Triple Chocolate Mousse Cups (Printable version)
Layered dark, milk and white chocolate mousses in individual cups; chilled for an elegant finish.
# Ingredient List:
→ 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 (optional), for topping
# How to Make It:
01 - Gently melt the dark chocolate over a bain-marie or microwave in short bursts until smooth; allow to cool slightly. In a mixing bowl, whisk the egg yolk with sugar until pale and creamy. Fold the melted chocolate into the egg mixture until combined. Whip the heavy cream to soft peaks, then gently incorporate into the chocolate mixture. Evenly distribute into the base of 6 serving cups and place in refrigerator while assembling next layer.
02 - Repeat the same melting and folding process with the milk chocolate, a fresh egg yolk, sugar, and cold cream. Once smooth and aerated, layer over the cooled dark chocolate mousse. Refrigerate again to set.
03 - Melt the white chocolate and follow identical steps with remaining egg yolk, sugar, and cream. Once a smooth mousse forms, spoon or pipe carefully over the milk chocolate layer in each cup. Chill all servings for a minimum of 1 hour or until all layers are firm.
04 - Before presenting, garnish each mousse cup with shaved chocolate or a light dusting of cocoa powder as preferred.
# Expert Suggestions:
01 -
- Each bite feels like eating the secret heart of a fancy pastry shop dessert, but you get to lick the spoon as you go.
- The effortless elegance of the layers never fails to impress, even when you&apose gone a little messy with your piping.
02 -
- I once rushed the chilling time out of impatience and completely muddled my layers—patience is a real ingredient here.
- Changing the chocolate brands between layers makes each flavor stand out and prevents sameness in the mousse.
03 -
- If any chocolate seizes, adding a tablespoon of hot cream can rescue it.
- Using a glass with straight sides makes cleaner, more dramatic layers.