Triple Chocolate Mousse Cups (Printable)
Layered dark, milk and white chocolate mousses chilled in cups for an elegant, indulgent finish.
# What You Need:
→ Dark Chocolate Mousse
01 - 3.5 ounces dark chocolate (minimum 60% cocoa), chopped
02 - 1 large egg yolk
03 - 1.5 tablespoons granulated sugar
04 - 3.5 fluid ounces cold heavy cream
→ Milk Chocolate Mousse
05 - 3.5 ounces milk chocolate, chopped
06 - 1 large egg yolk
07 - 1.5 tablespoons granulated sugar
08 - 3.5 fluid ounces cold heavy cream
→ White Chocolate Mousse
09 - 3.5 ounces white chocolate, chopped
10 - 1 large egg yolk
11 - 1.5 tablespoons granulated sugar
12 - 3.5 fluid ounces cold heavy cream
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How To Make:
01 - Melt the dark chocolate gently using a bain-marie or microwave in short intervals. Let cool slightly. Whisk egg yolk and sugar together until pale and creamy. Incorporate the melted chocolate into the egg mixture, folding gently to maintain texture. Whip heavy cream to soft peaks and fold into the chocolate base. Distribute the dark chocolate mousse evenly into six small serving cups and refrigerate while preparing the next layer.
02 - Repeat the melting and mixing process with milk chocolate, egg yolk, sugar, and heavy cream. Once the mixture is smooth and airy, layer it gently on top of the set dark chocolate mousse. Refrigerate to set this second layer.
03 - Melt the white chocolate and allow to cool briefly. Whisk egg yolk with sugar until light, then fold in the melted chocolate. Whip heavy cream to soft peaks and incorporate. Carefully pipe or spoon the white chocolate mousse over the milk chocolate layer. Chill all cups for a minimum of 1 hour, or until all layers are firm.
04 - Before serving, decorate each cup with shaved chocolate or dust lightly with cocoa powder as desired.
# Expert Hints:
01 -
- Each creamy layer is like a secret handshake for true chocolate lovers.
- The elegant individual cups make it perfect for impressing guests or treating yourself with something special.
02 -
- Trying to rush the chilling step left me with blended stripes instead of clean layers—it’s worth waiting.
- Switching to a metal bowl for whipping cream on a hot day made all the difference in volume.
03 -
- Never overheat the chocolate—work with low heat and stay patient.
- For show-stopping presentation, use transparent cups and stagger your layers at a slight angle.