Frozen Chocolate Mousse Cups- Party on!

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Chocolate Mousse cups

When I was growing up, Christmas was a time my Mother dreaded. There were four children to buy presents for and there was Christmas lunch or dinner to consider and my Mother hated cooking. We lived in a house next door to our Grandmother. Each Christmas Eve before we went to bed our Grandmother, “Nanna”,  would pop over to tuck us in and make sure that we were fully excited about what Christmas morning would bring. She made us promise that we would each bring our gifts from Santa over to her house the minute we woke up. So, at 5.30 am when we could contain our excitement no longer each of us would gather our large and overfilled Christmas stockings and take them next door to Nanna’s house where we would climb up onto Nannas high wooden bed and start unpacking our spoils. We would each pull one special little trinket after the other from the stocking that Santa had left us, squealing with delight.   Nanna would clap her hands in surprise and exclaim that Santa was so clever for knowing what each of us would like.

Frozen Chocolate Mousse cups (2)

Years into my adult life I learned that the Christmas stockings were Nannas way of contributing to Christmas. Mum and Dad really didn’t have a lot of money and with other things to buy, this was entirely Nannas’ gig, and she really did enjoy it. I guess it also gave Mum and Dad a little breathing space before the rest of the day as well. After Nanna’s house we would always return home to repeat the same show and tell at the end of poor tired Mum and Dad’s bed.

Christmas eating was most often the English version of Christmas food. Nanna was from Hull in the north of England and she was very particular about what we should eat. This made hours in the kitchen for Mum essential. There really wasn’t much experimenting nor was there much change until Nanna’s last Christmas, and then, Dad decided that he would be the Christmas cook. He mostly carried on the old Christmas tradition apart from a few new tweaks.

I much prefer to always do something new. I wonder if you are the same?.

Chocolate Frozen Mousse Cups

For me celebrations are so much more fun with good food, obviously, it’s just that sometimes people who cook miss a lot of whats going on in the dining section. I always try to think ahead so that I can spend as much time enjoying myself as everyone else.

I needed a small dessert for a Christmas party this week. I needed something quick and something I could make ahead. So this is what I made. They are frozen and you can serve them that way if you want, but they are designed to defrosted a little bit  on the way to the party. They were definitely the perfect little pot of chocolate. The crunchy gingerbread on top  just reminds you that it is Christmas.

Making the chocolate mousse cups

I used some little disposable cups that I got from a party shop. You can make them in a small ramekin, but these just are so cute aren’t they?. I also made these desserts with Cadbury chocolate because I had a bit of a challenge thrown at me. I was asked if I would like to make one of the desserts from The Cadbury Kitchen . There are so many recipes on the Cadbury Kitchen Site that it would have been inspirational even for my Mum. In the end though, I used a recipe of my own and made it with the dark ( 45%) chocolate. The dark chocolate has a very lightly bitter cocoa bite but it is light and milky enough for anyone to enjoy.

These could be just about the perfect little Cadbury Pot. You can make them for any party at all.

