Easy Chocolate Mango Mousse (individual mousse cups)
This Chocolate Mango layered dessert is super easy to make and amazing! The homemade mango compote pairs beautifully with the smooth and rich chocolate cream. It's naturally gluten-free and a perfect make-ahead dessert. It's served in glass cups, great for individual portions.
Ingredients
For the mango compote
- 2 mangoes
- 2 tablespoons granulated sugar
- Drops of fresh lemon juice
For the chocolate mousse
- 1 and 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 3.52 ounces milk chocolate (100g)
- 6 egg yolks
- 3/4 cup granulated sugar
Instructions
For the mango compote:
- Place the peeled and cubed mangoes in a pan, sprinkle with sugar and drops of fresh lemon juice. Cook over low heat until tender, and a syrup forms. Remove from heat and let cool. Process the mangoes until you get a sauce/compote, to taste.
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 vanilla extract. Add the mixture to the chocolate and mix.
- Heat again, stirring until you get a creamy consistency. Let cool.
Deesert Assembly:
- Served in glass jars/cups, first the mango sauce, then the chocolate mousse, and finished with a gluten-free cookie (optional).
Notes
Make-ahead: You can prepare the chocolate mousse and the mango sauce in advance and assemble the dessert when serving. Keep the preparations in the fridge and get them out 10 minutes before serving.
Storing: Keep leftovers covered in the refrigerator for 3 days. You can also freeze the chocolate mousse and make a new topping when ready to enjoy it.