When your spoon breaks through the bright mango jelly and lands in creamy white chocolate mousse, dessert is off to a very good start. These white chocolate mango mousse cups with gin have soft cake at the bottom, a smooth mousse in the middle, and a fresh mango layer on top.
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Why do you want to make this
These mousse cups are all about the layers. Soft cake with gin, creamy white chocolate mousse, bright mango jelly, and a pretty finish with whipped cream, meringue, and mango pieces.
This is a good dessert to make ahead, too. The mousse needs time to set first, and then the mango layer goes on top. That waiting time does the work for you, which is exactly what you want when people are coming over.
What You Need
- White chocolate: Makes the mousse creamy, sweet, and smooth.
- Heavy cream: Gives the mousse its soft, thick texture.
- Mango: Adds fresh fruit on top and a bright finish.
- Mango juice: Turns into the mango jelly layer.
- Gelatin sheets: Help the mango layer set neatly. You could also use gelatin powder, one teaspoon. Instead of soaking the sheets in cold water, you sprinkle the powder in two tablespoons of cold water and add that to the hot mango juice.
- Cake: Makes a soft base in each glass. Homemade Dutch pound cake is the very best 😉
- Gin: Soaks into the cake and adds extra flavor. Brown gin also works.
- Meringue: Gives the top a crisp, festive finish.
How to Make It
- Step 1: Soak the gelatin sheets in cold water. Divide the cake between the glasses and spoon gin over the cake so it can soak in.
- Step 2: Whip the cream until it is as thick as Greek yogurt. Melt the white chocolate au bain-marie and mix it into the cream.
- Step 3: Spoon the white chocolate mousse into the glasses. Chill for at least 3 hours, until the mousse is set.
- Step 4: Heat part of the mango juice, take it off the heat, and dissolve the gelatin in it. Stir in the rest of the mango juice, let it cool slightly, pour it over the mousse, and chill for at least 1 more hour. Finish just before serving with whipped cream, meringue, and mango pieces.
Top Tips
- Whip the cream for the mousse softly: Stop when it is as thick as Greek yogurt. That makes it easier to mix with the white chocolate.
- Melt the chocolate gently: Use a bowl over warm water and keep the heat low. White chocolate can turn grainy when it gets too hot.
- Let the mousse set first: Pour the mango jelly only after the mousse is firm. That keeps the layers clean and pretty.
- Dissolve gelatin off the heat: Take the mango juice off the stove first. Gelatin can lose setting strength if it boils.
- Serving kids too?: Replace the gin with mango juice. The cake still softens, and the flavor stays fruity.
Delicious with
- Triple Chocolate Mousse in a Glass: A rich chocolate dessert cup next to this fresh mango version makes a beautiful dessert table.
- Pudding and Mousse Desserts collection: A natural next stop for readers who love creamy desserts in glasses.
- Fruit Desserts collection: This recipe belongs with fresh fruit desserts and bright make-ahead sweets.
📖 Recipe
RECIPE CARD
White chocolate mango mousse cups with gin-soaked cake, mango jelly, and meringue. A pretty make-ahead dessert in glasses.
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 2 sheets gelatin
- 2 slices Cake
- 4 tablespoons gin, or brown gin
- 2 cups heavy cream
- 6 ounces white chocolate
- ¾ cup mango juice
- ¼ mango, peeled and sliced in cubes
- whipped cream, for decorating
- meringue, for decorating
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Place the gelatin sheets in a bowl of cold water.2 sheets gelatin
- Divide the cake between 4 glasses.2 slices Cake
- Spoon 1 tablespoon gin over the cake in each glass and let it soak in.4 tablespoons gin
- Whip the heavy cream until it is as thick as Greek yogurt.2 cups heavy cream
- Melt the white chocolate au bain-marie. Mix the melted white chocolate into the whipped cream.6 ounces white chocolate
- Divide the white chocolate mousse between the glasses. Chill the glasses for at least 3 hours, until the mousse is set.
- Bring ¼ cup mango juice to a boil. Take the pan off the heat. Squeeze the gelatin sheets and dissolve them in the hot mango juice.¼ cup mango juice
- Stir in the remaining mango juice and let it cool slightly. Pour the mango jelly carefully over the set mousse.½ cup mango juice
- Chill for at least 1 more hour.
- Decorate the cups just before serving with whipped cream, meringue, and mango pieces.¼ mango, whipped cream, meringue
Notes
1. Can I make white chocolate mango mousse cups ahead of time? Yes, these mousse cups are made to chill in stages. The mousse needs at least 3 hours, and the mango jelly needs at least 1 more hour.
2. How do I melt white chocolate for mousse? Melt white chocolate gently au bain-marie. Keep the bowl above the water, not in the water, and stir until smooth.
3. How thick should the cream be? Whip the cream until it is as thick as Greek yogurt. It should be thick, but still soft enough to mix with melted white chocolate.
4. Can I make this dessert without gin? Yes, replace the gin with mango juice. The cake layer will still be soft and fruity.
5. Why does the mousse need to set before adding mango jelly? The mousse needs to be firm so the mango jelly stays on top. If the mousse is still soft, the layers can mix.
6. When should I decorate the cups? Decorate just before serving. That keeps the meringue crisp and the mango fresh.
7. Storage
- Make-ahead: make them the same day or 1 day ahead.
- Refrigerator: keep the mousse cups covered in the refrigerator until serving.
Nutrition
Calories: 754kcalCarbohydrates: 46gProtein: 8gFat: 58gSaturated Fat: 36gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 161mgSodium: 169mgFiber: 1gSugar: 42gVitamin A: 2281IUVitamin C: 13mgIron: 1mg
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