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Dulce de Leche and Chocolate Mousse Jars Recipe

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4.9 from 40 reviews

These Dulce de Leche and Chocolate Mousse Jars feature layers of rich bittersweet and milk chocolate mousse, accented with espresso and vanilla, and finished with crunchy chocolate cookie crumbs and whipped cream. A decadent dessert perfect for elegant entertaining or a special treat.

Ingredients

Chocolate Layers

  • 8 oz bittersweet chocolate (min 70% cocoa solids), chopped
  • 8 oz milk 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

Toppings

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

Instructions

  1. Prepare Chocolate Mixtures: Place the bittersweet and milk chocolates in separate heatproof bowls. Heat the heavy cream in a saucepan until bubbles just begin to form along the edges. Pour ¾ cup of the cream over the bittersweet chocolate and ½ cup over the milk chocolate. Let the chocolate sit for a few minutes to melt completely, then whisk each mixture until smooth.
  2. Incorporate Egg Yolks: Separate the eggs, placing 2 yolks into the bittersweet chocolate mixture and 2 yolks into the milk chocolate mixture. Whisk each thoroughly until smooth and fully combined.
  3. Add Flavorings: Stir the espresso into the bittersweet chocolate mixture and the vanilla extract into the milk chocolate mixture. Set both mixtures aside.
  4. Whip Egg Whites: Add the kosher salt to the egg whites and beat with a handheld mixer until soft peaks form. While continuing to beat, gradually add the sugar, and continue until the peaks become glossy and just stiff.
  5. Fold Meringue into Bittersweet Chocolate: Gently fold half of the meringue into the bittersweet chocolate mixture until just combined. Divide this mixture evenly among 8 small glasses or jars.
  6. Add Cookie Layer: Sprinkle 2 tablespoons of crushed chocolate cookies over the bittersweet chocolate layer in each glass.
  7. Fold Meringue into Milk Chocolate: Fold the remaining meringue into the milk chocolate mixture until evenly combined. Spoon this mixture on top of the cookie layer in each jar.
  8. Chill: Cover the jars and refrigerate for at least 3 hours or until the mousse is set and firm.
  9. Garnish and Serve: Before serving, sprinkle 2 tablespoons of crushed cookies atop each mousse jar. Garnish with whipped cream and shaved chocolate curls for an elegant finish.

Notes

  • Use high-quality chocolate with at least 70% cocoa for a rich flavor.
  • Espresso can be substituted with a splash of rum or cognac for added depth.
  • Ensure eggs are fresh and cold for best meringue results.
  • Folding gently is key to maintaining the mousse’s light texture.
  • Chilling overnight enhances the flavors and texture further.
  • For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.

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