Triple Chocolate Mousse Cups (Printable View)
Silky dark, milk and white chocolate mousse layers set in cups for an elegant, chilled French dessert.
# 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 - 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 finishing (optional)
# How To Make It:
01 - Gently melt the dark chocolate in a heatproof bowl set over simmering water or using short microwave intervals. Allow to cool slightly. Combine egg yolk with sugar and whisk until pale and thick. Incorporate the melted chocolate into the egg mixture. In a separate bowl, whip the heavy cream until soft peaks form, then delicately fold into the chocolate base. Distribute evenly into six serving cups. Place in the refrigerator while preparing the next component.
02 - Repeat the melting and cooling process with the milk chocolate. Whisk another egg yolk with sugar until creamy, then blend with the cooled chocolate. Whip the cream until soft peaks form; fold into the chocolate mixture until combined. Carefully layer over the dark chocolate mousse. Refrigerate to set.
03 - Melt the white chocolate and let cool slightly. Whisk the remaining egg yolk with sugar, then mix in the chocolate. Whip the cream to soft peaks and gently incorporate. Spoon or pipe atop the milk chocolate layer in each cup. Chill the assembled cups for at least one hour, or until all layers have firmed.
04 - Prior to serving, add shaved chocolate or a dusting of cocoa powder over each mousse cup, if desired.
# Expert Advice:
01 -
- You can make them ahead and pull out perfect, elegant desserts without last-minute fuss.
- Each layer has its own chocolate personality, so every bite feels like a new discovery.
02 -
- If the chocolate is too warm or too cold when mixed with yolks or cream, the mousse can seize or become grainy.
- Letting each layer set a little before adding the next creates clean, defined stripes instead of a muddled swirl.
03 -
- Don’t over-whip the cream or your mousse layers will turn grainy instead of silky.
- If you get chocolate streaks on the inside of the glass, wipe with a clean damp paper towel before chilling so every layer looks perfect.