Triple Chocolate Mousse Cups (Printable Version)
Layered dark, milk and white chocolate mousses chilled in cups and garnished with shaved chocolate.
# 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 tbsp granulated sugar
04 - 1/3 cup plus 1 tbsp heavy cream, cold
→ Milk Chocolate Mousse
05 - 3.5 oz milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tbsp granulated sugar
08 - 1/3 cup plus 1 tbsp heavy cream, cold
→ White Chocolate Mousse
09 - 3.5 oz white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tbsp granulated sugar
12 - 1/3 cup plus 1 tbsp heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How-To:
01 - Melt the dark chocolate in a bain-marie or microwave in 20-second increments until smooth. Allow to cool briefly. In a separate bowl, whisk the egg yolk and sugar until light and creamy. Fold the melted chocolate into the egg mixture until fully combined. In another bowl, whip cold heavy cream to soft peaks, then gently incorporate into the chocolate mixture. Divide evenly into the base of six serving cups and refrigerate while assembling the next layer.
02 - Using the same method, melt the milk chocolate until smooth. Whisk egg yolk and sugar until pale, then blend with the cooled melted chocolate. Whip heavy cream to soft peaks and fold into the milk chocolate mixture. Layer gently over the set dark chocolate mousse in each cup and return to the refrigerator.
03 - Melt the white chocolate and let cool slightly. In a separate bowl, whisk the egg yolk and sugar until creamy. Fold in the melted white chocolate. Whip heavy cream to soft peaks and incorporate into the mixture. Spoon or pipe the white chocolate mousse onto the milk chocolate layer. Chill all assembled cups for a minimum of 1 hour until thoroughly set.
04 - Before serving, adorn each cup with a dusting of cocoa powder or scatter with shaved chocolate as desired for added texture and visual appeal.
# Expert Tips:
01 -
- You get to savor three distinct flavors and textures in every spoonful, as if uncovering secret pockets of happiness.
- Each layer sets up faster than you'd guess, making these look elaborate but achievable, even when time is tight.
02 -
- One time, rushing, I added warm chocolate straight to the whipped cream and ended up with a separated mess—let the chocolate cool a little first.
- Chilling each layer for twenty minutes in the freezer helps get crisp, defined lines—even if you're impatient.
03 -
- Clean and dry your mixing bowl and whisk thoroughly before whipping cream—any grease will keep it from fluffing up.
- For ultra-clean layers, use a piping bag for each mousse and wipe the inside edge of the cups with a damp cloth as you go.