Triple Chocolate Mousse Cups (Print Version)
Three layers of dark, milk and white chocolate mousses chilled in cups for a silky, elegant indulgence.
# 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 - 1/3 cup plus 1 tablespoon 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 - 1/3 cup plus 1 tablespoon 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 - 1/3 cup plus 1 tablespoon heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder for topping (optional)
# How to Cook:
01 - Melt the dark chocolate in a heatproof bowl set over gently simmering water or in brief microwave bursts; cool slightly. Whisk egg yolk with sugar until pale and creamy. Fold the melted chocolate into the yolk mixture. Whip cold heavy cream to soft peaks and incorporate gently. Divide evenly into the base of six serving cups. Refrigerate while preparing the next layer.
02 - Repeat the process for the milk chocolate: melt the chocolate, whisk egg yolk with sugar, fold in chocolate, whip cream, and combine. Gently spoon or pipe atop the set dark chocolate base. Chill cups before proceeding.
03 - Melt the white chocolate and follow the same method for combining with egg yolk, sugar, and whipped cream. Layer over the milk chocolate mousse in the cups. Chill all cups for at least one hour or until fully set.
04 - Garnish with shaved chocolate or a dusting of cocoa powder just before serving, if desired.
# Expert Advice:
01 -
- Each spoonful is an adventure through creamy layers and bursts of chocolate flavor that secretly outshine anything from a patisserie case.
- You can personalize the cups with toppings and liqueur—little details that have made it a family request for every celebration.
02 -
- Rushing the chilling step leads to runny layers—learned that as one disastrous attempt turned into a chocolate puddle.
- Using room-temperature egg yolks makes the mousse blend silky rather than grainy—don’t skip this tiny preparation.
03 -
- Whip the cream only to soft peaks, not stiff—your mousse will never seize or turn grainy.
- A dash of espresso powder in the dark chocolate layer lifts the flavors beyond ordinary chocolate.