Easy Chocolate Mousse Parfait Jars – Delicious jars of Individual desserts to share with friends and family.
Made with layers of biscuit filling, light airy Chocolatey mousse, and topped with whipped cream, edible gold dust & Guylian chocolate Sea Shells for the ultimate finishing touch – this decadent dessert is too good to miss.
Take a look at this Quick & Easy, Fuss-free DESSERT recipe with step by step method.
This post was created in collaboration with Guylian chocolate.Â
ABOUT THIS EASY PEASY CHOCOLATE MOUSSE DESSERT
This delicious No-Cook Chocolate dessert is loaded with the right amount of indulgence and you are sure to reach out for more. A few years ago, I watched Mary Berry make Chocolate mousse on television. Ever since then I had been wanting to make some.
When I mentioned about Mary Berry Chocolate Mousse to my old English neighbour, she handed me over a handwritten note with a recipe for classic Mousse with Chocolate. I have been following this recipe for years and it never fails me.
Using this Mousse recipe as one of the elements, I have created these indulgent parfait jars.
Bittersweet chocolate adds a lot of depth to this classic, light-as-air, make-ahead dessert that never disappoints.
It is a very easy dessert, however the recipe has three steps.
1 – Preparing the biscuit base
2 – Preparing the Chocolate Mousse
3 – Assembly
WHY I LOVE THIS RECIPE?
- is perfect for special occasions or after-dinner dessert
- Easy Peasy to make with 3 steps to follow
- delicious and sure to please your guests
- Simply because it’s a No-Cook dessert
INGREDIENTS
HOW TO MAKE CHOCOLATE MOUSSE STEP BY STEP?
This easy chocolate mousse from scratch recipe is a winner for the whole family. It is super easy-to-make and loaded with tons of deliciousness. Â
Place the double cream in the bowl of a stand mixer with the whisk attachment fitted. Whisk until the cream resembles a stiff peak. Cover and chill the cream until you proceed with the remaining steps.
In the meantime, place the egg white and sugar in the bowl of a stand mixer with the whisk attachment fitted and whisk until you have a firm peak.
Fold the egg yolk into the double cream with a silicone spatula, until combined.
Place the chocolate and butter in a microwave-safe bowl. Melt in bursts of 30 seconds each, stirring in between until it is smooth. Set it aside to cool a bit Pour in the melted chocolate and butter to the double cream mixture and fold it through.
Now add 1/3 of the beaten egg to the mixture and fold until incorporated.
Add the remaining beaten egg in 2 steps and fold until well incorporated.
Now the Chocolate Mousse is ready! Serve it as individual portions and refrigerate to set. This popular Chocolate mousse recipe is perfect for all year round as well as on special occasions.
This mousse recipe serves as a great filler for other chocolate-based mason jar desserts.
DETAILED RECIPE ON HOW TO ASSEMBLE THE JAR DESSERTS IS IN THE RECIPE CARD BELOW.
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HAVE YOU MADE THIS RECIPE ?
Be sure to leave a comment and/or give this recipe a ★ rating!
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen.  I would love to see your pictures of this show stopper Christmas Dessert.
NO BAKE CHOCOLATE MOUSSE JARS DESSERT JARS RECIPE BELOW
Ingredients
For the Base
- 125 g digestive biscuits
- 50 g melted butter
For the Chocolate Mousse
- 200 ml cream
- 225 g dark chocolate
- 25 g unsalted butter
- 3 large eggs separated
- 25 g caster sugar
- Whipped cream
For the Toppings
- Guylian Sea Shells or Sea Horses to decorate
- Edible gold dust to decorate (optional)
Instructions
Chocolate Mousse filling
- Place the double cream in the bowl of a stand mixer with the whisk attachment fitted. Whisk until the cream resembles a stiff peak. Cover and chill the cream until you proceed with the remaining steps.
- Place the chocolate and butter in a microwave-safe bowl. Melt in bursts of 30 seconds each, stirring in between until it is smooth. Set it aside to cool a bit.
- In the meantime, place the egg white and sugar in the bowl of a stand mixer with the whisk attachment fitted and whisk until you have a firm peak.
- Fold the egg yolk into the double cream with a silicone spatula, until combined.
- Pour in the melted chocolate and butter to the double cream mixture and fold it through.
- Now add 1/3 of the beaten egg to the mixture and fold until incorporated.
- Add the remaining beaten egg in 2 steps and fold until well incorporated.
Parfait Base
- Place the digestive biscuits in a plastic zipper bag and seal it. Crush them
- with a rolling pin and transfer the crumbs to a small bowl. Pour over the
- melted butter and mix through.
Assembly
- Divide the biscuit filling between 4 jars. Press it with the back of the spoon.
- Spoon or pipe the chocolate mousse filling into the jars.
- Allow it to set for a minimum of 4 hours.
- Just before serving, pipe whipped cream, dust with edible gold dust (if using any) and decorate with Guylian Sea Shells or Guylian Sea Horses for a final finishing touch.
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