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Dulce de Leche and Chocolate Mousse Jars Recipe

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Indulge in these elegant Dulce de Leche and Chocolate Mousse Jars, combining the rich flavors of bittersweet and milk chocolate mousses layered with crunchy crushed chocolate cookies. Enhanced with a hint of espresso and vanilla, this dessert is a luscious treat perfect for special occasions or a decadent everyday delight.

Ingredients

Chocolate Mousse

  • 8 oz bittersweet chocolate (min 70% cocoa solids), chopped
  • 8 oz milk (or semisweet) chocolate, chopped
  • 1 ¼ cups heavy cream
  • 1 tbsp espresso (can substitute rum or cognac)
  • 4 eggs, separated
  • 2 tsp vanilla extract
  • ⅛ tsp kosher salt
  • ½ cup sugar

Assembly and Garnish

  • 1 ½ cups crushed chocolate cookies
  • Shaved chocolate, for garnish
  • Whipped cream, for garnish

Instructions

  1. Melt Chocolate: Place the bittersweet chocolate and milk chocolate in separate heatproof bowls. Heat the heavy cream in a saucepan over medium heat until bubbles just start forming along the edges.
  2. Combine Cream and Chocolate: Pour ¾ cup of the hot cream over the bittersweet chocolate and the remaining ½ cup over the milk chocolate. Let each sit for a few minutes to melt the chocolate, then whisk each mixture until smooth.
  3. Prepare Egg Yolks: Separate the eggs carefully, placing 2 yolks into the bittersweet chocolate mixture and 2 yolks into the milk chocolate mixture. Whisk the yolks into each chocolate mixture until fully incorporated and smooth.
  4. Flavor Mousses: Stir the espresso into the bittersweet chocolate mixture and the vanilla extract into the milk chocolate mixture. Set both aside for now.
  5. Make Meringue: Add the kosher salt to the egg whites and beat them with a handheld mixer on medium speed until soft peaks form. Gradually add the sugar while continuing to beat until the meringue is glossy and forms stiff peaks.
  6. Fold Meringue into Bittersweet Mousse: Gently fold half of the meringue into the bittersweet chocolate mixture until just combined to keep it light and airy.
  7. Assemble First Layer: Spoon the bittersweet mousse into 8 small glasses or jars, dividing it evenly. Sprinkle each with 2 tablespoons of crushed chocolate cookies to add texture.
  8. Fold Meringue into Milk Chocolate Mousse: Carefully fold the remaining meringue into the milk chocolate mixture until evenly combined.
  9. Assemble Second Layer and Chill: Spoon the milk chocolate mousse on top of the cookie layer in each jar. Cover the jars and chill in the refrigerator for at least 3 hours, or until firm.
  10. Garnish and Serve: Before serving, sprinkle an additional 2 tablespoons of crushed cookies on top of each mousse jar. Garnish with whipped cream and shaved chocolate curls for an elegant finish.

Notes

  • Use fresh eggs for the best meringue stability and texture.
  • The espresso can be replaced with rum or cognac depending on your preference for a different flavor profile.
  • Make sure to fold the meringue gently to preserve the airiness for a light mousse.
  • Chilling is essential to allow the mousse to set properly and develop full flavor.
  • You can prepare the mousse jars a day ahead to save time; just keep them covered in the fridge.

Find it online: https://forkvista.com/dulce-de-leche-and-chocolate-mousse-jars-recipe/