Triple Chocolate Mousse Cups (Printable)
Velvety dark, milk and white chocolate mousses layered in cups, chilled and finished with shaved chocolate.
# 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 tbsp granulated sugar
04 - 3.4 fl oz cold heavy cream
→ Milk Chocolate Mousse
05 - 3.5 oz milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tbsp granulated sugar
08 - 3.4 fl oz cold heavy cream
→ White Chocolate Mousse
09 - 3.5 oz white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tbsp granulated sugar
12 - 3.4 fl oz cold heavy cream
→ Garnish
13 - Shaved chocolate or unsweetened cocoa powder, for finishing (optional)
# How To Make It:
01 - Melt the dark chocolate using a bain-marie or in the microwave with short intervals. Allow to cool slightly. Whisk the egg yolk with sugar until pale and creamy, then fold in the melted chocolate. Whip the heavy cream to soft peaks and gently incorporate into the chocolate mixture. Distribute evenly among six serving cups and refrigerate while preparing the next mousse.
02 - Repeat the melting, whisking, and folding process with the milk chocolate, egg yolk, sugar, and cream. Once the mixture is smooth and aerated, spoon gently over the chilled dark chocolate base. Return the cups to the refrigerator to set this layer.
03 - Melt the white chocolate, then follow the same method by combining with the egg yolk, sugar, and softly whipped cream. Pipe or spoon the white chocolate mousse atop the milk chocolate layer. Chill all assembled cups for at least 1 hour or until each layer is fully set.
04 - Prior to serving, top each mousse cup with shaved chocolate or a dusting of cocoa powder, according to preference.
# Expert Suggestions:
01 -
- Layers of chocolate create a surprise in every bite—each mousse distinct but harmonious.
- Elegant enough for guests yet approachable for a cozy night in, these cups never fail to impress.
02 -
- One time my white chocolate seized up into a grainy mess because I rushed the melting—low and slow wins the race here.
- I discovered that chilling the cups briefly between layers gives crisp, defined lines with no slipping or blending.
03 -
- Use the best chocolate you can—its flavor is the star of each mousse.
- If making ahead, tuck a piece of plastic wrap gently over the surface to keep the tops from drying.