Triple Chocolate Mousse Cups (Print)
Layered dark, milk and white chocolate mousses in cups, chilled for silky texture and topped with shaved chocolate.
# 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 - 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 granulated 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 granulated sugar
12 - 1/3 cup plus 1 tablespoon heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How To Make It:
01 - Melt dark chocolate over a bain-marie or in 10-second intervals in the microwave. Allow chocolate to cool slightly. In a separate bowl, whisk egg yolk with sugar until pale and creamy. Incorporate the melted chocolate into the egg mixture gently. Whip heavy cream until soft peaks form, then fold into the chocolate mixture until smooth. Divide mixture evenly among 6 small serving cups to form the bottom layer. Refrigerate while preparing the next layer.
02 - Melt milk chocolate as before. In a clean bowl, beat egg yolk and sugar until fluffy. Blend in the melted chocolate, then gently incorporate whipped heavy cream. Spoon the milk chocolate mousse over the chilled dark chocolate layer. Return the cups to the refrigerator.
03 - Repeat the process with white chocolate, egg yolk, sugar, and heavy cream. When fully incorporated, spoon or pipe mousse carefully over the milk chocolate layer. Chill all cups for at least 1 hour or until the layers are set.
04 - Before serving, garnish each cup with shaved chocolate or a light dusting of cocoa powder, according to preference.
# Expert Advice:
01 -
- The layers look seriously impressive but are secretly easy to tackle one at a time.
- Each spoonful gives you a little tour of every chocolate mood - intense, comforting, and sweetly mellow.
02 -
- If you rush the cooling step and add cream while the chocolate is too warm, you'll get a grainy texture instead of a dreamy mousse.
- Layering works best if each mousse is just set but not completely firm, so they bond together but stay pretty.
03 -
- Don’t overbeat the cream — aim for soft, floppy peaks so your mousse doesn't go grainy once mixed.
- A good silicone spatula helps fold gently, which keeps the mousse light and cloudlike.