Triple Chocolate Mousse Cups (Printer-friendly)
Three layers of dark, milk and white chocolate mousses chilled in individual cups; silky, elegant dessert.
# What You'll Need:
→ Dark Chocolate Mousse
01 - 3.5 oz (100 g) dark chocolate (minimum 60% cocoa), chopped
02 - 1 large egg yolk
03 - 1 1/2 tablespoons sugar
04 - 3.5 fl oz (100 ml) cold heavy cream
→ Milk Chocolate Mousse
05 - 3.5 oz (100 g) milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons sugar
08 - 3.5 fl oz (100 ml) cold heavy cream
→ White Chocolate Mousse
09 - 3.5 oz (100 g) white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons sugar
12 - 3.5 fl oz (100 ml) cold heavy cream
→ Garnish
13 - Shaved chocolate or cocoa powder, optional, for topping
# How to Prepare:
01 - Gently melt dark chocolate over a bain-marie or in the microwave in short bursts until smooth. Allow it to cool slightly. In a separate bowl, whisk the egg yolk with sugar until pale and creamy. Fold the melted chocolate into the yolk mixture until incorporated. Whip the cold heavy cream to soft peaks, then carefully fold into the chocolate base. Spoon evenly among 6 small serving cups, creating the bottom layer. Refrigerate while preparing the next mousse.
02 - Using the same technique, melt milk chocolate and let cool slightly. Whisk another egg yolk with sugar until pale, then blend in melted milk chocolate. Whip cold cream until soft peaks form, then gently fold into the chocolate mixture. Distribute over the set dark chocolate layer in each cup. Chill again for proper setting.
03 - Melt white chocolate and allow to cool slightly. Blend egg yolk with sugar until pale and creamy, then gently fold in melted white chocolate. Whip heavy cream until soft peaks form and fold into the chocolate mixture. Spoon or pipe as the final layer over the milk chocolate mousse. Refrigerate all cups for a minimum of 1 hour until fully set.
04 - Just before serving, garnish each cup with shaved chocolate or a light dusting of cocoa powder as desired.
# Expert Advice:
01 -
- Each spoonful gives you a distinct taste of dark, milk, and white chocolate layered together—it’s like getting three desserts in one.
- These little cups look impressive but are more forgiving in preparation than you’d think, perfect for wowing friends or treating yourself.
02 -
- If you rush while folding the cream into the chocolate, your mousse can end up dense or greasy—I learned that the hard way, more than once.
- A chill between each layer is the secret to those neat, defined strata; a little patience goes a long way here.
03 -
- A gentle hand while folding in the cream keeps the mousse cloud-light—resist the urge to stir vigorously.
- For perfectly smooth mousse, always let the melted chocolate come down to lukewarm before combining with eggs.