Chocolate Mango Mousse (mini dessert cups)
This easy chocolate mango mousse combines a smooth, rich chocolate cream with a fresh mango compote for a simple layered dessert. The two flavors work especially well together: creamy milk chocolate balances the bright fruitiness of ripe mango.
Ingredients
For the mango compote
- 2 mangoes
- 2 tablespoons granulated sugar
- Drops of fresh lemon juice
For the chocolate mousse
- 1 and ½ cups heavy cream
- ½ teaspoon vanilla extract
- 3.52 ounces milk chocolate (100g)
- 6 egg yolks
- ¾ cup granulated sugar
Instructions
For the mango compote:
- Peel and cube the mangoes and place them in a pan. Sprinkle with the sugar and add a few drops of fresh lemon juice. Cook over low heat until the mango is tender and a light syrup has formed. Remove from the heat and let it cool.
- Process the mango until you reach the desired texture. It can be completely smooth or slightly textured, depending on how you want the finished dessert to look.
For the chocolate mousse:
- In a deep saucepan, heat the cream over low-medium heat until nearly boiling. Add the milk chocolate and stir until completely melted and smooth. 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 and mix.
- Return the mixture to the heat and cook, stirring continuously, until it becomes creamy and thickens slightly. Remove from the heat and let it cool.
Dessert Assembly:
- Divide the mango compote between six glass cups. Spoon the chocolate mousse on top and finish with a gluten-free cookie, if using.
Notes
Make-ahead: Prepare the mango compote and chocolate mousse ahead of time, and keep them covered in the refrigerator. Assemble the individual cups when you're ready to serve.
Storing: Keep leftovers covered in the refrigerator for 3 days. You can also freeze the chocolate mousse and make a new fresh topping when ready to enjoy it.