Triple Chocolate Mousse Cups (Printable Version)
Silky layers of dark, milk and white chocolate mousse in individual cups for an indulgent, elegant dessert.
# 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 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 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 sugar
12 - 1/3 cup plus 1 tablespoon heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How-To:
01 - Melt the dark chocolate gently using a bain-marie or in short microwave bursts. Allow chocolate to cool slightly. In a separate bowl, whisk egg yolk and sugar until pale and creamy. Incorporate the melted chocolate into the egg mixture, then gently fold in heavy cream whipped to soft peaks. Evenly distribute the mixture among the base of six individual serving cups. Chill in the refrigerator while assembling the next layer.
02 - Repeat the same technique with milk chocolate, a separate egg yolk, sugar, and cream. Once homogenous, spoon the milk chocolate mousse gently on top of the set dark chocolate layer in each cup. Return cups to the refrigerator.
03 - Conduct the same process with the white chocolate and remaining mousse ingredients. Carefully spoon or pipe this final layer atop the milk chocolate mousse. Refrigerate all cups for a minimum of 1 hour or until fully set.
04 - Immediately before serving, top each mousse cup with chocolate shavings or a light dusting of cocoa powder as desired.
# Expert Hints:
01 -
- This dessert makes you look like a pastry chef even if you have chocolate smudged on your apron.
- The rich, balanced layers satisfy both the deep-dark and creamy-sweet chocolate lovers at your table.
02 -
- Once I rushed the chilling and my layers blurred together—be patient and let each layer set properly.
- Letting the melted chocolate cool slightly before folding keeps your mousse from deflating or turning grainy.
03 -
- Keep your mixing bowls and whisks cold for fluffier cream that blends into the mousse like a dream.
- A tiny pinch of salt in each layer makes every type of chocolate pop, even if you don’t taste the salt itself.