Easy Chocolate Mango Mousse
This quick chocolate mousse is super simple to make and it´s amazing. The mango compote pairs perfectly with the chocolate.Jump to Recipe
About this recipe
This recipe requires very few ingredients and is super easy to make. Also, this kind of dessert pairs with many toppings. I chose mango, but you can use the fruit or sauce you prefer.
It´s a very practical dessert to serve in jars. You can make the mousse in advance and assembly the dessert when you are ready to enjoy it.
I served it with mango compote and a gluten-free cookie I had on hand and it was a perfect match.
- Eggs: room temperature eggs are better. We only need the eggs yolks
- Brown sugar: brown sugar for the chocolate mousse and white granulated sugar for the mango compote. If you use brown sugar with the mangos the color of the compote will be darker.
- Cream: heavy cream is better.
- Chocolate: chunks of milk chocolate.
- Mango: ripped mangos.
How to make quick chocolate mousse with mango compote
For the mango sauce:
Peeled and cut the mangoes into chunks. Place in a pan, sprinkle with sugar and drops of lemon juice and cook over low heat until tender, but firm, and syrup forms. Remove from heat and let cool. Process the mangoes until obtaining a sauce.
For the chocolate mousse:
In a saucepan heat the cream over low-medium heat until nearly boiling. Add the chocolate and stir until melted. Remove from the heat and set aside.
In a medium bowl beat the egg yolks with the brown sugar and vanilla extract. Add the mixture to the chocolate.
Heat again, stirring until you get a creamy consistency.
Served in jars: first the mango sauce, then the chocolate mousse, and finished with any gluten-free cookie you have on hand.
This chocolate mousse pairs with many different toppings. You can serve the dessert with fruits: fresh, compote or sauce. And you can replace the mango with the fruit you prefer, like strawberry, orange, etc. You can also add peanuts, almonds, hazelnuts, or whatever dried fruit you can think of.
You can prepare the chocolate mousse and the mango sauce in advance and assembly the dessert at the moment to eat. Always keep the preparations cover in the fridge and get out 10 minutes before serving.
If there is left over, it lasts 3/4 days in the fridge. You can also freeze the chocolate mousse, and made a new topping when you are ready to enjoy it.
Easy Chocolate Mousse
- 2 cup cream (400gr)
- 3/4 cup chocolate milk (100gr)
- 6 egg yolks
- 3/4 cup plus 1 tbsp brown sugar (160gr)
- vanilla extract
- 2 mangos
- 2 tablespoons white sugar
For the mango compote
- Peeled and cut the mangoes into chunks. Place in a pan, sprinkle with sugar and drops of lemon juice and cook over low heat until tender, but firm, and a syrup forms. Remove from heat and let cool. Process the mangoes until obtaining a sauce.
For the quick chocolate mousse
- In a saucepan heat the cream and vanilla extract until nearly boiling.
- Add the chocolate and stir until melted.
- Remove from the heat and set aside.
- In a medium bowl beat the egg yolks with the brown sugar and add to the chocolate mixture.
- Heat again, stirring until you get a creamy consistency.
- Let cool.
- Served in jars, first the mango sauce, then the chocolate mousse, and finish with any gluten free cookie you have on hand.