Description
A collection of delicious mini dessert cup recipes including Chocolate Mousse, Strawberry Cheesecake, and Lemon Parfaits, perfect for any occasion.
Ingredients
Scale
- For Chocolate Mousse Cups:
- 1 cup heavy cream
- 6 ounces semi sweet chocolate, chopped
- 2 large eggs, separated
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Chocolate shavings for garnish
- For Strawberry Cheesecake Cups:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 pound fresh strawberries, hulled and sliced
- For Lemon Parfait Cups:
- 1 package (3.4 ounces) instant lemon pudding mix
- 2 cups cold milk
- 1 cup whipped topping
- 1 box (13.25 ounces) vanilla wafers
- Lemon slices for garnish
Instructions
- Chocolate Mousse Cups:
- 1. In a heatproof bowl set over a simmering pot of water (double boiler), melt the chocolate. Stir until smooth.
- 2. In a separate bowl, whisk together the egg yolks and sugar until pale yellow. Gradually whisk the melted chocolate into the egg yolk mixture. Stir in vanilla extract and salt.
- 3. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture until just combined.
- 4. In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.
- 5. Spoon or pipe the chocolate mousse into mini dessert cups. Garnish with chocolate shavings.
- 6. Refrigerate for at least 2 hours before serving.
- Strawberry Cheesecake Cups:
- 1. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of each mini dessert cup.
- 2. In a large bowl, beat the cream cheese and sugar until smooth. Stir in the vanilla extract and sour cream.
- 3. Spoon the cream cheese mixture over the graham cracker crusts.
- 4. Top with sliced strawberries.
- 5. Refrigerate for at least 1 hour before serving.
- Lemon Parfait Cups:
- 1. In a medium bowl, whisk together the instant lemon pudding mix and cold milk until smooth and thickened.
- 2. Gently fold in the whipped topping.
- 3. Crush the vanilla wafers into small pieces.
- 4. Layer the crushed vanilla wafers and lemon pudding mixture in the mini dessert cups, starting with a layer of wafers.
- 5. Garnish with lemon slices.
- 6. Refrigerate for at least 30 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg