Instructions

• Line a muffin tin with foil or silicone cupcake liners. Place the 8 ounces chopped semisweet chocolate and the 2 tablespoons butter in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between intervals, until the chocolate and butter are completely melted and smooth.
• Using a spoon or small spatula, spread the melted chocolate evenly over the inside of each liner, covering bottom and sides to form a cup. Return the lined pan to the refrigerator and chill until the chocolate is firm. When firm, remove the foil or pop the silicone cups out and set the chocolate cups aside in the refrigerator (or in a cool place).
• Place the 6 ounces semisweet chocolate (to be used in the filling) in a microwave-safe bowl and melt in 20–30 second intervals, stirring until smooth. Let this melted chocolate cool slightly so it is warm but not hot.
• Separate the 2 eggs, placing yolks in one bowl and whites in another. (Pasteurized eggs are preferred for recipes using raw yolks/whites.)
• In a medium bowl, beat the 8 ounces cream cheese with 1/4 cup of the sugar and the 1 teaspoon vanilla until smooth and free of lumps.
• Stir the egg yolks into the cream cheese mixture until incorporated, then stir in the cooled melted chocolate until the mixture is uniform.
• In a clean bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form but the whites are not dry.
• Gently fold the beaten egg whites into the chocolate-cream cheese mixture until no large streaks remain.
• In a separate bowl, whip the 1 cup heavy cream to soft peaks. Fold the whipped cream into the chocolate mixture until evenly combined.
• Spoon or pipe the mousse into the chilled chocolate cups, dividing the mixture evenly.
• Refrigerate the filled mousse cups until set and chilled (at least 1 hour is recommended) before serving.
• Serve chilled; garnish as desired.