Triple Chocolate Mousse Cups (Printable)
Layered dark, milk and white chocolate mousses chilled in cups for an elegant, indulgent French 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)
# Directions:
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 Advice:
01 -
- You get all three classic chocolates in every single bite, like a secret treat hidden under each layer.
- It looks so impressive in cups but is secretly much easier to make than people assume.
02 -
- Once, I added warm mousse to the next layer too soon and they blended together—chill between layers for those sharp, clean lines.
- Letting your cream get too stiff will make the mousse dense, so aim for soft peaks instead of firm ones.
03 -
- Always taste and check the chilled consistency before adding the next layer; a few extra minutes chilling can rescue a too-soft mousse.
- If you make a mistake in a layer, just top with extra garnish; nobody will ever know.