Triple Chocolate Mousse Cups (Printable)
Layered dark, milk and white chocolate mousses in cups, chilled to set for an elegant, indulgent dessert.
# What You 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, chilled
→ 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, chilled
→ 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, chilled
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# Steps:
01 - Melt dark chocolate over a bain-marie or in 20-second microwave intervals, stirring until smooth. Let cool slightly. Whisk the egg yolk with sugar until pale and creamy. Fold the melted chocolate into the egg mixture, ensuring minimal deflation. Whip the cold heavy cream to soft peaks, then gently incorporate into the chocolate mixture. Evenly distribute into six small serving cups as the base layer. Chill in the refrigerator while preparing the next mousse.
02 - Repeat the melting and mixing process with milk chocolate, another egg yolk, sugar, and heavy cream. Once incorporated, carefully spoon the mousse over the set dark chocolate layer. Return the cups to the refrigerator for further chilling.
03 - Using the same method, prepare the white chocolate mousse. Spoon or pipe the final layer onto the set milk chocolate mousse. Chill all cups at least 1 hour or until the mousse is firmly set.
04 - Garnish with shaved chocolate or dust lightly with cocoa powder prior to serving, if desired.
# Expert Advice:
01 -
- You get three distinct chocolate flavors in one bite, which always surprises even seasoned chocoholics.
- It feels fancy but is secretly forgiving, so you can impress guests without breaking into a sweat.
02 -
- I once rushed the chilling time and ended up with droopy layers—patience really matters here.
- Using room-temperature eggs makes for a creamier mousse and avoids the shock that can make chocolate seize.
03 -
- Carefully fold the whipped cream into chocolate—overmixing makes the mousse dense, not airy.
- A small splash of coffee liqueur in the dark chocolate layer creates a subtle depth guests will never guess.