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 oz dark chocolate (minimum 60% cocoa), chopped
02 - 1 large egg yolk
03 - 1 1/2 tablespoons granulated sugar
04 - 3.4 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 - 3.4 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 - 3.4 fl oz heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# Steps:
01 - Melt dark chocolate using a bain-marie or microwave in short bursts until smooth. Allow to cool slightly. In a separate bowl, whisk one egg yolk with granulated sugar until pale and creamy. Fold the melted chocolate gently into the egg mixture. Whip cold heavy cream until soft peaks form, then fold into the chocolate base. Spoon the mixture equally into the base of six serving cups and refrigerate while preparing the next layer.
02 - Repeat the melting, mixing, and whipping process with milk chocolate, egg yolk, sugar, and cream. Gently spoon the milk chocolate mousse over the set dark chocolate layer, smoothing the surface. Return cups to the refrigerator to chill.
03 - Use the same procedure with white chocolate, egg yolk, sugar, and cream. Spoon or pipe the white chocolate mousse atop the milk chocolate layer. Chill all assembled cups for a minimum of one hour or until firmly set.
04 - Just before serving, top each mousse cup with shaved chocolate or a light dusting of cocoa powder as desired.
# Expert Advice:
01 -
- Each layer feels like a secret, unfolding more decadence with every bite.
- The make-ahead magic means you look like a kitchen wizard—no last minute scrambling.
02 -
- One time I rushed folding in the cream and ended up with deflated mousse—patience really is everything here.
- I found layering is easier if you chill each layer long enough—a quick stint in the freezer gives perfect definition.
03 -
- Whipping cream in a cold metal bowl makes all the difference for sturdy peaks.
- Use a piping bag for the top layer if you want a super clean finish—it’s less messy and gives a bakery-worthy look.