Triple Chocolate Mousse Cups (Printer-Friendly)
Three-layer chocolate mousses—dark, milk and white—chilled in individual cups and finished with shaved chocolate.
# 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 - Melt the dark chocolate gently over a bain-marie or in short microwave bursts. Allow the chocolate to cool slightly. In a mixing bowl, whisk together the egg yolk and sugar until the mixture is pale and creamy. Carefully fold in the melted chocolate until fully incorporated. Whip the cold heavy cream to soft peaks in a separate bowl, then gently fold into the chocolate mixture until smooth. Divide and spoon this mixture evenly into the base of 6 individual serving cups. Chill cups in the refrigerator while you prepare the next mousse layer.
02 - Repeat the prior process, melting the milk chocolate and combining with the second egg yolk and sugar. Whisk cream to soft peaks and fold into the chocolate mixture. Gently layer the milk chocolate mousse over the set dark chocolate mousse in each cup. Return cups to the refrigerator for additional chilling.
03 - Melt the white chocolate, then allow to cool slightly. Whisk the third egg yolk with sugar until pale, then fold in the melted chocolate. Whip cream to soft peaks and fold into the white chocolate mixture. Spoon or pipe the mousse over the milk chocolate layer. Chill all assembled cups for at least 1 hour, or until the dessert is fully set.
04 - Before serving, finish each cup with shaved chocolate or a light dusting of cocoa powder as desired.
# Expert Advice:
01 -
- Each spoonful hides three distinct chocolate clouds that feel as decadent as a secret indulgence.
- They look so impressive but are actually surprisingly forgiving to put together, even after a long day.
02 -
- If your chocolate is too hot when folded in, the mousse will turn grainy—let it cool just enough until it feels lukewarm.
- A piping bag, even a makeshift one from a plastic bag, makes neat layering almost effortless and keeps your glasses tidy.
03 -
- Don’t rush the cooling between layers; patience brings out those picture-perfect stripes.
- A drizzle of coffee liqueur or a pinch of sea salt in the dark chocolate layer can make the flavors sing.