‘ME’ wedding (Part 2/3) – D&W chocolate mousse shots

mousse jelly shots 04
Following on the last dessert that I’ve made for my friend’s wedding. Part 2 consists of a smaller portion, tasty and guilt-free mousse shot! I particularly like this dessert because it is easy to make and often has a great visual impact to it! Like I’ve said, its a super easy dessert and very chocolate-ky ,which IK and I love!!! The only 1 thing I would highly recommend with this dessert shot is PATIENCE and give yourself a lot of them to prepare otherwise you won’t get the layer effect!

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I initially thought of doing it in a large glass cups, but found these really cute 4cm tall by 3cm diameter plastic shot cups! GREAT indeed! I’m really pleased with the effect that it turns out! Looks amazing and attractive! They are also the kid guest’s favourite too!
mousse jelly shots 02
Since the wedding theme was purple and pink, I thought that making strawberry jelly and blackcurrant jelly would be the best to match! ūüôā And with the mousse itself, definitely both white chocolate and dark chocolate! I use high quality Belgium chocolate chips from deli stores just because I’m seriously looking for a rich chocolate flavour! Those ones from supermarket may not be as good (but it’s optional!) So as you can see, I’ve combined pink and white, purple and chocolate, purple and white, etc etc.. I’ve also toned out the colours a bit just to give a few different colour shade! Love it!
mousse jelly shots 05

fi's invention

You’ll need (makes¬†48 shots):

For white chocolate mousse

  • 150g good-quality¬†Belgium white¬†chocolate, finely chopped
  • 1 egg, at room temperature
  • 1 tablespoon of vanilla essence
  • 60 grams of caster sugar
  • 150 grams of thickened cream

For dark chocolate mousse

  • 150g good-quality¬†Belgium¬†dark¬†chocolate, finely chopped
  • 1 egg, at room temperature
  • 1 tablespoon of cocoa powder
  • 60 grams of caster sugar
  • 150 grams of thickened cream

For the jelly topping (optional flavours)

  • 1 packet of jelly sachet (flavour of your choice)
  • 1 drop of colouring to match the flavour of your choice
  • 1 teaspoon of gelatine powder
  • 100¬†ml of hot water
  • 100 ml of cold water

For Garnish

  • Thickened cream
  • Fresh Strawberry slices
  • Mint leaves or similar

mousse jelly shots 01
How to?

  1. Start with white chocolate mousse, place chocolate chips in a heat proof bowl over a pan of simmering water (do not let the bowl touch the water). Stir until chocolate has completely melted. Remove from heat and set aside to cool, but still pourable.
  2. Beat egg and sugar in a separate bowl for about 5 minutes using a electrical beater, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and vanilla essence until combined. Do not over-mix.
  3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
  4. Evenly divide mousse to shot cups. Ensure you only fill half way of the shot cups with mousse and leave the rest of it for the jelly. Tap shot cups lightly on a working bench to ensure no empty gap and mousse levels. Place into the fridge and chilled for at least 3 hours or until complete set.
  5. Repeat step 1 to 3 with the dark chocolate.
  6. Only start making jelly top when mousse is completely set.
  7. To make jelly, mix all the ingredients in a bowl and mix until fully combined. Sit aside until liquid completely cools. (Caution: hot jelly liquid will separate mousse).
  8. Use a sieve, slowly pour jelly liquid to the top of each set mousse. It is optional which colour you want to match with dark or white mousse.
  9. Place them back into the fridge and chill overnight to completely set the jelly layer.
  10. Place a piece of strawberry slice on top of each mousse. Whip extra cream until peak form. Fill piping bag with your desired tip and the cream. Pipe cream onto strawberry and garnish with a mint leave.

mousse jelly shots 03


  • Never pour hot jelly liquid onto mousse, this is break the layers and jelly will combined with mousse.
  • Ensure mousse is completely set before adding jelly liquid, again if mousse is not complete set, jelly will combined with mousse and lose the layer effect.
  • Extra gelatine powder can help set jelly faster and more solid. However, do not over use as it will release a rubbery taste.
  • Do not overmix when making mousse as it will turn watery and will not set.

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