Triple Chocolate Mousse Cups (Printer-friendly)
Silky layers of dark, milk and white chocolate mousses in cups, chilled until set and topped with shaved chocolate.
# What you'll need:
→ Dark Chocolate Mousse
01 - 3.5 ounces dark chocolate (minimum 60% cocoa), chopped
02 - 1 large egg yolk
03 - 1 1/2 tablespoons granulated sugar
04 - 3.5 fluid ounces heavy cream, cold
→ Milk Chocolate Mousse
05 - 3.5 ounces milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 3.5 fluid ounces heavy cream, cold
→ White Chocolate Mousse
09 - 3.5 ounces white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 3.5 fluid ounces heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder for topping (optional)
# Method:
01 - Melt the dark chocolate using a bain-marie or microwave in short bursts. Allow it to cool briefly. Whisk egg yolk with sugar until pale and creamy. Gently incorporate the melted chocolate into the yolk mixture. Whip heavy cream to soft peaks and carefully fold into the chocolate mixture. Evenly divide and spoon into the base of 6 serving cups. Refrigerate while proceeding with the next mousse.
02 - Melt the milk chocolate using the same method. Whisk another egg yolk with sugar until light and creamy. Blend in the melted chocolate, then fold in softly whipped heavy cream. Gently layer over the chilled dark chocolate mousse. Refrigerate to firm the layer.
03 - Melt the white chocolate, whisk an egg yolk with sugar, and fold together as before. Integrate the whipped heavy cream carefully. Spoon or pipe the white chocolate mousse atop the milk chocolate layer. Chill all assembled cups for at least 1 hour until fully set.
04 - Once set, finish each mousse cup with a sprinkle of shaved chocolate or a dusting of cocoa powder as desired before serving.
# Expert Tips:
01 -
- The combination of three mousses in one cup feels like a secret only true chocolate lovers know about.
- Every spoonful is a different experience—sometimes dark and intense, sometimes light and creamy—that keeps everyone reaching for more.
02 -
- If you rush the cooling after melting chocolate, you risk melting the whipped cream and ending up with soupy mousse—I learned this the sticky way.
- A perfectly clean bowl makes all the difference when whipping cream; any trace of fat can prevent soft peaks from forming.
03 -
- Let your chocolates cool to lukewarm before folding into cream, or the mousse will deflate.
- For an adult twist, adding a splash of coffee liqueur to the dark chocolate mousse makes the flavors deeper and more sophisticated.