Triple Chocolate Mousse Cups (Printable View)
Layers of dark, milk and white chocolate mousse chilled in cups for an elegant, indulgent finish.
# What You’ll Need:
→ Dark Chocolate Mousse
01 - 3.5 oz dark chocolate (minimum 60% cocoa), chopped
02 - 1 large egg yolk
03 - 1 1/2 tablespoons granulated sugar
04 - 1/3 cup plus 1 tablespoon heavy cream, cold
→ Milk Chocolate Mousse
05 - 3.5 oz milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 1/3 cup plus 1 tablespoon heavy cream, cold
→ White Chocolate Mousse
09 - 3.5 oz white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 1/3 cup plus 1 tablespoon heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# Cooking Steps:
01 - Melt dark chocolate gently over a bain-marie or in short microwave intervals until smooth. Allow to cool slightly. In a bowl, whisk egg yolk with sugar until pale and creamy. Fold melted chocolate into the egg mixture. Whip cold heavy cream to soft peaks and gently incorporate into the chocolate mixture. Divide evenly among 6 small serving cups. Chill to set while preparing the next layer.
02 - Repeat the melting, whisking, and folding process using milk chocolate, a second egg yolk, sugar, and cream. Once smooth and creamy, layer carefully over the set dark chocolate in each cup. Chill briefly to firm up before continuing.
03 - Repeat preparation using white chocolate, remaining egg yolk, sugar, and cream. Spoon or pipe this mousse evenly atop the milk chocolate layer in each cup. Refrigerate all assembled cups at least 1 hour, or until fully set.
04 - Just before serving, sprinkle with shaved chocolate or lightly dust with cocoa powder, if desired.
# Expert Tips:
01 -
- This is the dessert that makes everyone at the table pause mid-sentence for their first spoonful.
- Each silky layer offers something different, so it never gets boring bite after bite.
02 -
- If you rush and add the cream while the chocolate is hot, you&aposll end up with a sad, grainy mess.
- Letting each layer chill properly before adding the next is the secret—otherwise, your layers will blend together instead of staying beautifully defined.
03 -
- Use an offset spatula or the back of a spoon to level each mousse layer for the cleanest lines.
- A touch of strong espresso in the dark chocolate mousse gives incredible depth, and only you have to know it's there.