Jelly and white chocolate mousse cups
Combining two classic desserts, these jelly and white chocolate mousse cups are a treat for the eyes and taste buds. Made in short glasses for the ultimate visual appeal, these cups are fruity and deliciously creamy. Your guests won’t be able to resist digging their spoons into these.
Ingredients
Method
Ingredients
- 85g flavoured jelly crystals (we used raspberry)
- 2 ½ tsp gelatine powder
- 200g fresh strawberries, diced + extra to garnish
- 250g white chocolate, roughly chopped
- 200ml cream
Method
- Place the jelly crystals and gelatine in a large heatproof jug or bowl. Pour in 2 cups of boiling water and whisk until the crystals have dissolved. Cool to room temperature.
- Fill a medium tray or dish with uncooked rice, then nestle four short glasses in the rice on a slight angle. Distribute strawberries amongst the glasses and carefully fill with the jelly. Place in the fridge for 1 hour or until set, pushing the fruit in the centre further into the jelly once it has half set if desired.
- Add the chocolate into a microwave safe bowl. Microwave in 30 second increments until completely melted, stirring well between each. Set aside to cool to room temperature.
- Whip the cream to soft peaks. Gently fold all the cream through the white chocolate mixture until just combined. Spoon the white chocolate mousse into your glasses and refrigerate for a minimum of 2 hours or overnight.
- Garnish with extra strawberries, then serve and enjoy.
Top tip: Make it a fruit salad and swap out some of the strawberries for your favourite fruits (blueberries and diced mango are our picks).
These layered jelly mousse cups can be made a day in advance and stored in the fridge until serving for a stress free dessert.