Triple Chocolate Mousse Cups (Printable)

Layered dark, milk and white chocolate mousses in individual chilled cups, finished with chocolate shavings.

# What You'll Need:

→ Dark Chocolate Mousse

01 - 3.5 oz dark chocolate (minimum 60% cocoa), finely chopped
02 - 1 large egg yolk
03 - 1 1/2 tablespoons granulated sugar
04 - 1/3 cup plus 1 tablespoon heavy cream, cold

→ Milk Chocolate Mousse

05 - 3.5 oz milk chocolate, finely chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 1/3 cup plus 1 tablespoon heavy cream, cold

→ White Chocolate Mousse

09 - 3.5 oz white chocolate, finely chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 1/3 cup plus 1 tablespoon heavy cream, cold

→ Garnish

13 - Shaved chocolate or cocoa powder, for topping (optional)

# Steps:

01 - Gently melt the dark chocolate over a bain-marie or in 20-second increments in the microwave, stirring until smooth. Allow to cool slightly. In a separate bowl, vigorously whisk the egg yolk and sugar until pale and thick. Fold the cooled, melted chocolate into the yolk mixture until combined. In another bowl, whip the heavy cream to soft peaks, then gently incorporate into the chocolate mixture using a spatula. Divide the mousse evenly between 6 serving cups as the base layer. Refrigerate the cups while preparing the next mousse.
02 - Repeat the melting, whisking, and folding process using the milk chocolate, egg yolk, sugar, and cream. Once the mixture is airy and smooth, carefully spoon or pipe over the set dark chocolate layer in each cup. Return to the refrigerator to chill before adding the final layer.
03 - Follow the same technique with the white chocolate, remaining egg yolk, sugar, and cream. Gently layer or pipe the white chocolate mousse on top of the milk chocolate layer. Refrigerate the assembled cups for at least 1 hour, or until fully set.
04 - Before serving, garnish each cup with shaved chocolate or lightly dust with cocoa powder if desired.

# Expert Advice:

01 -
  • You’ll savor every silky spoonful, each flavor shining through without overpowering the others.
  • This dessert always manages to impress, whether you’re entertaining or just treating yourself on an ordinary Thursday.
02 -
  • If the melted chocolate is too hot when added to the yolks, it can seize – let it cool so it’s just warm to the touch.
  • Use a clean bowl and utensils for each layer to avoid cross-contaminating flavors and keep the layers distinct.
03 -
  • Letting each component cool before combining is the key to a silky texture.
  • Never skip tasting the chocolates before using them — your mousse will only be as good as your ingredients.

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