Strawberry Jalapeno Mousse Cups

Enjoy some sweet heat with your chocolate mousse. It's an amazing combination of flavors and sensations.

Preparation 10 mins
Total Time 0:10
Serves 16     adjust servings


  • 10 oz heavy cream - divided
  • 4 oz dark chocolate
  • 1 large egg white
  • 1/4 C extra-fine granulated sugar - pulse in a food processor if you don't have extra fine sugar
  • Smucker's Fruit and HoneyStrawberry Jalapeno Fruit Spread
  • Chocolate Cups - optional
  • Candied Jalapenos
  • Strawberry slices
  • Whipped cream


  1. Heat the 5 oz of the heavy cream and chocolate over low heat until completely melted and smooth. Do not boil or burn the chocolate. Remove from the heat and transfer to a bowl. To cool quickly, place the bowl into a larger bowl with water and ice. Mix to cool. Add remaining 5 oz of cream and whip together until soft peaks form.
  2. Whip the egg white and sugar until stiff peaks form. Gradually fold in the whipped chocolate mixture.
  3. Transfer the mixture to a piping bag with an open tip. Store in the fridge until ready to serve.
  4. When ready to serve, pipe into your chocolate cups or into a small serving glass. Top with a dollop of Smucker's Fruit and Honey Strawberry Jalapeno Fruit Spread and garnish with a candied jalapeno and/or strawberry slice.


© 2016 Pint Sized Baker. All rights reserved.