Triple Chocolate Mousse Cups (Print Version)
Layered dark, milk and white chocolate mousses chilled in cups for an elegant, indulgent French 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 - 3.5 fl oz 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 - 3.5 fl oz 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 - 3.5 fl oz heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# Directions:
01 - Gently melt the dark chocolate over a bain-marie or in short intervals in a microwave. Allow the chocolate to cool slightly. Whisk the egg yolk together with sugar until the mixture becomes pale and creamy. Carefully fold the melted chocolate into the egg mixture. Whip the heavy cream to soft peaks, then fold into the chocolate base. Distribute the mousse evenly among the bottoms of 6 serving cups and refrigerate while preparing the next layer.
02 - Repeat the procedure for the milk chocolate mousse: melt the milk chocolate, blend the yolk and sugar until creamy, fold in the chocolate, then incorporate softly whipped cream. Carefully spoon on top of the dark chocolate layer. Chill again.
03 - Melt the white chocolate, blend the yolk and sugar, mix in the chocolate, then fold in softly whipped cream. Gently layer or pipe onto the milk chocolate mousse. Chill all assembled cups in the refrigerator for at least 1 hour, or until set.
04 - Before serving, garnish with additional shaved chocolate or a light dusting of cocoa powder if desired.
# Insider Tips:
01 -
- You get all three classic chocolates in every single bite, like a secret treat hidden under each layer.
- It looks so impressive in cups but is secretly much easier to make than people assume.
02 -
- Once, I added warm mousse to the next layer too soon and they blended together—chill between layers for those sharp, clean lines.
- Letting your cream get too stiff will make the mousse dense, so aim for soft peaks instead of firm ones.
03 -
- Always taste and check the chilled consistency before adding the next layer; a few extra minutes chilling can rescue a too-soft mousse.
- If you make a mistake in a layer, just top with extra garnish; nobody will ever know.