Triple Chocolate Mousse Cups (Printable)
Three chilled layers of dark, milk and white chocolate mousses in individual cups, finished with shaved chocolate.
# What You Need:
→ Dark Chocolate Mousse
01 - 3.5 oz dark chocolate (minimum 60% cocoa), finely chopped
02 - 1 large egg yolk
03 - 1 1/2 tablespoons granulated sugar
04 - 3.5 fl oz heavy cream, chilled
→ Milk Chocolate Mousse
05 - 3.5 oz milk chocolate, finely chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 3.5 fl oz heavy cream, chilled
→ White Chocolate Mousse
09 - 3.5 oz white chocolate, finely chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 3.5 fl oz heavy cream, chilled
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How To Make It:
01 - Melt the dark chocolate gently over a double boiler or with brief intervals in the microwave. Allow to cool slightly. Whisk the egg yolk and sugar until the mixture becomes pale and thickened. Fold in the melted dark chocolate until fully combined. Whip heavy cream to soft peaks and incorporate gently into the chocolate mixture. Divide evenly among six serving cups to form the base layer. Refrigerate while preparing the next layer.
02 - Repeat the same method using milk chocolate, a second egg yolk, sugar, and heavy cream. Prepare the mousse and carefully spoon over the dark chocolate layer in each cup. Return cups to the refrigerator to chill.
03 - Prepare the final mousse by melting white chocolate. Whisk the remaining egg yolk and sugar, combine with melted chocolate, and fold in whipped cream. Spoon or pipe the mousse onto the milk chocolate layer. Refrigerate all assembled cups for at least one hour or until all layers are set.
04 - Prior to serving, decorate each cup with shaved chocolate or lightly dust with cocoa powder if desired.
# Expert Suggestions:
01 -
- Each layer offers a different chocolate note so every spoonful feels like uncovering a new surprise.
- Making individual cups means everyone gets a picture perfect dessert and a little fun of their own.
02 -
- Pouring mousse while it s too warm will melt the layers below and blur the stripes.
- Using really cold bowls for whipping cream keeps the mousse extra light and helps it hold its shape.
03 -
- If you overwhip the cream the mousse will turn dense—stop as soon as soft peaks appear.
- For fancier presentation pipe the final layer using a star nozzle for playful swirls.