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Chocolate Mousse for Mocha Cupcakes

Use this mousse to make our Mocha Cupcakes.

  • Yield: Makes 3 3/4 cups

Source: Martha Stewart Weddings, Summer 2009


  • 1 1/2 cups heavy cream, cold
  • 8 ounces bittersweet chocolate, melted, warm


  1. Whisk cream in a chilled medium bowl until soft peaks form. Pour in warm chocolate; fold to incorporate. Refrigerate just until cool, about 10 minutes (if you overchill, it will stiffen too much). Place in piping bag with a large plain tip and use immediately.

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