Recipe courtesy of Damien Bagley

Coco Crispy Mousse

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  • Level: Advanced
  • Total: 3 hr 25 min (includes cooling and setting time)
  • Active: 45 min
  • Yield: 24 chocolate cups
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4 1/2 ounces whole milk

4 1/2 ounces manufacturing cream, plus 10 1/2 ounces, whipped to soft peaks 

1 1/2 ounces granulated sugar 

2 3/4 ounces egg yolks 

4 1/2 ounces bittersweet chocolate, chopped fine 

2 sheets gelatin, softened in cold water 

2 pounds dark chocolate, tempered 

2 pounds white chocolate, tempered 


Special equipment:
half-sphere chocolate molds
  1. Combine the milk, 4 1/2 ounces cream and 3/4 ounce of the sugar in a saucepan and bring to a boil.
  2. In a bowl, whisk together the egg yolks and the remaining 3/4 ounce sugar, and then temper with the hot dairy mixture. Return the mixture to the heat; heat to 185 degrees F, stirring.
  3. Pour the custard mixture over the chopped bittersweet chocolate and let sit for 1 minute. Add the gelatin sheets and whisk to combine into a ganache. Cool over an ice bath to 70 degrees F.
  4. In 3 additions, fold the whipped cream into the cooled mousse mixture. Return to the ice bath and cool to a spreadable/pipeable consistency.
  5. Pour the dark chocolate and white chocolate simultaneously into 24 half-sphere molds, or pour the white chocolate first and then the dark chocolate to create a marble effect. Refrigerate until set, 1 hour.
  6. Pour the mousse into the chocolate cups and refrigerate until set, 1 hour.
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