Triple Chocolate Mousse Cups (Printable)
Layers of dark, milk and white chocolate mousses chilled in cups, finished with shaved chocolate or cocoa.
# What You'll 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 - 6 3/4 tablespoons cold heavy cream
→ Milk Chocolate Mousse
05 - 3.5 oz milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 6 3/4 tablespoons cold heavy cream
→ White Chocolate Mousse
09 - 3.5 oz white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 6 3/4 tablespoons cold heavy cream
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How-To Steps:
01 - Melt dark chocolate using a bain-marie or microwave in short bursts, then allow to cool slightly. In a separate bowl, whisk egg yolk with sugar until pale and smooth. Gently fold melted chocolate into the egg mixture. Whip cold heavy cream to soft peaks and fold into the chocolate base. Divide the mixture evenly between 6 small serving cups, creating the first layer. Refrigerate cups while preparing the next mousse.
02 - Melt milk chocolate as before and let cool. Whisk a fresh egg yolk with sugar until creamy, then combine with the melted chocolate. Whip heavy cream to soft peaks and fold into the milk chocolate mixture. Carefully spoon this layer over the set dark chocolate mousse in each cup. Return cups to the refrigerator.
03 - Melt white chocolate and cool slightly. Whisk the final egg yolk with sugar until light and smooth, then fold in the melted white chocolate. Whip heavy cream to soft peaks and incorporate. Spoon or pipe the mixture onto the milk chocolate layer, completing each cup. Chill all portions for a minimum of 1 hour or until thoroughly set.
04 - Just before serving, finish each mousse cup with shaved chocolate or a light dusting of cocoa powder as desired.
# Expert Advice:
01 -
- This dessert lets you play with swirling, scooping, and layering—no two cups ever look quite the same, which takes all the pressure off perfect results.
- It delivers three distinctly creamy chocolate moments in every bite—enough to impress, but somehow even better eaten in pajamas.
02 -
- If you try to rush and add warm melted chocolate to the yolk-sugar mix, you’ll end up with chocolate scrambled eggs—cool it just enough for safety.
- Using chilled bowls and utensils seriously helps cream whip faster and hold its shape—don’t skip it because you’re impatient, like I did once.
03 -
- Take your time folding cream into each chocolate mix—slow, gentle turns make for the airiest, most delicate mousse.
- A sprinkle of sea salt on the dark chocolate layer transforms it into an even deeper treat—just a pinch, and only on the bottom.