serve frozen. Store the mousse cups in a single layer, in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.

Photography by Sarah DeYoung