making the bitsThe gingerbread rolled

Chocolate Frozzen Mousse

5.0 from 3 reviews
Frozen Chocolate Mousse Cups
My Kitchen Stories: 
Make these little Chocolate party pots and make your self a popular person at your next party
  • 220 gm Cadbury Dark chocolate baking block
  • 50 gm caster sugar (2 Tablespoons)
  • 3 whole eggs
  • 300 ml cream, thickened (if not available heavy whipping cream)
Gingerbread cookies
  • 525 gm flour, (3½ cups)
  • 1 teaspoon baking soda
  • 1 /2 teaspoon salt,
  • 1 tablespoon ground ginger,
  • 2 teaspoons cinnamon
  • ¼ teaspoon each ground cloves and allspice. ( optional)
  • 150 gm butter, melted
  • 140 gm brown sugar (2/3 cup)
  • ¾ cup molasses; or golden syrup
  • 1 egg
  1. Melt the chocolate gently in a bowl over a double boiler ( or for 1-1/2 minutes in a microwave till just melted. Set aside without letting it get cold
  2. Meanwhile beat the cream till soft and firm and set aside in the fridge).
  3. In a clean bowl of a mixer, beat the eggs and sugar beat till very white and light and moussey. ( it will almost look like whipped cream and take about 10 minutes). Now this is the important bit. Mix it in this order.............
  4. Put ¼ of the egg mix into the still warm chocolate and fold gently but rapidly till incorporated. Add the rest of the egg mix folding through, gently but firmly until the mousse looks like a nice smooth dark mixture.
  5. Now for the cream . Add ¼ of the cream to the chocolate mixing straight away,(folding lightly and quickly why?, because the cream is cold and the mousse is blood temp). When the first cream is mixed in, put ½ of the remainder and repeat, following with the last bit, all the while folding.
  6. Spoon or pipe into your moulds. Wrap or cover the tray and freeze, for 3 hours and preferably overnight.
  1. Put melted butter, sugar, molasses, spices, salt and egg into the bowl of a mixer, and combine well. . Add the sifted flour and baking soda and mix till just combined. Chill for ½ an hour or overnight.
  2. When ready flour the bench lightly and roll out to 3 mm thick. Cut into tiny gingerbread or star shapes. Put them onto a baking paper lined tray and chill again for 10 minutes
  3. Bake in 180C/350F oven for 15 minurtes or till starting to firm up and brown lightly. Cool
  4. Sprinkle the pots with Cadbury 100% Bourneville cocoa and serve with a cookie and a raspberry if desired
  5. The gingerbread mean can be dipped into milk or white choclate melts and left the firm up before using

 Look on the CADBURY recipe website or facebook  sites for more inspiration.

Cadbury ProductsChocolate Pots frozen

With thanks to Cadbury Kitchens for supporting this post and sending me samples of CADBURY kitchen products to use in this recipe



  • I’m afraid my poor children will have no specific memory of our family Christmas meals either, as I rarely make the same thing twice – but there’s always plenty of it!
    Thanks for this recipe. I have been wondering what to make for Xmas eve dessert, but you have inspired me.
    Amanda (@lambsearshoney) recently posted..Yukon TerritoryMy Profile

  • I know it’s about the chocolate but those little stars are darned cute too. We had Santa Sacks also, really just pillow cases. As we grew older and realised Santa was only for little ones (just making this generic in case there are any 8 year olds reading), we still received our presents from our parents, in the Santa Sacks. I still have mine. As to the food… yes, I like to mix it up, as does my Mum. The only tradition is the cold ham which I suspect is a tradition in many Aussie familes. Thanks for the trip down memory lane.

  • I adore these party cups, they would be such a hit at all the christmas parties that have been happening 😀
    Such chocolatey goodness!

    Happy Holidays!
    Choc Chip Uru
    Choc Chip Uru recently posted..FrazzledMy Profile

  • Krista says:

    For many years I wanted our Christmas traditions to be the same. They felt comforting, assuring, like a talisman that all was well. But as I’ve gotten older, I find myself loving and embracing new tastes and celebrations. 🙂 These sound delicious.
    Krista recently posted..A Pre-Christmas DateMy Profile

  • Ooh I bet the gingerbread makes the perfect edible spoon too. What wonderful memories to have with your grandma and I bet she loved it too.
    Claire @ Claire K Creations recently posted..Comment on Chili peanuts – Foodie Secret Santa 2014 by Porcini Mushroom Salt | Foodie Secret Santa – she cooks, she gardensMy Profile

  • They certainly do look perfect… I decide this year instead of a pudding to just do fresh fruit and Cheese… but I’m feeling bad already, so maybe I might just make these ahead of time!
    Thanks for sharing 🙂
    Liz x
    Elizabeth Connolly recently posted..Raspberry and White Chocolate Tiramisu (Thermomix Method Included)My Profile

