Triple Chocolate Mousse Cups (Printer-friendly)
Three layered chocolate mousses - dark, milk and white - served chilled in cups with optional shaved chocolate.
# 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 - 1/3 cup plus 1 tablespoon 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 - 1/3 cup plus 1 tablespoon 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 - 1/3 cup plus 1 tablespoon heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How-To Guide:
01 - Melt the dark chocolate using a bain-marie or microwave in 20–30 second intervals, then allow to cool slightly. In a bowl, whisk together egg yolk and sugar until pale and creamy. Carefully incorporate the melted chocolate. Whip the cold heavy cream to soft peaks and fold into the chocolate mixture. Distribute evenly into six serving cups and chill while preparing the next layer.
02 - Melt the milk chocolate using the same method as above. Whisk egg yolk and sugar until smooth, then combine with the melted chocolate. Whip heavy cream to soft peaks and gently fold into the mixture. Layer this over the set dark chocolate mousse. Return cups to the refrigerator.
03 - Melt the white chocolate, whisk egg yolk and sugar until creamy, then blend with the cooled chocolate. Whip heavy cream until soft peaks form and fold into the mixture. Spoon or pipe onto the milk chocolate layer. Chill all cups for at least one hour or until fully set.
04 - Garnish with shaved chocolate or a light dusting of cocoa powder before serving, if desired.
# Expert Advice:
01 -
- This dessert looks like it took hours, yet the steps let you savor the process without stress.
- It's become my go-to for impressing guests because the chocolate layers are both comforting and luxurious.
02 -
- If the chocolate is too hot when combined with yolks, it may seize or scramble – patience pays off here.
- Layering when each mousse is slightly soft creates smooth edges; if a layer sets too much, pipe the next one to avoid breaking the surface.
03 -
- Let all the chocolates cool slightly before mixing with yolks to avoid a grainy mousse.
- A piping bag or zip-top bag with the corner snipped off gives you neat, lovely layers without mess.