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Decadent Triple Chocolate Mousse Cups

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A silky layered dessert featuring dark, milk, and white chocolate mousse with a rich, indulgent flavor and airy texture. Perfect for special occasions or a luxurious treat.

Ingredients

Scale
  • 4 ounces (115g) dark chocolate (70% cacao), chopped
  • 4 ounces (115g) milk chocolate, chopped
  • 4 ounces (115g) white chocolate, chopped
  • 2 ½ cups (600 ml) heavy cream, divided
  • 4 large eggs, separated
  • ½ cup (100g) granulated sugar, split between layers
  • 1 teaspoon espresso powder (optional, for dark chocolate layer)
  • 1 teaspoon vanilla extract (for milk chocolate layer)
  • Pinch of salt

Instructions

  1. Melt the dark chocolate with espresso powder in a double boiler until smooth. Remove from heat and cool slightly (about 5 minutes).
  2. Whip 1 cup (240 ml) heavy cream in a chilled bowl until soft peaks form. Set aside.
  3. Whip 2 egg whites until foamy, gradually adding 2 tablespoons (25g) sugar, then whip to stiff peaks.
  4. Beat 2 egg yolks with 2 tablespoons (25g) sugar until pale and slightly thickened. Fold yolks into cooled dark chocolate, then fold in whipped cream and beaten egg whites gently.
  5. Spoon one-third of dark chocolate mousse into serving cups. Smooth top and chill for 15-20 minutes.
  6. Melt milk chocolate with vanilla extract, then cool slightly.
  7. Whip 1 cup (240 ml) heavy cream until soft peaks form.
  8. Whip 1 egg white until foamy, add 2 tablespoons (25g) sugar, and whip to stiff peaks.
  9. Beat 2 egg yolks with 2 tablespoons (25g) sugar until light. Fold yolks into milk chocolate, then fold in whipped cream and egg whites gently.
  10. Layer milk chocolate mousse over dark chocolate layer, smooth top, and chill for 15-20 minutes.
  11. Melt white chocolate gently and cool slightly.
  12. Whip ½ cup (120 ml) heavy cream to soft peaks.
  13. Beat 1 egg yolk with 1 tablespoon (12g) sugar until pale. Fold yolk into white chocolate, then fold in whipped cream (no egg whites).
  14. Spoon white chocolate mousse on top and smooth gently.
  15. Refrigerate mousse cups for at least 4 hours or overnight to set and meld flavors.

Notes

Use fresh eggs or pasteurized eggs for safety since eggs are raw. Chill each mousse layer 15-20 minutes before adding the next to maintain distinct layers. Avoid freezing as texture will degrade. For vegan version, substitute aquafaba and coconut cream and use dairy-free chocolates.

Nutrition

Keywords: triple chocolate mousse, chocolate dessert, layered mousse, easy mousse recipe, silky chocolate mousse, chocolate cups, decadent dessert

Find it online: https://cookyep.com/decadent-triple-chocolate-mousse-cups-recipe-easy-silky-layered-dessert/