Triple Chocolate Mousse Cups (Print Version)
Three layered chocolate mousses—dark, milk and white—set in cups for an elegant, make-ahead dessert.
# What You'll Need:
→ 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 - 3.4 fluid ounces heavy cream, cold
→ Milk Chocolate Mousse
05 - 3.5 ounces milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 3.4 fluid ounces heavy cream, cold
→ White Chocolate Mousse
09 - 3.5 ounces white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 3.4 fluid ounces heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# Step-by-Step Guide:
01 - Melt dark chocolate using a bain-marie or in brief intervals in the microwave, stirring until smooth. Allow to cool slightly. In a separate bowl, whisk the egg yolk with sugar until pale and creamy. Gently incorporate the melted chocolate into the egg mixture. In a clean bowl, whip heavy cream until soft peaks form, then fold into the chocolate base. Evenly divide the mixture among six small serving cups as the bottom layer. Refrigerate while assembling the next layer.
02 - Repeat the melting and folding process with milk chocolate, a fresh egg yolk, sugar, and cream. Once combined and airy, carefully layer over the set dark chocolate mousse. Return cups to the refrigerator.
03 - Follow the same steps with white chocolate and the remaining egg yolk, sugar, and cream. Spoon or pipe the mousse onto the chilled milk chocolate layer. Chill all assembled cups for at least one hour, or until fully set.
04 - Prior to serving, adorn with shaved chocolate or a light dusting of cocoa powder as desired.
# Expert Suggestions:
01 -
- Each spoonful reveals a distinct chocolate mood, making it a dessert that surprises even the maker.
- The make-ahead nature turns any gathering into an effortless showcase of decadence.
02 -
- If the chocolate is too hot, it’ll scramble the yolks—cool it always!
- Chilling each layer properly is the not-so-secret trick for picture-perfect stripes.
03 -
- Always melt chocolate slowly and patiently to avoid seizing.
- Whipping cream until just soft peaks keeps the mousse on the airy side—don’t overdo it.