Name: Mickey Mousse Chocolate Dessert Cups
Prep time: 12 h
Total time: 12 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 Silicone shot glass mold; 16 oz Ghirardelli melting chocolate wafers, (16 wafers set aside for the ears); 1 Package of small edible eyes; 1 Box of mini peppermint candy canes; 8 Red M&M's; 4 large egg yolks; 1/4 C sugar; 1 C heavy whipping cream; 6 oz semi sweet chocolate chips; 1 1/2 C heavy whipping cream; 1 Piping bag with a medium star tip

Edible Mickey Mousse Chocolate Dessert Cups filled with a delicious chocolate mousse. Add some candy canes to make Mickey look like a reindeer.

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Mickey Mousse Chocolate Dessert Cups Recipe

See what I did there? I bet you thought I misspelled Mickey Mouse. Nope. Who wouldn’t love an edible Mickey Mousse Chocolate Dessert Cups recipe for the holidays that look like a Mickey Mouse reindeer complete with antlers.

The kids will love this little treat after Christmas dinner. But you can also use the chocolate dessert cups for a nice after dinner dessert shot. Fill with some Bailey’s Irish Creme and everyone will be happy. 😉

We love Disney (which is why we moved within 20 minutes of Disney World) and we will have more Disney inspired recipes coming up for the holidays. So stay tuned!

Let’s get to making this fun dessert!

Mickey Reindeer Mousse Dessert Cups

Mousse Dessert Cups Ingredients

Makes 8 cups

Silicone shot glass mold
Ghirardelli melting chocolate wafers, (16 wafers set aside for the ears)
Small edible eyes
mini peppermint candy canes
Red M&M’s

Chocolate Mousse Ingredients

Egg yolks
Sugar
Heavy whipping cream
Semi sweet chocolate chips
Heavy whipping cream
Piping bag with a medium star tip
**For exact amounts, please see recipe card below.

Mickey Mousse Chocolate Dessert Directions

Using a double boiler, melt the chocolate. Once melted, pour chocolate into the silicon molds and place into the freezer overnight.

Mousse Directions

Using a standing mixer, beat egg yolks until thick and creamy yellow color. Gradually beat in sugar until combined.

Using a small pot, heat 1 cup whipping cream over medium heat until hot. Stir at least half of the hot whipping cream into egg yolk mixture.

Pour mixture back into the pot. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens.

Stir in chocolate chips until melted. Cover and refrigerate overnight.

Next day

Pop out the chocolate cups.

Melt a small amount of chocolate for glue.

Dip the eyes into the melted chocolate and place onto the chocolate cups.

Dip the back of the red M&M into the chocolate and place onto the chocolate cup under the eyes.

In a standing mixer, beat 1 1/2 cups whipping cream until stiff peaks form.

Fold chocolate mixture into whipped cream.

Scoop into piping bag.

Pipe mousse into the center of the chocolate cup.

Place a mini candy cane in each side for the antlers.

Place two chocolate wafers in front of each candy cane for the ears.

Enjoy!

Yield: 8

Mickey Mousse Chocolate Dessert Cups

Edible Mickey Mousse Chocolate Dessert Cups filled with a delicious chocolate mousse. Add some candy canes to make Mickey look like a reindeer.

Prep Time 12 hours

Additional Time 15 minutes

Total Time 12 hours 15 minutes

Ingredients

Mousse Dessert Cups Ingredients

1 Silicone shot glass mold
16 oz Ghirardelli melting chocolate wafers, (16 wafers set aside for the ears)
1 Package of small edible eyes
1 Box of mini peppermint candy canes
8 Red M&M's

Chocolate Mousse Ingredients

4 large egg yolks
1/4 C sugar
1 C heavy whipping cream
6 oz semi sweet chocolate chips
1 1/2 C heavy whipping cream
1 Piping bag with a medium star tip

Instructions

Chocolate Dessert Cup Directions

Using a double boiler, melt the chocolate.
Once melted, pour chocolate into the silicon molds and place into the freezer overnight

Mousse Directions

Using a standing mixer, beat egg yolks until thick and creamy yellow color.
Gradually beat in sugar until combined.
Using a small pot, heat 1 cup whipping cream over medium heat until hot.
Gradually stir at least half of the hot whipping cream into egg yolk mixture.
Pour mixture back into the pot.
Cook over low heat about 5 minutes, stirring constantly, until mixture thickens.
Stir in chocolate chips until melted.
Cover and refrigerate overnight.

Next day

Pop out the chocolate cups.
Melt a small amount of chocolate for glue.
Dip the eyes into the melted chocolate and place onto the chocolate cups.
Dip the back of the red M&M into the chocolate and place onto the chocolate cup under the eyes.
In a standing mixer, beat 1 1/2 cups whipping cream until stiff peaks form.
Fold chocolate mixture into whipped cream.
Scoop into piping bag.
Pipe mousse into the center of the chocolate cup.
Place a mini candy cane in each side for the antlers.
Place two chocolate wafer in front of each candy cane for the ears.
Enjoy!