Upgrade your dessert game with this cute and functional chocolate mug! It’s the perfect vessel for chocolate mousse, ice cream, parfaits, and more.
1 hr 55 min
6 oz dark chocolate melting wafters (175 g)
1 batch Chocolate Mousse
fresh raspberry, for garnish
2 fresh mints, for garnish
2 small paper cups
2 ring molds, 2½-inch
How to Make It
Set a medium bowl over a small pot of simmering water. Add the dark chocolate to the bowl and warm for 4–5 minutes, until about two thirds of the chocolate is melted. Stir until the chocolate is completely melted, then remove the bowl from the heat. Let cool for 5 minutes, until slightly thickened. Leave the water in the saucepan.
Pour 2 tablespoons of the melted chocolate into a paper cup and swirl to coat the inside, leaving a 1½-inch border around the top edge of the cup (it’s okay if the edge isn't perfectly straight; it will be smoothed out later). Continue turning the cup to layer the chocolate and create a thicker wall. Repeat with the other cup. Freeze the cups for 30–60 minutes, until fully set.
Line a small baking sheet with parchment paper. Transfer some of the remaining melted chocolate to a small piping bag and cut a small hole about ¼ inch from the tip. Pipe 2 1-inch long, ½-inch wide handles onto one side of the parchment paper, going over the shape multiple times to create a sturdy structure.
Place the ring molds on the other side of the parchment paper. Fill the molds with melted chocolate to create circular bases for the mugs. Transfer the baking sheet to the freezer until the chocolate is set, about 15 minutes.
Remove the cups from the freezer. Set a cup upside-down on a flat surface and use a paring knife to cut an “X” in the bottom of the cup to release the chocolate. Lift the cup away (or use scissors to cut down from the lip of the cup to the top of the chocolate rim and gently peel the cup away). If the chocolate starts to get warm, return to the freezer for 5–10 minutes before proceeding.
Heat the water in the pot until steaming. Place a small metal baking sheet on top of the steaming pot to warm. Press the top edge of a chocolate cup onto the warm pan to melt the chocolate and create a smooth edge. Melt the bottom of the cup on the warm pan, then press against a circular base to adhere. Melt the edges of a handle and press against the side of the cup to adhere. Repeat to make the remaining chocolate mug. Transfer to the refrigerator to set for 30 minutes.
Fill each mug with chocolate mousse and top with raspberries and a sprig of mint.