Triple Chocolate Mousse Cups (Printable)
Layered dark, milk and white chocolate mousses chilled in individual cups for an elegant, creamy finish.
# What You'll Need:
→ Dark Chocolate Mousse
01 - 3.5 oz dark chocolate (minimum 60% cocoa), finely 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, finely 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, finely 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 - Chocolate shavings or cocoa powder, for finishing (optional)
# Directions:
01 - Melt dark chocolate in a heatproof bowl over simmering water or in 30-second microwave intervals until smooth. Allow to cool slightly. Whisk egg yolk with sugar until pale. Fold in melted chocolate. Whip cold heavy cream to soft peaks, then fold gently into chocolate mixture. Distribute evenly into bases of 6 small serving glasses. Refrigerate while preparing next layer.
02 - Repeat the dark chocolate mousse process using milk chocolate, a separate egg yolk, sugar, and cold cream. Once mixture is smooth, spoon over the set dark chocolate layer. Return glasses to refrigerator.
03 - Follow the same method using white chocolate and remaining yolk, sugar, and cream. Pipe or spoon delicately over the milk chocolate layer. Chill all assembled cups for a minimum of 1 hour, or until set.
04 - Garnish each mousse cup with chocolate shavings or a dusting of cocoa powder before serving, if desired.
# Expert Tips:
01 -
- Each spoonful is a playful journey through three unique chocolate flavors – yes, it’s as blissful as it sounds.
- The make-ahead magic means you’ll be relaxed when you serve them (just chill and garnish).
02 -
- If your chocolate is even a little too hot when folded with eggs, the mousse can split – patience pays off.
- Don’t rush the chilling between layers; it truly makes for crisp, photogenic lines and a firmer dessert.
03 -
- Always cool melted chocolate to just warm before combining with eggs; it saves the texture every time.
- Use a folding motion (not stirring) for the whipped cream, and your mousse will retain its decadent airiness.