You shouldn’t have a problem with finishing all that’s on your plate with this smooth and creamy chocolate dessert. That’s because you can eat the mug too. Yes, really.
And as if chocolate mugs weren’t enough, they’re filled with boozy red velvet mousse.
To get started, you’ll need a few things from the kitchen.
Parchment paper, scissors, clear tape and four empty soda cans are some of the tools needed to make the cylinder part of the mug.
Cut a piece of parchment paper in a rectangle shape that’s long and wide enough to wrap around a soda can. Then tape the edges where they meet.
Another item needed for the cylinder part of the mug is a thin sheet of plastic. I used a sheet cover that goes in a three-hole binder. Cut it into a long rectangle that will fit once around the circumference of the soda can, plus just a bit more length added at the end.
The melted chocolate will be spread on the plastic and then wrapped around the can to form a cylinder shape for the mug. So that the chocolate covers the circumference of the can, a line will need to be drawn on the plastic to use as guide to know where the melted chocolate should end. Since the chocolate adds to the circumference when it’s wrapped around the can, an extra inch of space is needed in addition to the actual circumference of the can. A Sharpie pen works well when drawing this line on the plastic.
On a sideless cookie sheet, lay a large piece of parchment paper. Then lay the piece of plastic in the middle of the cookie sheet. Using an icing spatula, spread melted chocolate as evenly as possible over the plastic from one end up to where the line is drawn.
Pick up the plastic from the end without the chocolate on it, and slowly lift it off the parchment paper.
Using a knife, scrape the sides of the plastic to remove any excess chocolate hanging off the sides.
Put your finger in the hole on top of the soda can to get a good grip. Chocolate side down, wrap the plastic around the can, using the bottom edge of the can as a guide to lay the chocolate as straight as possible.
Set the can on a parchment paper-lined plate, and put it in the fridge to harden for about an hour.
Next, to make the handles for the mugs, put a large, clean piece of parchment paper on the cookie sheet. Using an icing spatula, spread the chocolate onto the paper in a flat circle about 1/8 inch thick (a bit thicker than it was when making the cylinder). Put the cookie sheet in the fridge for just a short time so the chocolate starts to harden but is still soft enough to cut with cookie cutters (about five minutes).
Remove the chocolate (for the handles) from the fridge, and use the largest size cookie cutter to cut circles. Then use the smaller cookie cutter to make a smaller circle inside the bigger circle.
With a sharp knife, score each “ring” in half to make two handles out of each circular cut. The circles in the middle can be used as garnish if desired. Put the handles in the fridge to set.
Remove the cylinders from the fridge. Put your finger in the can to get a good grip. Slowly peel the plastic from the chocolate.
Try to not handle the outside of the cylinder, because it marks up easily, and handling it will leave fingerprints on it when touched. When handling the cylinder, put your hand inside to move it around. Carefully remove the parchment paper from the inside, and set the cylinder back on the paper-lined plate.
Using melted chocolate that’s had time to cool, spoon it into the inside bottom of the cylinder to make the bottom of the mug. Be sure that the melted chocolate is cool. If it’s too warm, it will melt the bottom of the mug.
To attach the handle to the mug, heat a small pot on medium heat for about a minute. Turn the pot over so the bottom is facing up. Quickly add the cut edges of the handle on the bottom of the pan to melt them, and attach the handle to the mug. Put the mug in the fridge to cool.
To make the mousse, use a double boiler. When the water starts to boil, add the chocolate chips to the pan.
Continuously stir the chocolate chips. Add the sugar, and stir.
Continue to stir.
Add the cream, and stir.
Add the Irish cream, and stir.
Add the red velvet emulsion, and stir.
Remove from the heat, and chill in the fridge.
Fold the Cool Whip topping into the mousse to make swirls.
Serve the boozy red velvet mousse in the edible chocolate mugs. Top with chocolate hearts, other colorful candy or the chocolate circles left over from making the handles.
Last but definitely not least, enjoy bite after bite.
I love how light and fluffy the mousse is.
And dig in — to your mug, that is.
