Triple Chocolate Mousse Cups (Printable)
Layered dark, milk and white chocolate mousses in individual cups; chilled for an elegant finish.
# 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 - 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 granulated 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 granulated sugar
12 - 3.5 fl oz heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping
# How To Make It:
01 - Melt dark chocolate in a heatproof bowl set over simmering water or in the microwave in short bursts, stirring until smooth. Allow to cool slightly. In a mixing bowl, whisk egg yolk with sugar until pale and creamy. Gradually fold the melted chocolate into the egg mixture. Whip cold heavy cream to soft peaks, then gently fold into the chocolate mixture. Divide evenly among six small serving cups, smoothing the surface. Refrigerate while starting the next layer.
02 - Melt milk chocolate in a heatproof bowl over simmering water or using the microwave. Cool slightly. In a clean bowl, whisk egg yolk and sugar until pale and light. Fold in melted milk chocolate, followed by whipped cream beaten to soft peaks. Spoon gently over the set dark chocolate layer, distributing evenly. Return cups to the refrigerator to chill.
03 - Melt white chocolate over low heat or in the microwave, stirring frequently. In a separate bowl, whisk egg yolk with sugar until creamy. Blend in melted white chocolate, then fold in cream whipped to soft peaks. Top the milk chocolate layer with the white chocolate mousse, smoothing or piping for a clean finish. Refrigerate all assembled cups for at least 1 hour or until fully set.
04 - Before serving, garnish each cup with shaved chocolate or dust lightly with cocoa powder, if desired.
# Expert Tips:
01 -
- Each layer brings a different chocolate intensity, making every spoonful a new adventure.
- They're blissfully make-ahead, so you look cool and composed even as your guests swoon.
02 -
- If your melted chocolate is too hot, it’ll seize or scramble the eggs—let it cool to warm before combining.
- Using a gentle folding motion rather than stirring preserves the mousse’s fluff and prevents heartbreakingly dense layers.
03 -
- Wipe your utensils and bowls between layers to keep colors true and textures light.
- Let each mousse cool to just-warm before folding in cream, or you risk grainy mousse—patience pays off.