Decadent Espresso Chocolate Mousse Cups

1. Melt Chocolate and Butter

Melt the chopped dark chocolate and unsalted butter together in a heatproof bowl set over a pan of barely simmering water. Stir until the mixture is smooth and glossy.

2. Coat Liners with Chocolate

Pour a small amount of the melted chocolate into each of four parchment paper or silicone liners placed in a standard muffin pan. Tilt the liners to ensure the chocolate coats the bottom and sides evenly. Allow the chocolate to set in the refrigerator for about 10 minutes until firm.

3. Apply Second Chocolate Coating

After the initial coating has set, use the remaining melted chocolate to give the liners a second coating. Return them to the refrigerator and let them set for another 20 minutes.

4. Prepare Mascarpone Mixture

In a large bowl, beat together the softened mascarpone cheese, cream cheese, powdered erythritol sweetener, and vanilla extract until smooth and well combined.

5. Whip Heavy Cream with Espresso Powder

In another large bowl, whip the chilled heavy cream with the instant espresso powder until stiff peaks form.

6. Fold Whipped Cream into Mascarpone Mixture

Gently fold the whipped cream into the mascarpone mixture using a spatula until well incorporated. Be careful not to overmix to maintain the airy texture.

7. Fill Chocolate Cups with Mousse

Retrieve the chocolate cups from the refrigerator and fill each one with the mousse mixture. Use a piping bag for a neat presentation or simply spoon the mousse into the cups. Refrigerate the mousse cups for at least 30 minutes to set.

8. Garnish with Cocoa Powder

Just before serving, sift a light dusting of cocoa powder over each mousse cup to enhance the chocolate flavor.