Triple Chocolate Mousse Cups (Printer-friendly)
Silky layers of dark, milk and white chocolate mousses in individual cups, chilled for a refined, indulgent dessert.
# 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 - 3.5 fl oz 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 - 3.5 fl oz 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 - 3.5 fl oz heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How to Make It:
01 - Gently melt chopped dark chocolate using a bain-marie or microwave in short intervals; cool slightly. Whisk egg yolk with granulated sugar until pale and creamy. Fold in melted chocolate until just incorporated. Whip heavy cream to soft peaks and gently fold into chocolate mixture. Divide evenly among six small serving cups, forming the base layer. Refrigerate while preparing the next layer.
02 - Melt milk chocolate and cool slightly. Whisk egg yolk with sugar until pale and creamy, then fold in the melted milk chocolate. Whip heavy cream to soft peaks and incorporate. Gently spoon this mixture over the set dark chocolate layer in each cup. Return to refrigerator to chill.
03 - Melt white chocolate and let cool slightly. Whisk egg yolk and sugar until creamy, blend in the melted white chocolate, then incorporate whipped cream gently. Either spoon or pipe the mixture atop the milk chocolate layer in each cup. Chill all cups for at least 1 hour or until completely set.
04 - Just before serving, garnish each mousse cup with chocolate shavings or a dusting of cocoa powder as desired.
# Expert Tips:
01 -
- Layering three types of mousse in one cup makes every bite a little adventure just for you.
- I promise, pulling these from the fridge at a dinner party has earned me more than one round of applause.
02 -
- Whipping cream before your chocolates are melted can lead to a race against time that’s not fun—melt chocolates first, then whipped cream at the ready!
- If your chocolate seizes or looks grainy, adding a splash of warm cream (not water) can sometimes coax it back to smoothness.
03 -
- Let each mousse layer chill firmly before adding the next or you risk mixing colors and losing those clean stripes.
- Use a piping bag for the upper layers to avoid disturbing the layers underneath—your cups will stay picture-perfect.