Rich white chocolate mousse intertwined with velvety dark chocolate mousse in a milk chocolate shell!
If there’s anything synonymous with Valentine’s Day, it’s definitely CHOCOLATE. Sure, some might think of red roses or those cute little conversation candy hearts, but I think most people can agree that of all the holidays, Valentine’s Day is the most CHOCOlicious holiday of all. I mean, just look at all the heart-shaped boxes of chocolates and chocolate-covered strawberries you see in every single store!
Honestly, that’s the only reason us single gals (and guys) even look forward to the holiday–the CHOCOLATE. (And of course, the day after Valentine’s Day when all of the candy is 50% off!)
So this week, I decided to celebrate ALL the chocolates by whipping together these delicious and might I add, impressive-looking Triple Chocolate Mousse Cups!
Not only do you have the best of both worlds–sweet, yet subtle white chocolate mousse and deep dark chocolate mousse–but both mousses are perfectly nestled together in a delicate milk chocolate shell. Really, what more could a girl ask for?
One thing I absolutely adore about these Triple Chocolate Mousse Cups is that the entire treat is edible, which means no extra dishes to clean! Sort of reminds me of that iconic scene in Willy Wonka and the Chocolate Factory when Willy Wonka drinks from the flower-shaped cup, then bites into it. That scene always seemed so magical to me, for some reason. Fun Fact: Did you know that the cup was actually made from wax? Gene Wilder literally had to chew the wax pieces until the end of each take before spitting them out.
Doesn’t seem so magical anymore…
These chocolate cups, on the other hand, are totally edible! Furthermore, they’re much easier to make than they look. You don’t even need any special equipment. Just melt some milk chocolate in the microwave until smooth. Spoon about a tablespoon of the melted chocolate into a paper cupcake liner, using the spoon to push the chocolate along the bottom and up the sides of the liner. Then place the chocolate-coated cupcake liner into a cupcake pan. Repeat with the rest of the melted chocolate before placing the whole pan in the freezer to set up.
Once the chocolate has hardened (usually about 10-15 minutes), take the pan out and peel the paper liners off. The liners come off really easily, and the chocolate cups are pretty sturdy so they shouldn’t break as you peel the paper off.
Honestly, I don’t know why I don’t make these cute little chocolate cups more often since they really take no time at all to make. You could use them as a little serving dish for all kinds of desserts–ice cream, puddings, or even if you just want a fancier and more decadent way to serve fresh berries! Yum!
The chocolate mousses are just as simple to make as the chocolate cups. With very few ingredients, everything comes together in minutes. The white and dark chocolate mousses are pretty much made the same way, just with different chocolates and amounts. First, some heavy cream is heated in the microwave until it starts to boil. (Note: this can also be done on a stove. My kitchen is currently under construction, so the microwave was the next best thing!) Then the heated cream is poured over the chocolate in a bowl. This is allowed to sit for about 5 minutes to melt the chocolate, and then everything is stirred until smooth. This is how you make ganache!
The ganache is then chilled in the refrigerator to cool down. Once it’s cold, a beater (or stand mixer fitted with the whisk attachment) is used to whip some volume into the ganache, making everything nice and fluffy. Really, you can’t get any easier than this mousse right here.
To swirl/intertwine the two mousses, I poured each mousse into a separate pastry bag. Then I placed both bags into one large pastry bag fitted with a Wilton 1M tip.
While this technique won’t result in the perfect ratio of white to dark chocolate mousse EVERY single time, to me, that’s actually the beauty of it.My first go-around ended up with just dark chocolate mousse. After the first try, I was able to get some of the white chocolate mousse to come through, which gave it kind of a marbled appearance. After the first two try’s, I was finally able to get a more equal distribution of the white and dark chocolate. Butwhether you end up with a cup of mostly dark chocolate, mostly white chocolate, or an even ratio, I believe the different/uneven distributions add a more sophisticated look to the whole presentation.
If you don’t have the pastry bags or tips to swirl the mousses together, you can always just scoop the mousses into each cup. Just make sure you don’t skip the final step, which is topping each cup of chocolate mousse with a generous amount of chocolate curls! It truly adds to the “bougie-ness” of these little mousse cups, and you can never go wrong with extra chocolate.
And although these Triple Chocolate Mousse Cups contain a triple dose of chocolate, they’re surprisingly not overly rich. The great thing about having both dark and white chocolate is that the slight bitterness of the dark chocolate offsets the sweetness of the white chocolate. Not to mention, the velvety mousse is nothing short of heavenly…
Rich white chocolate mousse intertwined with velvety dark chocolate mousse in a milk chocolate shell!
Print Recipe Pin Recipe
Prep Time 1 hour hr
Chilling Time 2 hours hrs 15 minutes mins
Total Time 3 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 10 Cups
Ingredients
White Chocolate Mousse:
- 6 ounces white chocolate. chopped
- 1 cup heavy cream
Dark Chocolate Mousse:
- 5 ounces dark chocolate chopped
- 1 cup heavy cream
Milk Chocolate Cups:
- 8 ounces milk chocolate chopped
To Assemble:
- White and dark chocolate curls
Instructions
Make the White Chocolate Mousse:
Pour the chocolate into a large bowl. Heat the heavy cream in the microwave until the cream begins to boil*. Pour the hot cream over the chocolate and allow to sit for 5 minutes. Stir the chocolate and cream together until smooth. Chill mixture in the refrigerator until cold, about 2 hours.
Once the mixture has chilled completely, use a beater (or a stand mixer fitted the the whisk attachment) to whip the mixture until light and fluffy, about 2-3 minutes. Transfer mousse to a pastry bag.
Make the Dark Chocolate Mousse:
Pour the chocolate into a large bowl. Heat the heavy cream in the microwave until the cream begins to boil*. Pour the hot cream over the chocolate and allow to sit for 5 minutes. Stir the chocolate and cream together until smooth. Chill mixture in the refrigerator until cold, about 2 hours.
Once the mixture has chilled completely, use a beater (or a stand mixer fitted the the whisk attachment) to whip the mixture until light and fluffy, about 2-3 minutes. Transfer mousse to a pastry bag.
Make the Chocolate Cups:
Heat the chocolate in the microwave until smooth and melted. Pour about 1 tablespoon of chocolate into a paper cupcake liner, then use a spoon to push the chocolate along the bottom and up the sides of the liner. Place into a cupcake pan. Repeat with the rest of the melted chocolate. Place pan in the freezer until the chocolate has set, about 10-15 minutes.Remove pan from the freezer, then peel the paper liner off of the chocolate cups.
To Assemble:
Place both pastry bags into a larger pastry bag fitted with a large star tip (like the Wilton 1M tip). Pipe the chocolate mousses together into each chocolate shell.
Top each mousse cup with chocolate curls. Serve immediately, or store in the refrigerator for up to 5 days.
Notes
*Heavy cream can also be heated in a saucepan on the stove.
(Visited 4,703 times, 9 visits today)
Chocolate CupNo-bakeWhite Chocolate
