Triple Chocolate Mousse Cups (Printer-Friendly)
Silky layers of dark, milk and white chocolate mousses chilled in individual cups and finished with shaved chocolate.
# 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)
# How To Make It:
01 - Melt the dark chocolate using a bain-marie or microwave in short bursts until smooth; allow to cool slightly. In a mixing bowl, whisk together the egg yolk and sugar until pale and creamy. Fold in the melted chocolate. In a separate bowl, whip heavy cream with a whisk or electric mixer to soft peaks, then gently incorporate into the chocolate mixture. Divide the mixture evenly among six individual serving cups as the first layer. Chill until firm while preparing the next mousse.
02 - Repeat the process with milk chocolate, egg yolk, sugar, and cold heavy cream. Once smooth and combined, carefully spoon the milk chocolate mousse over the chilled dark chocolate layer. Return the cups to the refrigerator to firm the second layer.
03 - Repeat with white chocolate, egg yolk, sugar, and heavy cream. Once fully incorporated and airy, pipe or gently spoon the white chocolate mousse atop the milk chocolate layer. Chill all cups for at least 1 hour or until all layers are set.
04 - Before presentation, add shaved chocolate or dust lightly with cocoa powder if desired. Serve immediately to enjoy the layered mousses at their ideal texture.
# Helpful Hints:
01 -
- You can make them ahead and look like a champion host with zero last-minute stress.
- They turn even an ordinary weeknight into something you want to linger over, spoon by spoon.
02 -
- Once I got impatient and added the cream when the chocolate was too warm—it broke, so cooling slightly is nonnegotiable.
- Chill each layer before adding the next or the colors won’t stay crisp and pretty.
03 -
- Warm your glasses just a touch before layering to keep condensation from forming on the sides.
- A dash of instant espresso powder in the dark chocolate makes the flavor even deeper without tasting like coffee.