These no-bake, five-ingredient chocolate mousse cups are a chocolate lover's dream come true! Made with rich dark chocolate ...

Tightly cover the individual white chocolate mousse cups with plastic wrap and store them in the refrigerator for 1-2 days. I ...

To Make Chocolate Mousse Cups: Place 3 or 4 cups into the cavities of the egg crates. Tilt the cups at a 45-degree angle. Pour in the chocolate mousse, dividing equally among the cups. Refrigerate ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

I have been making chocolate mousse for years ... Making individual chocolate cups ahead of time is perfect for portion control, and means you don’t need to fuss between courses.

About White Chocolate Mango Mousse With Lychee Custard Recipe: A delectable summer special mango recipe with the goodness of lychee (litchi). White chocolate mango mousse served with baked lychee ...