Triple Chocolate Mousse Cups (Print Version)
Dark, milk and white chocolate mousses layered in cups, chilled until set; finished with shaved chocolate or cocoa.
# What You 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 - 6 3/4 tablespoons 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 - 6 3/4 tablespoons 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 - 6 3/4 tablespoons heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How-To Steps:
01 - Melt dark chocolate using a bain-marie or microwave in short bursts, stirring until smooth. Allow to cool slightly. Whisk egg yolk with sugar until the mixture is pale and creamy. Fold the melted chocolate gently into the egg mixture. In a separate bowl, whip heavy cream to soft peaks, then incorporate into the chocolate mixture. Evenly distribute the dark chocolate mousse among the bases of 6 small cups. Refrigerate while assembling the next layer.
02 - Melt milk chocolate, then combine with egg yolk and sugar, whisking until smooth. Whip heavy cream in a clean bowl to soft peaks and fold into the milk chocolate mixture. Spoon the prepared mousse evenly over the set dark chocolate layer. Return cups to the refrigerator.
03 - Repeat the process with white chocolate, egg yolk, sugar, and whipped cream. Spoon or pipe the mixture over the chilled milk chocolate layer. Chill all cups for at least 1 hour or until fully set.
04 - Immediately before serving, garnish each cup with shaved chocolate or a dusting of cocoa powder as desired.
# Expert Tips:
01 -
- This dessert always turns heads yet you can secretly prepare it ahead so you look effortlessly impressive.
- It's the kind of chocolate treat where each spoonful brings a new layer of creamy goodness—nobody can resist asking for seconds.
02 -
- Once, I added the cream before the chocolate cooled down and ended up with a disappointing grainy texture—patience really is key.
- Letting each layer chill properly before adding the next helps keep those lines neat and photogenic.
03 -
- Tempering the chocolate gently is everything—a rushed melt can dull the texture and flavor.
- A generous pinch of salt in the dark chocolate layer brings out the cocoa's complexity in a way you'd never guess was missing.