Triple Chocolate Mousse Cups (Printable Version)
Decadent layered dark, milk and white chocolate mousses chilled in individual cups; quick to assemble and serve.
# 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 topping (optional)
# How To Make It:
01 - Melt dark chocolate in a heatproof bowl set over simmering water or in short intervals in the microwave; allow to cool briefly. Whisk egg yolk with sugar until pale and smooth. Gently fold cooled melted chocolate into egg mixture. Whip heavy cream to soft peaks and fold into chocolate base. Divide evenly among 6 small cups or glasses to form the base layer. Refrigerate while preparing the next mousse.
02 - Melt milk chocolate, whisk egg yolk with sugar, and repeat folding and whipping process as with dark chocolate mousse. Carefully spoon the milk chocolate mousse over the set dark chocolate layer in each cup. Chill again to set.
03 - Melt white chocolate and repeat above process with egg yolk, sugar, and cream. Gently spoon or pipe white chocolate mousse over the milk chocolate layer. Refrigerate all cups for at least 1 hour, or until the layers are firm.
04 - Before serving, finish with a topping of shaved chocolate curls or lightly sifted cocoa powder, as desired.
# Helpful Hints:
01 -
- Your guests will think you spent hours in a Parisian patisserie—no one needs to know how fun this is to assemble.
- The contrast of silky textures and chocolates makes each bite taste like a secret dessert handshake.
02 -
- I once rushed the cooling and ended up with grainy mousse—always let melted chocolate cool before mixing with eggs.
- Swapping the order of the layers or flavors by accident led to a fun surprise at the table—nobody minds as long as all three mousses make it in.
03 -
- Warming your serving cups in hot water for a few seconds helps mousse release easily for neat, elegant layers.
- A dash of coffee liqueur in the dark chocolate mousse isn’t required, but it’ll earn you secret points with grown-up guests.