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

Chill Time20

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: oz cup

Calories: 95.1kcal

Author: Taffiny Elrod

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.