Easy Chocolate Mango Mousse
Chocolate mango mousse in glass is super easy to make and it´s amazing! The mango sauce pairs perfectly with the chocolate cream!
Ingredients
For the mango compote
- 2 mangos
- 2 tablespoons white granulated sugar
- Drops of lemon juice
For the chocolate mousse
- 1 and 1/2 cups cream
- vanilla extract
- 3/4 cup chocolate milk (100gr)
- 6 egg yolks
- 3/4 cup sugar
Instructions
For the mango compote
- Peeled and cut the mangos into chunks. Place in a pan, sprinkle with sugar and drops of lemon juice, and cook over low heat until tender, and a syrup forms. Remove from heat and let cool. Process the mangos until get a sauce.
For the chocolate mousse
- In a deep 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 sugar and add to the chocolate mixture.
- Heat again, stirring until you get a creamy consistency.
- Let cool.
Deesert Assembly:
- Served in jars/cups, first the mango sauce, then the chocolate mousse, and finish with a gluten-free cookie (optional).
Notes
Keep leftovers covered in the refrigerator for 3 days. You can also freeze the chocolate mousse and make a new topping when you are ready to enjoy it.