Triple Chocolate Mousse Cups (Print)
Layered dark, milk and white chocolate mousses chilled in individual cups for smooth, airy texture and an elegant finish.
# Ingredient list:
→ Dark Chocolate Mousse
01 - 3.5 ounces dark chocolate (minimum 60% cocoa), chopped
02 - 1 large egg yolk
03 - 1 1/2 tablespoons granulated sugar
04 - 3.5 fluid ounces cold heavy cream
→ Milk Chocolate Mousse
05 - 3.5 ounces milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 3.5 fluid ounces cold heavy cream
→ White Chocolate Mousse
09 - 3.5 ounces white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 3.5 fluid ounces cold heavy cream
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# Directions:
01 - Melt the dark chocolate using a bain-marie or microwave in short bursts, allowing to cool slightly. In a mixing bowl, whisk together egg yolk and sugar until pale and creamy. Fold the cooled melted chocolate into the egg mixture. Whip cold heavy cream until soft peaks form, then gently fold into the chocolate base. Evenly distribute the mousse into the base of 6 small serving cups. Refrigerate to set while preparing the next layer.
02 - Repeat the process using milk chocolate, a separate egg yolk, sugar, and cold heavy cream. Once fully combined, carefully spoon the milk chocolate mousse over the set dark chocolate layer. Return cups to the refrigerator to chill.
03 - Create the white chocolate mousse using the same process: melt white chocolate, blend with egg yolk and sugar, and incorporate whipped cream. Spoon or pipe this layer on top of the milk chocolate mousse. Chill all cups for at least 1 hour or until fully set.
04 - Just before serving, garnish each cup with shaved chocolate or a light dusting of cocoa powder as desired.
# Expert Tips:
01 -
- The layers look bakery-fancy but are entirely achievable at home, especially with a little patience.
- Each mousse surprises with its silky texture and bold chocolate notes, making every bite different from the last.
02 -
- If the chocolate is too hot when combined with eggs, your mousse will curdle—let it cool just enough so it&s warm, not steaming.
- Chilling between layers makes those striking stripes and keeps everything tidy—don&t rush or all your efforts will blend together.
03 -
- If you accidentally over-whip the cream, add a splash more unwhipped cream and gently fold—it saves the texture.
- For an elegant grown-up twist, add a splash of liqueur to the dark chocolate layer before chilling.