White Chocolate Mango Mousse Cups with Gin
White chocolate mango mousse cups with gin-soaked cake, mango jelly, and meringue. A pretty make-ahead dessert in glasses.
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
Ingredients you need per step are listed below the step in Italic
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: 754kcal | Carbohydrates: 46g | Protein: 8g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 161mg | Sodium: 169mg | Fiber: 1g | Sugar: 42g | Vitamin A: 2281IU | Vitamin C: 13mg | Iron: 1mg
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