Chocolate mango mousse in glass is super easy to make and it´s amazing! The mango sauce pairs perfectly with the chocolate cream!

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Glass cups with mango compote, chocolate mousse, and a piece of cookie.

About this recipe

Easy chocolate mango mousse in glass cups requires very few ingredients and is super easy to make. No mixer is needed!

It’s the kind of dessert that pairs with many toppings. This recipe is with mango, but you can use the fruit or sauce you prefer.

You can make the mousse in advance and assemble the dessert when you are ready to enjoy it. It’s served also with a gluten-free cookie to scoop out the mousse, and it was a perfect match.

If you want another idea for a quick and easy glass dessert I leave you this recipe for a peach yogurt trifle dessert.

Ingredients

The main ingredients for this recipe are:

Eggs: room temperature eggs are better. We only need the egg yolks for this recipe.
Sugar: granulated sugar.
Cream: heavy cream is better.
Chocolate: chunks of milk chocolate.
Mango: ripe mangos.
Optional: gluten-free cookie to end up the dessert and scoop out the mousse!

Chocolate mousse and mango compote ingredients seen from above.

How to make chocolate mango mousse in glass

For the mango sauce:

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 syrup forms. Remove from heat and let cool. Process the mangos until they obtain a sauce/compote.

For the chocolate mousse:

In a deep 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 sugar and vanilla extract. Add the mixture to the chocolate.

Glass bowl with a brown liquid and a hand whisk. Pink napkin under the bowl.

Glass bowl with brown liquid is about to be poured into a deep saucepan with liquid.

Heat again, stirring until you get a creamy consistency.

Let cool.

Dessert assembly:

Served in glass jars/cups, first the mango sauce, then the chocolate mousse, and finish with any gluten-free cookie you have on hand (optional).

Variations

Fruit sauce/ compote: fresh fruits like strawberries, peaches, or berries, or you can make different sauces, compotes, or coulis. Some ideas are berry coulis, plum compote, passion fruit sauce, and so on.
Cookie: gluten-free cookie to scoop out the cream. Highly recommended!
Dried fruit: It never hurts to add dried fruits to give it a little crunch like peanuts, almonds, hazelnuts, and so on. You can also mix the dried fruits into the mousse.

Serving ideas

Base: For the base, you can use fresh fruit, sauce, compote, or fruit coulis as we already mentioned. You can also use a cookie crumble as a base and it also looks very good!
Middle: chocolate mousse.
Topping: gluten-free cookie, caramelized or candied almonds, fresh fruits.

Storing

You can prepare the chocolate mousse and the mango sauce in advance and assemble the dessert at the moment of serving. Always keep the preparations covered in the fridge and get them out 10 minutes before serving.

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.

For more glass desserts