  • These are the sort of dessert I love! Mousse and frozen goodness = perfect. Especially in Australian summer 😉
    Kari @ bite-sized thoughts recently posted..Made over orange, cranberry and chocolate chip biscuitsMy Profile

  • What a lovely chocolate dessert!
    I wish you and your family a joyful and wonderful holiday season!
    Angie@Angie’s Recipes recently posted..Spelt Hazelnut LebkuchenMy Profile

  • Hotly Spiced says:

    I loved reading about your Christmas mornings. How lovely to grow up next door to your grandmother and wasn’t she kind letting you climb up onto her bed at 5.30am! What a shame your mother didn’t enjoy being in the kitchen. It’s a bit like Drew’s mother – I don’t think she’s ever cooked a Christmas dinner – just always got invited to someone’s home so she didn’t have to bother. I think it’s really sad as sitting around a table as a family is really important. We have our big extended family Christmas dinner tomorrow so tonight I’m cooking just for our family (but as you would understand, we have extras at that as well). Merry Christmas Tanya to you and Skater and all your extended family xx
    Hotly Spiced recently posted..A Christmas CardMy Profile

  • ChgoJohn says:

    If I made and brought these to my the next party I would be very popular indeed! They look wonderful and lthe decorations perfect. I loved the story of going to Nanna’s to unveil your stocking’s contents. How sweet was that?
    I hope you find the magic in this Christmas, just as you found on your Nanna’s bed.
    ChgoJohn recently posted..My Grandmas’ Garbanzo Bean SoupMy Profile

  • They are cute indeed Tania, and I bet they taste delicious too. I much prefer dark chocolate every time- yummo! My family won’t let me change the Christmas menu year after year after year. I did all my prep today so tomorrow I just have to pop everything in the oven- easy peasy 🙂 Hope you and Skater have a wonderful Christmas sweetie xox
    InTolerant Chef recently posted..Festive Feastings with a Christmas Caprese SaladMy Profile

  • What a wonderful Christmas story, Tania. I can just imagine you having something different every year. I’m such a traditionalist. When I moved to Australia it was tough dealing with Christmas in the summer AND that everyone ate cold seafood for Christmas. I make a ham because I have trouble with seafood and lots of salads. I cooked two Christmas dinners this year and maybe next year I’ll just have a picnic on the beach. 🙂

    Merry Christmas and Happy New year!
    Maureen | Orgasmic Chef recently posted..Immersion Blender or Regular Blender – Which Is Better?My Profile

  • What a lovely memory of your nanna Tania! And I can imagine that it brought much joy to her seeing your faces when you would open up your stockings. I hope you had a great Christmas 🙂
    Lorraine @ Not Quite Nigella recently posted..You’re Invited To Our Italian Christmas!My Profile

  • Chocolate mousse is one of my favourite desserts and it is so simple to make.
    I love your sentiments and thoughts in this post and I agree that something new is great but can be added to or merged with the old to create new but not completely different traditions.

  • Gemma says:

    This looks great! Gonna try it out next week…how far in advance can I make them? And how many servings does this recipe make? Thank you for sharing!!!

  • Gemma says:

    This looks great! Gonna try it out next week…how far in advance can I make them? And how many servings does this recipe make? Thank you for sharing!!!

    • My Kitchen Stories says:

      Hi Gemma
      You can make this recipe up to a week ahead, just cover very well with cling wrap or in a sealed container once frozen. I made about 20 of the tiny ones. If you made them in a bigger container it would make about 6-8.(150ml) You can also make it in a loaf tin and slice it ( while still frozen of course). It also goes well in those silicone moulds in shapes like hearts or any other shape ( not stars or pointy edges because they are too hard to get out of the moulds. The small size though is great tp eat because it starts to defrost as you eat it and become a soft amazing moussy texture

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