Dulce de Leche and Chocolate Mousse Jars Recipe

Jump to Recipe Print Recipe

The Comfort of Dulce de Leche and Chocolate Mousse Jars Recipe

There’s something undeniably warm and inviting about enjoying a dessert that feels both indulgent and effortlessly elegant—this Dulce de Leche and Chocolate Mousse Jars Recipe fits the bill perfectly. I love how the velvety chocolate mousse layers with a subtle caramel sweetness from the dulce de leche create a golden, richly textured treat that’s as comforting as a weekend chat in the kitchen. Whether you’re preparing these jars for a casual get-together or a quiet night in, you’ll notice how each spoonful offers a beautiful balance of bittersweet and milk chocolate with just a touch of espresso warmth to round it out. The lightly crisp crushed cookies provide an unexpected, delightful crunch that wakes up the palate. It’s the kind of recipe you want to revisit again and again.

Ingredient Guide

• 8 oz bittersweet chocolate (min 70% cocoa solids), chopped: Provides a deep, intense chocolate foundation. Using high-quality chocolate really elevates this recipe.
• 8 oz milk (or semisweet) chocolate, chopped: Adds creaminess and sweetness that softens the bittersweet edge for balance.
• 1 ¼ cups heavy cream: Essential for that luscious mousse texture—makes it light yet decadent.
• 1 tbsp espresso (or rum/cognac): Enhances, never overpowers, the chocolate with an aromatic kick.
• 4 eggs: Key for structure and richness. Fresh eggs make all the difference here.
• 2 tsp vanilla extract: Adds warmth and rounds out the flavors beautifully.
• ⅛ tsp kosher salt: Balances sweetness and enhances the chocolate’s depth.
• ½ cup sugar: Sweetens the meringue, helping it achieve that glossy, stiff peak.
• 1 ½ cups crushed chocolate cookies: Offers delightful crunch and texture contrast.
• Shaved chocolate: For garnish that looks fancy but is super simple.
• Whipped cream: A classic topping to add lightness and creaminess.

Prep Before You Begin

Before you dive in, make sure to have all your ingredients measured and ready — which chefs call mise en place. This keeps things calm and steady, especially when working with melting chocolate and egg whites. Since this mousse jars recipe doesn’t require baking, you won’t need to preheat an oven, but chilling time is vital for the mousse to set properly. Plan ahead for at least 3 hours of refrigeration after assembling.

How to Make Dulce de Leche and Chocolate Mousse Jars Recipe

1. Melt the chocolate: Place bittersweet and milk chocolate in separate heatproof bowls. Slowly heat the heavy cream in a saucepan over medium heat until bubbles just begin to form along the edges—watch it carefully, you don’t want it to boil. Pour ¾ cup of the hot cream over the bittersweet chocolate and the remaining ½ cup over the milk chocolate. Let each sit undisturbed for a few minutes so the chocolate softens, then whisk each until perfectly smooth and glossy. This gentle melting keeps the chocolate silky, avoiding graininess.

2. Separate eggs and blend yolks: Carefully separate the eggs. Place 2 yolks into the bittersweet chocolate and 2 yolks into the milk chocolate, whisking each until the mixture feels velvety and lump-free. This step enriches the mousse with a creamy depth and ensures a smooth texture.

3. Add flavorings: Stir the espresso into the bittersweet chocolate mixture for a subtle, rounded aroma, and whisk the vanilla extract into the milk chocolate mixture to lift its sweetness. Then, set both mixtures aside while preparing your meringue.

4. Beat the meringue: Add kosher salt to the egg whites and start beating them with a handheld mixer until soft peaks form. With the mixer running, slowly sprinkle in sugar, continuing to beat until the peaks hold firm, shiny shapes but aren’t dry. This step adds airiness to your mousse, giving it that light, ethereal mouthfeel you’ll adore.

5. Fold the bittersweet mousse: Gently scoop half of the meringue into the bittersweet chocolate mixture. Use a folding motion—careful and slow—to maintain those precious air bubbles. Overmixing can deflate your mousse, so patience pays off in a fluffy, smooth bite.

6. Assemble the jars: Spoon the bittersweet mousse evenly into eight small glasses or jars. Sprinkle 2 tablespoons of crushed chocolate cookies over each. You’ll love the texture contrast the cookies add between the layers.

7. Fold and layer the milk chocolate mousse: Fold the remaining meringue into the milk chocolate mixture until completely combined. Carefully spoon this over the cookie layer in your jars, creating a two-tone mousse effect that’s as visually appealing as it is delicious.

8. Chill: Cover the jars with lids or plastic wrap, then refrigerate for at least 3 hours—or overnight if you can. This chilling step is crucial for the mousse to set to the perfect, silky consistency that nearly melts in your mouth.

9. Garnish and serve: Just before serving, sprinkle another 2 tablespoons of crushed cookies atop each jar. Add a swirl of whipped cream and a few delicate chocolate curls or shavings for a touch of elegance that will make your guests smile.

Creative Variations for Dulce de Leche and Chocolate Mousse Jars Recipe

• Swap espresso for a splash of spiced rum or cognac for a boozy holiday twist.
• Layer in fresh raspberries or sliced strawberries between mousse layers for bright, tart contrast.
• Use crushed nut brittle instead of cookies for a nuttier crunch that adds texture complexity.
• Add a pinch of cayenne pepper to bittersweet chocolate for subtle heat and depth.
• Experiment with white chocolate mousse replacing the milk chocolate layer for creamy sweetness.
• Top with toasted coconut flakes and a drizzle of dulce de leche for extra caramel charm.

Storage, Freezing & Reheating

• Refrigerate: Store covered in the fridge for up to 3 days to keep mousse fresh and texture perfect.
• Freeze: You can freeze the mousse jars for up to 1 month, but expect some texture change. Thaw overnight in the fridge before serving.
• Do not reheat: Because mousse is delicate, avoid microwaving or warming it to preserve its airy texture.
• Assemble close to serving: For best crunch, add crushed cookies just before serving, not during storage.

Dulce de Leche and Chocolate Mousse Jars Recipe FAQs

• Can I use store-bought dulce de leche? Absolutely! While this recipe doesn’t call for adding dulce de leche directly inside the mousse layers, feel free to swirl some into the milk chocolate mousse or drizzle on top for extra indulgence.
• Is it safe to use raw eggs in this mousse? The eggs are raw, so be sure to buy the freshest eggs possible or use pasteurized eggs for peace of mind.
• Can I prepare this in advance? Yes, these jars keep beautifully in the fridge for a few days, making them perfect for prepping before a party.
• What if I don’t have crushed chocolate cookies? You can substitute with crushed graham crackers, crushed nuts, or even a sprinkle of toasted coconut for texture.
• How do I make sure my meringue is perfect? Make sure no yolk gets into your egg whites and your mixing bowl is clean and dry. Gradually adding sugar while beating helps achieve that glossy stiffness.

Print