Ube Mousse Cups – Elegant Filipino Dessert
Ube Mousse Cups are what I make when I need a dessert that feels fancy but does not make me sweat in the kitchen. Maybe you have guests tonight or you promised dessert for a potluck and your oven is already busy. Or maybe you just want something cold, creamy, and a little playful after dinner. This recipe saves the day, looks like you worked extra hard, and tastes like a sweet purple cloud. I will show you exactly how to make it smooth, light, and stable so it sets perfectly every time. Ready to scoop and smile? 
Ingredients
Here is everything you need to make 8 to 10 small cups, or 6 big ones. You can double it for a party. I keep the ingredients simple and easy to find.
- 1 cup ube halaya or ube jam, at room temperature
- 1 cup heavy cream, cold
- 1/2 cup cream cheese, softened
- 1/3 cup sweetened condensed milk, more to taste
- 1 teaspoon vanilla extract
- Pinch of salt for balance
- Optional for extra stability: 1 teaspoon powdered gelatin + 2 tablespoons water
- Optional color boost: a tiny drop of purple food gel
- Base or layers: crushed graham crackers or butter cookies
- Toppings: whipped cream, toasted coconut, fresh fruit, or white chocolate shavings
Ingredient notes:
Ube halaya is the heart of the flavor. If your jar is thick, warm it 10 seconds in the microwave so it folds smoothly. Heavy cream must be cold to whip up fluffy. Cream cheese helps the mousse feel rich and not too sweet. Gelatin is optional, but I like adding it when I need the cups to travel or sit out a bit longer.
Tip: Taste your ube halaya first. Some brands are sweeter than others. Adjust condensed milk to your liking.
Make mousse
Before you start
Chill your mixing bowl and whisk in the fridge for 10 minutes. Softened cream cheese should be smooth when pressed with a spoon. If using gelatin, sprinkle it over water in a small bowl and let it sit for 5 minutes to bloom. Then microwave 5 to 8 seconds until melted and fluid, not hot.
Step by step:
1. In a bowl, whip cold heavy cream to soft peaks. Look for cream that holds shape but still looks glossy. Do not overwhip.
2. In another bowl, beat cream cheese until creamy. Add ube halaya, condensed milk, vanilla, and a pinch of salt. Beat until smooth. If you want a bold purple, add a tiny gel dot and mix again.
3. If using gelatin, stream it into the ube mixture while mixing on low, just to blend it in evenly.
4. Fold the whipped cream into the ube mixture in two batches. Use a spatula and gentle motions. You want it light, airy, and streak free. Taste and adjust sweetness if needed.
That is your mousse. It should feel fluffy and scoopable. If it seems loose, do not worry. It will set up in the fridge.
Helpful resource: if you cannot find good ube halaya, try this reliable guide for making it at home from frozen yam: ube halaya from frozen yam. It is easy and the flavor shines.
My niece calls these purple clouds. I brought a batch to a family dinner and they vanished before I sat down. Even the ube skeptics asked for seconds.
Fill cups
Choose your cups
You can use small glass cups, mason jars, short tumblers, or clear plastic dessert cups. I like clear sides so you see the layers. If you plan to transport them, lids help a lot.
Two fun ways to build them:
1. Layered dessert cup: Add a spoonful of crushed graham crackers to the bottom. Press lightly with the back of the spoon. Pipe or spoon in mousse to half the cup. Add another thin layer of crumbs, then finish with more mousse to the top.
2. mousse only: Keep it simple and elegant. Fill each cup with mousse and save the crunch for the topping later.
For a neat finish, use a piping bag or a zip bag with the corner cut off. Swirls look pretty and make serving easy. If you are spooning it in, wipe any smudges on the glass with a damp paper towel.
Want more no bake cup ideas for parties? Try these creamy mango float cups or playful buko pandan cups. They pair nicely on a dessert table with these Ube Mousse Cups.
Chill
Make-ahead timeline
Cover the cups and chill them in the fridge until firm. Chill at least 4 hours for clean scoops and tidy edges. Overnight is even better. If you used the gelatin option, the cups will hold up nicely at room temperature for a short time, but keep them cool until serving for the best texture.