Edible chocolate mugs with boozy red velvet swirl mousse recipe
Adapted from How To Cook That
Yields 4 large servings
Prep time: 1 hour | Cook time: 20 minutes | Inactive time: 4 hours | Total time: 5 hours 20 minutes
For the edible chocolate mug
- 5 cups semisweet chocolate chips (for the cylinder portion of the mugs), melted in batches as needed
- 1 cup semisweet chocolate chips (for the handles on the mugs)
- 1 cup semisweet chocolate chips (for the inside bottoms of the mugs)
- 4 empty soda cans
- Parchment paper, cut into four 9 x 4-1/2-inch pieces
- Additional parchment paper for use when forming the chocolate
- 2 sheets clear flexible plastic (such as sheet protectors for a binder), cut into four 11 x 3-inch pieces
- Scotch tape
- Thin-tipped Sharpie or other pen that will write on plastic
- 1/2-inch diameter circular cookie cutter
- 2-1/2-inch diameter circular cookie cutter
For the boozy red velvet mousse
- 2-1/2 cups semisweet chocolate chips
- 3 tablespoons granulated sugar
- 1-3/4 cups heavy cream
- 1/2 cup Irish cream liqueur
- 1 tablespoon red velvet emulsion
- 28 ounces Cool Whip topping, for the mousse
- 4 ounces Cool Whip topping, for garnish
For the edible chocolate mug
- Wrap the 9 x 4-1/2-inch piece of parchment paper around the sides of the soda can, and tape along the seam.
- Wrap a piece of the plastic over the parchment paper-wrapped can. At the point where the shortest end of the plastic meets up and touches the other side of the plastic, make a small mark with a pen. Add another inch to where the small mark is, and draw a line with a pen widthwise to mark the spot where the edge of the chocolate will be spread. For an average-size soda can, the line would be drawn about 9 inches from 1 of the ends of the plastic.
- On a sideless cookie sheet, lay a large piece of parchment paper, and lay the plastic in the middle of it. Set aside.
- Using an icing spatula, thinly and evenly spread melted chocolate on top of the plastic from the longest end opposite the pen mark all the way up to the pen mark.
- Gently pull up the plastic, and run a knife along the edges to remove excess chocolate coming off the sides.
- Carefully put a finger through the hole on top of the can to get a good grip. Slowly wrap the plastic strip chocolate side down around the can, making sure the edge of the chocolate closest to the bottom of the can is straight when lined up with the bottom edge of the can.
- Set the can upright on a parchment-lined plate, and repeat the process above to make the other 3 mugs.
- Chill the chocolate cylinders in the refrigerator for about 2 hours to harden.
- Put your finger into the top hole of the can to get a good grip. Carefully unwrap the plastic from the chocolate. Pull the can out from the parchment paper and chocolate.
- Try to not touch the outside of the chocolate, because doing so leaves fingerprints and marks. Instead, put your fingers on the inside of the cylinder when handling. Carefully remove the parchment paper from the chocolate.
- Set the chocolate mugs back onto a parchment paper-lined plate.
- For the bottoms of the mugs: To make the bottoms of the mugs, use melted chocolate that has had time to cool a bit, and spoon chocolate inside the bottom of the cylinder from side to side to make the bottom of the mug. Be very careful to not use melted chocolate that is hot, or it will melt the bottom of the mug. Chill in the fridge for another hour.
- For the handles on the mugs (part 1): While the mugs are in the fridge, make the handles. On the cookie sheet, evenly spread chocolate in the shape of a large, flat circle about 1/8 inch thick (a bit thicker than the chocolate that was spread for the cylinder).
- For the handles on the mugs (part 2): Put the cookie sheet in the fridge for just a short time; long enough to slightly harden the chocolate, but a short enough time so that it’s still soft enough to punch a cookie cutter through (about 5 minutes).
- For the handles on the mugs (part 3): Punch the largest cookie cutter through the chocolate 2 times. Then punch the smaller cookie cutter in the middle of the circle made by the larger cookie cutter. With the tip of a knife, make a score to cut the “ring” in half. Chill in the fridge for about 1 hour.
- For the handles on the mugs (part 4): Remove each handle from the parchment paper. Warm the bottom of a small pot on the stove, and turn it upside down (bottom side up). Carefully and quickly set the insides of the mug handles on the bottom of the warm pan to slightly melt the edges. Then attach them to the mugs. Do this as quickly as possible so the warmth from your hands doesn’t melt the chocolate handles. Chill the mugs in the fridge for about 30 minutes.
For the boozy red velvet mousse
- While the mugs are chilling in the fridge, heat a double boiler on medium heat. When the water is lightly boiling, add the chocolates, and continuously stir.
- When the chocolate becomes soft, stir in the sugar. Continuously stir.
- Add the cream, and continuously stir.
- Add the Irish cream, and stir.
- Add the red velvet emulsion, and continue to stir.
- Remove the mousse from the heat, and set aside to cool. Transfer the mousse to the refrigerator to cool for at least 2 hours.
- Once chilled, fold in the Cool Whip to make swirls.
- Serve in edible chocolate mugs. Top with Cool Whip topping. Garnish with heart-shaped Valentine’s chocolates, or use the circles that are left over from making the handles.
- Store leftovers in the refrigerator.