Triple Chocolate Mousse Cups (Printable)

Silky dark, milk and white chocolate mousses layered in cups, chilled until set and garnished with shaved chocolate.

# What You Need:

→ Dark Chocolate Mousse

01 - 3.5 ounces dark chocolate (minimum 60% cocoa), chopped
02 - 1 large egg yolk
03 - 1 1/2 tablespoons granulated sugar
04 - 3.4 fluid ounces heavy cream, cold

→ Milk Chocolate Mousse

05 - 3.5 ounces milk chocolate, chopped
06 - 1 large egg yolk
07 - 1 1/2 tablespoons granulated sugar
08 - 3.4 fluid ounces heavy cream, cold

→ White Chocolate Mousse

09 - 3.5 ounces white chocolate, chopped
10 - 1 large egg yolk
11 - 1 1/2 tablespoons granulated sugar
12 - 3.4 fluid ounces heavy cream, cold

→ Garnish

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

# How-To Steps:

01 - Melt dark chocolate using a bain-marie or in brief intervals in the microwave, stirring until smooth. Allow to cool slightly. In a separate bowl, whisk the egg yolk with sugar until pale and creamy. Gently incorporate the melted chocolate into the egg mixture. In a clean bowl, whip heavy cream until soft peaks form, then fold into the chocolate base. Evenly divide the mixture among six small serving cups as the bottom layer. Refrigerate while assembling the next layer.
02 - Repeat the melting and folding process with milk chocolate, a fresh egg yolk, sugar, and cream. Once combined and airy, carefully layer over the set dark chocolate mousse. Return cups to the refrigerator.
03 - Follow the same steps with white chocolate and the remaining egg yolk, sugar, and cream. Spoon or pipe the mousse onto the chilled milk chocolate layer. Chill all assembled cups for at least one hour, or until fully set.
04 - Prior to serving, adorn with shaved chocolate or a light dusting of cocoa powder as desired.

# Helpful Tips:

01 -
  • If you love chocolate, this gives you three times the reason to smile—with every distinct layer in each spoonful.
  • I end up making these again and again mostly because people can't believe how elegant they look but how easily they disappear.
02 -
  • I once tried moving too fast with warm chocolate and my mousse collapsed into a soupy mess—cool your melted chocolate before folding it in.
  • A small offset spatula or even the back of a spoon keeps the layers clean and professional-looking.
03 -
  • If your whipped cream is too stiff, the mousses won’t mix smoothly—keep to those soft, billowy peaks.
  • For defined layers, spoon the mousse to the edge and tamp the glass gently so each section settles on its own.

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