Triple Chocolate Mousse Cups (Print)
Layered dark, milk and white chocolate mousses chilled in individual cups for a rich, elegant finish.
# 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 1/2 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 1/2 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 1/2 tablespoon heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping
# How To Make:
01 - Melt the dark chocolate gently in a heatproof bowl set over simmering water or in short microwave bursts. Allow to cool slightly. In a separate bowl, whisk the egg yolk with sugar until pale and creamy. Incorporate the cooled melted chocolate into the egg mixture. Whip the cold heavy cream to soft peaks, then fold into the chocolate mixture. Evenly distribute into the base of six serving cups. Refrigerate while preparing the next layer.
02 - Repeat the previous process using milk chocolate, a separate egg yolk, sugar, and cold cream. Once smooth and airy, gently layer over the dark chocolate mousse in each cup, maintaining even layers. Chill again.
03 - Follow the same method with white chocolate and remaining mousse ingredients. Spoon or pipe the finished mousse over the milk chocolate layer. Refrigerate all cups for at least one hour or until thoroughly set.
04 - Before serving, finish with a garnish of shaved chocolate or a light dusting of cocoa powder, if desired.
# Expert Tips:
01 -
- Each spoonful is a silky, chocolatey reveal that impresses even the toughest dessert critics.
- You can make these ahead for any dinner party or celebration, so there&aposs no frantic rush just before dessert.
02 -
- If the melted chocolate is too hot, it can scramble your egg yolks—I learned this the hard way.
- Chilling each layer enough before adding the next makes those distinct lines, and patience is key.
03 -
- Let each chocolate mixture cool a minute before folding in the cream, or you'll lose the fluffiness.
- Clean your bowls and beaters well between layers to keep colors pure and distinct.