Dulce de Leche and Chocolate Mousse Jars Recipe
Indulge in these elegant Dulce de Leche and Chocolate Mousse Jars featuring layers of rich bittersweet and milk chocolate mousses, a crunchy chocolate cookie base, and luscious whipped cream topped with chocolate shavings. This no-bake dessert is perfect for impressing guests or enjoying a sophisticated treat at home.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: French-inspired
Ingredients
Chocolate Layers
- 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, cognac)
- 4 eggs
- 2 tsp vanilla extract
- ⅛ tsp kosher salt
- ½ cup sugar
Base and Garnish
- 1 ½ cups crushed chocolate cookies
- Shaved chocolate, for garnish
- Whipped cream, for garnish
Instructions
- Melt Chocolate: Place bittersweet and milk chocolate each in separate heatproof bowls. Heat heavy cream in a saucepan until small bubbles form along the edges. Pour ¾ cup hot cream over the bittersweet chocolate and ½ cup over the milk chocolate. Let sit for a few minutes to melt, then whisk each mixture until smooth.
- Prepare Egg Yolks: Separate the eggs. Add 2 yolks to the bittersweet chocolate and 2 yolks to the milk chocolate. Whisk each chocolate and yolk mixture until smooth.
- Flavor Chocolates: Stir 1 tablespoon espresso into the bittersweet chocolate mixture and 2 teaspoons vanilla extract into the milk chocolate mixture. Set both aside for later use.
- Beat Egg Whites: Add the kosher salt to the egg whites and beat with a handheld mixer until soft peaks form. While mixing, slowly add ½ cup sugar and continue beating until the peaks are glossy and just stiff.
- Fold Meringue and Assemble First Layer: Gently fold half of the meringue into the bittersweet chocolate mixture, taking care not to deflate it. Divide this mousse among 8 small glasses or jars. Sprinkle each with 2 tablespoons of crushed chocolate cookies to create a crunchy layer.
- Fold Meringue and Assemble Second Layer: Fold the remaining meringue into the milk chocolate mixture until evenly combined. Spoon this mousse carefully on top of the crushed cookie layer in each jar. Cover and chill in the refrigerator for at least 3 hours until firm.
- Garnish and Serve: Before serving, top each parfait with an additional 2 tablespoons of crushed cookies. Garnish with a dollop of whipped cream and shaved chocolate curls for an elegant finish.
Notes
- You can substitute espresso with rum or cognac for a different flavor profile.
- Be careful when folding the meringue to retain airiness for a light mousse texture.
- Use high-quality chocolate (70% or higher cocoa content) for the best flavor.
- Make sure to chill the mousse jars for at least 3 hours to allow proper setting.
- This dessert can be prepared a day in advance and kept refrigerated.
- For a gluten-free version, substitute the chocolate cookies with gluten-free cookies.
