This post is in partnership with Cost Plus World Market. All opinions are mine alone.
A delicious, super easy to make and FULL of Chocolate dessert is here! Are you Holiday ready with these Mousse cups?
Can you imagine we are already in September and we are all getting in the mood for the Holidays? I think it was not long ago that I was gobbling all my Holiday desserts, and now I am making new ones for this year! Gosh, 2017 was super quick.
Are you in the same boat as me? Then, this post is MADE FOR YOU!!! Ask me why? It is because this is my second dessert for the season (first being these really cute Pumpkin Bundts) and is super easy to make through the holiday season! It is NO BAKE, NO COOK and make ahead! Ask for more? Read on!
Here is the simplest way to make the dessert. Just walk into your closest World Market store, grab all the items you need; use a couple of ingredients from your refrigerator, grab your kids, and start making this dessert! Find your closest store here: World Market Store Locater. I did all my shopping from my favorite store in Mountain View, CA!
While you are there, do not forget to check out their Baking Products, Cookies and Cakes, Christmas food and drinks and the Christmas Baking section. Plus there is more! World Market and Bahlsen are currently having a sweepstakes where the winner will receive a trip for 2 to the famed Christmas Market Festival in Germany. Prize includes: A trip for 2 to Munich, Germany (hotel, city excursions, dining and more). Do not forget to enter here till 9/29/17.
Coming to the recipe, this yummy dessert has only a few ingredients and is super easy to make. I love seeing Ombre colored desserts and finally made my own! This one is a single serve dessert; has Bahlsen Butter biscuits and THREE MOUSSE layers! Yes, it has mousse on top of mousse on top of mousse. Yet it is not daunting to make this one.
I used heavy whipping cream and three flavors; vanilla, hazelnut and salted caramel to complete this dessert. You can pick and choose your favorite flavors from fruity to chocolate and beyond! The colors in the layers are due to the varying amounts of unsweetened cocoa powder added to the layers. You can also use colors of your choice to make the dessert colorful.
Why is this dessert my FAVORITE?
When it comes to Holiday season, it is really busy in every household. From Halloween to Thanksgiving and Christmas to New Year, I feel like it is 60 days of celebration. And in between all that, we also celebrate Diwali. So it is really important to have recipes that can be made before hand, do not need too many complex procedures and are fairly simple to serve.
Guess what; this one is just that and more. It is no cook and no bake too. Last time I made a mousse like this, I had my niece help me whip up all the cream; proving that kids can actually make this or atleast assist in making it!
How to make an Ombre Mousse?
Lately you must have seen a lot of Ombre desserts around you. A layered dessert that ranges in color from light to dark is referred to as an Ombre dessert. Here I have three layers of mousse; ranging from white to dark brown. Thus the name.
The simplest way to make this mousse dessert is to make a plain cream mousse first. Then divide it into three parts, add the color and flavor you want and make the mousse. If you start whipping the layers separately, you will end up whipping all day! There is a rest time between pouring the layers, but the mousse can be refrigerated and works well.
So without any further delay, head straight to the recipe and do not forget to share your Holiday delights with me on my Facebook page!
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Whipping Cream 2 cups (16 oz box)
Unsalted Butter 2 tbsp
Torani Flavoring Syrups (Vanilla, Classic Hazelnut and Salted Caramel)
Unsweetened Cocoa Powder 1/2 cup
Bahlsen Leibniz Butter Biscuits 1 packet
Bahlsen Waffle Minis 1 packet
Bahlsen Choco Leibniz Mini 1 packet
Dr. Oetker Whip-It 2 sachets
Chocolate Curls to top
Maraschino Cherries to top
Process 25-28 Butter Cookies to a fine powder. Some coarse particles are okay. Put 1 cup away for topping. Melt the unsalted butter and mix to the remaining to a grainy mixture.
Divide this in dessert bowls. I used three bowls, but you can use four small bowl too. Press down using an ice cream scoop.
Whip heavy whipping cream and Dr. Oetker Whip it in a stand mixer or using a hand blender. Continue till soft peaks are achieved.
Divide the cream in equal parts. Refrigerate two bowls till ready to use. In the third bowl add 1 tbsp Vanilla Syrup. Mix well and divide the cream in the bowls. I like to use an ice-cream scoop to divide it equally. Place the bowls in the refrigerator for an hour.
Get the second bowl out of the refrigerator and mix in 1 tbsp Hazelnut syrup and 2 tbsp unsweetened cocoa powder. Mix till no white streaks are seen. Divide this among the bowls and spread to get an even top. Refrigerate for another hour.
Using the last bowl of cream, mix in 1 tbsp Salted Caramel Syrup and 4 tbsp unsweetened cocoa powder. Mix well to get a uniformly colored mixture.
Divide this in the bowls and refrigerate for an hour.
The dessert is ready! Top it with the powdered biscuit set aside.
Top with chocolate curls, Maraschino Cherries, Bahlsen Leibniz Butter Biscuits and Bahlsen Waffel Minis. Enjoy immediately or refrigerate till ready to serve!
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Torani Flavoring Syrups | Bahlsen Leibniz Butter Biscuits | Bahlsen Waffel Minis | Bahlsen Choco Leibniz Mini | Dr. Oetker Whip-It | Chocolate Curls | Retro Ice Cream Scoop | Yellow Melamine Batter Bowl | Individual Trifle Bowls | Wooden Handle Spoons | Acacia Wood Lazy Susan | Green Napkins