Freezer tip: You can freeze the filled cups for 30 to 45 minutes if you are in a rush. Do not freeze long term as it can change the mousse texture.
Transporting: Pack them in a shallow box so they do not tip over. Keep ice packs under the box if the ride is warm.
Add toppings
Easy topping ideas
- Whipped cream rosettes and a sprinkle of crushed cookies
- Toasted coconut flakes for a tropical crunch
- Fresh mango or strawberries for color and brightness
- White chocolate curls for a mellow sweetness
- Mini meringues for extra crunch
- Crumbled ube waffle shards for a fun twist using these crispy ube waffles
Keep it simple or go extra. I sometimes add a tiny pinch of flaky salt on top of the whipped cream. It makes the purple flavor pop.
Serving note: Serve chilled with small spoons. If your crumbs seem too loose, add a few drops of melted butter to bind them before layering.
Common Questions
Can I make Ube Mousse Cups ahead?
Yes. Make them up to 2 days in advance. Add fresh fruit toppings the day you serve so they stay bright.
What if I do not have cream cheese?
Replace with the same amount of mascarpone or use full fat Greek yogurt for a tangier mousse. The texture will be slightly softer.
Do I have to use gelatin?
No. The mousse sets nicely without it. Gelatin just helps when you want clean layers that hold up longer on a party table.
Can I use all purpose cream instead of heavy cream?
If it whips, it works. Chill it very cold. Heavy cream gives the most stable whip and the best light texture.
How do I fix grainy mousse?
Grainy mousse usually means the cream was overwhipped. Whisk a splash of extra cold cream into the mousse gently to smooth it out.
Ready to Spoon Into Purple Bliss
I love how these Ube Mousse Cups check every box: easy, elegant, and seriously delicious. Creamy ube, a hint of vanilla, and a soft purple swirl that looks like you ordered from a fancy bakery. They are perfect for birthdays, potlucks, or a Friday night treat. If you are in the mood to explore more ube sweets after this, you might also like these fun ube ice cream sandwich vibes, or for a layered twist from another kitchen, this friendly Ube Tiramisu Recipe is a great read. Grab your cups, whip that cream, and enjoy every chilled spoonful. 
Ube Mousse Cups
Ingredients
For the mousse
- 1 cup ube halaya or ube jam, at room temperature Warm it briefly in the microwave if thick.
- 1 cup heavy cream, cold Must be cold to whip properly.
- 1/2 cup cream cheese, softened Should be smooth when pressed.
- 1/3 cup sweetened condensed milk Adjust sweetness to your taste.
- 1 teaspoon vanilla extract
- 1 pinch salt For flavor balance.
- 1 teaspoon powdered gelatin Optional for extra stability.
- 2 tablespoons water For blooming the gelatin.
- 1 drop purple food gel Optional for color boost.
For the base or layers
- 1 cup crushed graham crackers or butter cookies
For toppings
- whipped cream For a creamy topping.
- toasted coconut For tropical crunch.
- fresh fruit (mango or strawberries) For color and brightness.
- white chocolate shavings For sweetness.
- mini meringues For additional crunch.
- crumbled ube waffle shards For a fun twist.
Instructions
Make mousse
- Chill your mixing bowl and whisk in the fridge for 10 minutes.
- If using gelatin, sprinkle it over water in a small bowl and let it sit for 5 minutes to bloom. Then microwave for 5 to 8 seconds until melted.
- In a bowl, whip cold heavy cream to soft peaks.
- In another bowl, beat cream cheese until creamy. Add ube halaya, condensed milk, vanilla, and a pinch of salt. Beat until smooth.
- If using gelatin, stream it into the ube mixture while mixing on low.
- Fold the whipped cream into the ube mixture in two batches until light and airy.
- Taste and adjust sweetness if needed. It should feel fluffy and scoopable.
Fill cups
- Choose clear cups for layering effects.
- For a layered dessert, add crushed graham crackers at the bottom, then layer mousse above.
- Alternatively, fill cups directly with mousse for a simpler approach.
Chill
- Cover the cups and chill in the fridge for at least 4 hours or overnight.
- If using gelatin, the mousse will hold up longer at room temperature but should be kept cool until serving.
Add toppings
- Top with whipped cream rosettes, toasted coconut, or any preferred toppings before serving.