Triple Chocolate Mousse Cups (Printable)
Layered dark, milk and white chocolate mousses chilled in individual cups for an elegant finish.
# What You 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, cold
→ 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, cold
→ 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, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# Directions:
01 - Melt dark chocolate over a bain-marie or in brief microwave intervals until smooth. Allow to cool slightly. Meanwhile, whisk egg yolk with sugar until lightened in color and creamy. Fold the melted chocolate into the egg mixture until fully blended. Whip heavy cream to soft peaks, then gently incorporate into chocolate base. Portion evenly into the bases of six serving cups. Refrigerate to set.
02 - Using the same technique, melt milk chocolate, then whisk a separate egg yolk with sugar to pale consistency. Blend chocolate with yolk mixture and fold in softly whipped heavy cream. Layer over the set dark chocolate mousse in each cup and return cups to refrigeration.
03 - Repeat the process with white chocolate, combining it with an egg yolk, sugar, and softly whipped cream. Spoon or pipe this mousse on top of the milk chocolate layer. Chill all assembled cups for at least one hour or until thoroughly set.
04 - Just before serving, finish with shaved chocolate or a dusting of cocoa powder as desired.
# Expert Tips:
01 -
- You get all the best chocolates at once—every spoonful is a surprise for your sweet tooth.
- They look so impressive that friends always assume I bought them from a fancy patisserie.
02 -
- I once skipped letting the chocolate cool and ended up with scrambles—patience prevents disaster.
- Switching from hand-whisk to electric mixer changed my mousse game—the extra volume is worth washing another tool.
03 -
- Take your time melting each chocolate; any burning ruins the whole batch.
- A tiny pinch of sea salt in the dark chocolate layer wakes up all the flavors.