Ann Reardon

Chocolate Cup Recipe

chocolate cup recipe how to

What is the perfect dessert for a romantic evening?
A cup made from chocolate filled with mousse and topped with a vanilla foam.
According to a study done in a bookstore in Belgium the smell of chocolate made customers browse for longer. Interest in cookbooks and romance novels increased as did the interaction with staff. Customers were not as interested in history or crime thrillers when the smell of chocolate was around.


For 4 chocolate cups you will need:

* Rectangle of plastic acetate for chocolate work can be purchased from chef supply stores or you can buy acetate from craft stores or use clear plastic from overhead projector sheets. My rectangle was 26cm (10.24 inches) x 10cm (3.94 inches)

* a saucer, the one I used was 15.5cm (6.1 inches) in diameter

* 500g (17.64 ounces) Tempered Chocolate (or you can use fake/compound chocolate see this post on what chocolate to use and tempering) The amount of chocolate that you need will vary with cup size and the thickness you make your chocolate.

* a little oil and some plastic wrap

* handle template

Watch the video below for instructions on how to make the cup:


White chocolate mouse filling recipe enough for 4 cups:
for video instructions on making the mousse see the instagram cake post
300g (10.58 ounces) or 1 cup plus 3 Tbsp and 1 tsp milk (4%)
100g (3.53 ounces) or 1/3 cup plus 1 tbsp and 1 tsp cream

Whisk together the egg yolks, sugar and cornstarch until smooth.
In another bowl mix together the water and gelatine and set aside.
Place the milk, cream and vanilla into a saucepan and heat until it boils, then add it a little at a time into the egg yolk mixture, stirring well after each addition. Once it is all combined pour it back into the saucepan. Return it to the heat and stir continuously until it thickens, then keep stirring over the heat and let it bubble for at least 30 seconds.
Remove from the heat and stir in your gelatine until it is dissolved. Melt your chocolate, it does not need to be kept in temper just melt it carefully so that you do not burn it and mix it together with the custard. Leave it to cool to room temperature.

Whip the remaining cream and then using a spatula fold the chocolate custard into the cream.

chocolate cup recipe ann reardon

Vanilla Foam Recipe
1 1/2 cups or 375millilitres (12.68 fluid ounces) milk (4%)
2 tsp gelatine powder
2 tsp sugar
optional – vanilla essence

Place one cup or 250ml of milk into a container. Put the remaining 1/2 cup of milk in a cup with the gelatine and sugar, mix well, then heat until just boiling. Mix into the cold milk and refrigerate until it starts to set around the edges. Then whip using electric mixers until you have plenty of foam. Spoon some over each cup and place in the fridge to set.

Sprinkle with unsweetened cocoa powder.

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

76 Comments View Comments

  1. 1apostasy

  2. Rating: 4

    Is this not a Raymond Blanc recipe? Seems almost identical to one of his signature dishes, and I see no credit given anywhere.

  3. Rating: 5

    I‘m getting ready to attempt this but I’m worried about the seam on the cup! When I wrap the tempered chocolate around my template container, how do I make the sides meet?

  4. Rating: 4.5

    Can i use the chocolate mousse as a filling or frosting on a cake? I want a frosting that is fluffy and delicious and i think that a mousse would be nice

  5. Rating: 5

    Thank you for this recipe !! I think mine didn’t turn out so bad 🙂 I filled it with personal recipes of milk Chocolate, dark chocolate, coffee and whipped cream on top. I did it for my partner’s 30th birthday and it was the perfect bday “cake” !
    (The “3” melted because of the candle heat).

    • Happy Birthday to your partner, he’s very lucky to have such a lovely “cake”. Looks amazing, well done ?

    • Looks impressive to me!! I’d be impressed to have it for my birthday. You did a great job. I tried my hand at tempering a month ago. Whipped up a batch of ladyfinger cookies then dipped them in the chocolate. The dipping chocolate did well; hwr, the chocolate pieces I piped onto baking paper w/leftover chocolate didn’t have the best snap to it. My daughter had plans to spend an extended weekend w/her girlfriend since it’d been months since they had physically seen each other. It was my way of doing something special for them. Your chocolate cup mousse turned out so well that I may give it a try. 😉

  6. Rating: 5

    Hi Anna and team,
    I newly arrived in Australia and I would love to make this desert for my partner’s birthday ! But where can you get plastic acetate in Sydney?
    Thank you !

    • Hi Elsa, most cake supply stores have acetate, spotlight craft stores. Or at a pinch office works will have overhead projection sheets that you can use – ask at the photocopying desk if they have an A3 sheet.

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