Triple Chocolate Mousse Cups (Printable version)
Silky layers of dark, milk and white chocolate mousses served in individual cups for an elegant indulgence.
# 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 - 7 tablespoons cold heavy cream
→ Milk Chocolate Mousse
05 - 3.5 oz milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 7 tablespoons cold heavy cream
→ White Chocolate Mousse
09 - 3.5 oz white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 7 tablespoons cold heavy cream
→ Garnish
13 - Shaved chocolate or cocoa powder, as desired
# How to Prepare:
01 - Melt dark chocolate using a bain-marie or microwave in short bursts, then allow it to cool slightly. Whisk egg yolk with sugar until pale and creamy. Incorporate melted chocolate gently into the egg mixture. Whip heavy cream to soft peaks and fold carefully into the chocolate mixture. Divide evenly among the bottom of six serving cups and chill while preparing the next layer.
02 - Melt milk chocolate and cool slightly. Whisk egg yolk with sugar until thick and light. Blend in melted chocolate, then fold in whipped cream. Spoon this layer atop the chilled dark chocolate mousse and return cups to the refrigerator.
03 - Melt white chocolate and let cool. Whisk egg yolk with sugar until creamy, then combine with cooled chocolate. Whip cream to soft peaks and fold in gently. Spoon or pipe over the milk chocolate layer. Refrigerate all cups for at least one hour or until fully set.
04 - Prior to serving, top each mousse cup with shaved chocolate or a light dusting of cocoa powder if desired.
# Expert advice:
01 -
- The layers feel like a hidden treat—each spoonful offers something new and utterly creamy.
- Makes any occasion feel a little more special, even if it's just a Tuesday night craving.
02 -
- If your chocolate is too hot when you add it to the egg yolks, you'll end up with scrambled eggs (been there, done that!).
- Lingering bits of unmelted chocolate can ruin the mousse's texture, so patience is key when melting—low and slow wins.
03 -
- Whipping the cream just until soft peaks form keeps the mousse feather-light, never dense.
- Chilling time is non-negotiable if you want those layers to set and slice cleanly with a spoon.