Triple Chocolate Mousse Cups (Printable)
Three layered chocolate mousses—dark, milk and white—chilled in cups for a silky, elegant finish.
# What You 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 granulated sugar
04 - 3.5 fl oz (100 ml) heavy cream, cold
→ Milk Chocolate Mousse
05 - 3.5 oz (100 g) milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 3.5 fl oz (100 ml) heavy cream, cold
→ White Chocolate Mousse
09 - 3.5 oz (100 g) white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 3.5 fl oz (100 ml) heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# Directions:
01 - Melt dark chocolate over a double boiler or in short intervals in a microwave until smooth, then allow to cool slightly. Whisk egg yolk with sugar in a bowl until pale and creamy. Gently incorporate melted chocolate into the egg mixture. In a separate bowl, whip heavy cream to soft peaks and fold into the chocolate base. Portion evenly into six serving glasses; refrigerate while working on the next layer.
02 - Melt milk chocolate and repeat the previous method using egg yolk, sugar, and cream. Fold ingredients together until uniform, layer gently atop dark chocolate mousse in each cup, and chill once more.
03 - Melt white chocolate and use remaining egg yolk, sugar, and cream. Combine and gently fold until smooth. Arrange or pipe the white chocolate mousse onto milk chocolate layers. Chill all cups for at least one hour or until fully set.
04 - Prior to serving, decoratively top each mousse cup with shaved chocolate or a light dusting of cocoa powder if desired.
# Expert Hints:
01 -
- This is a dramatic, crowd-pleasing dessert that tastes like it came from a patisserie, but is surprisingly approachable at home.
- The process is a little bit meditative: melting, whipping, and layering invite you to slow down and enjoy the chocolatey aroma with every step.
02 -
- If the chocolate and egg mixture are different temperatures, everything can seize up or split—wait until they are both just above room temp.
- Don’t rush the whipping stage: under-whipped cream results in a runny mousse, over-whipped makes it heavy and dense. Soft peaks really do matter.
03 -
- Tempering your chocolate ensures it’s glossy and never grainy—a little patience goes a long way here.
- Warming your serving glasses briefly with your hands keeps the mousse layers from sticking as you build them up.