Triple Chocolate Mousse Cups (Printable)
Layered dark, milk and white chocolate mousses chilled in cups for an elegant, indulgent finish.
# 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 - 3.5 fl oz 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 - 3.5 fl oz 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 - 3.5 fl oz heavy cream, cold
→ Garnish
13 - Shaved chocolate or cocoa powder, for topping (optional)
# How to Make It:
01 - Melt dark chocolate gently over a bain-marie or in 20-second microwave intervals. Allow to cool slightly. In a mixing bowl, whisk egg yolk and sugar until the mixture is pale and creamy. Fold in the melted chocolate until well combined. Whip heavy cream in a separate bowl to soft peaks and gently fold it into the chocolate mixture. Divide among 6 small serving cups as the base layer and refrigerate while preparing the next mousse.
02 - Melt milk chocolate using the same technique as above. Whisk egg yolk with sugar until lightened in color. Mix in the melted chocolate. Whip heavy cream to soft peaks and fold into the chocolate base. Layer the milk chocolate mousse gently over the chilled dark chocolate mousse in the cups. Return to the refrigerator.
03 - Melt white chocolate until smooth. In a bowl, combine egg yolk and sugar, whisking until creamy. Blend in the melted white chocolate. Whip the heavy cream until soft peaks form, then fold into the white chocolate mixture. Spoon or pipe the mousse over the milk chocolate layer of each cup. Chill all cups for a minimum of 1 hour or until completely set.
04 - Just before serving, add a garnish of shaved chocolate or a light dusting of cocoa powder as desired.
# Expert Tips:
01 -
- Each layer feels like a secret, unfolding more decadence with every bite.
- The make-ahead magic means you look like a kitchen wizard—no last minute scrambling.
02 -
- One time I rushed folding in the cream and ended up with deflated mousse—patience really is everything here.
- I found layering is easier if you chill each layer long enough—a quick stint in the freezer gives perfect definition.
03 -
- Whipping cream in a cold metal bowl makes all the difference for sturdy peaks.
- Use a piping bag for the top layer if you want a super clean finish—it’s less messy and gives a bakery-worthy look.