How To: Chocolate Cups for Mousse

Tuesday, February 3, 2026

The G&G team is simply infatuated with this velvety chocolate mousse. It's the perfect little indulgence after a cozy dinner. Spoon your mousse into homemade dark chocolate bowls–a feat that looks oh-so-impressive but is so much easier than you'd think!

We took a couple of photos (below) while making the chocolate cups you see pictured above, just in case some visuals would make things simpler. Follow along as you're making your Dark Chocolate Mousse kit!

Line a baking sheet(s) with parchment, then spoon a small amount (about 1/2 tsp) chocolate in 4 corners of the lined baking sheet for the base of the cups.

Wash balloons and dry thoroughly, then blow up balloons about halfway (about the size of a grapefruit, roughly 4—5" in diameter) then lightly wipe bottom HALF of the balloon with vegetable oil.

Dip bottom HALF of balloons into melted chocolate, making sure to coat evenly, place on chocolate rounds on baking sheet and allow to set up about 15 min, then transfer to refrigerator for at least 30 min.

Once hardened, use scissors to gently cut a small hole near the top of the balloon knot, allow the balloon to slowly deflate and carefully remove the balloon from the shell. Fill with mousse and top with raspberry coulis, and enjoy!