I have been making this White Chocolate Ganache and Mango Jelly Dessert in a Glass recipe for almost ten years and every time, I get to impress my family and friends who get to try it. The layers of white chocolate ganache, mango jelly, and cream chantilly is a delicious concoction. It’s rich, creamy, fruity…everything you’d want in a dessert!
White Chocolate Ganache And Mango Jelly Dessert In A Glass
I have been making this White Chocolate Ganache and Mango Jelly Dessert in a Glass recipe for almost ten years and every time, I get to impress my family and friends who get to try it. The layers of white chocolate ganache, mango jelly, and cream chantilly is a delicious concoction. It’s rich, creamy, fruity…everything you’d want in a dessert!
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RateServings: 8
Ingredients
Mango Jelly
- 2 pieces Ripe Mango cut into small cubes
- 1 cup Water
- 1/2 cup Granulated White Sugar
- 1 sachet Knoxx Gelatin
White Chocolate Ganache
- 250 grams White Chocolate chopped, high quality
- 5 tablespoons Granulated White Sugar
Cream Chantilly
- 300 ml Whipping Cream
- 5 tablespoons Granulated White Sugar
Instructions
- Mix 1/2 cup of water and gelatin powder in a bowl. Stir and set aside.
- Puree the mangoes, sugar and the remaining 1/2 cup of water in a blender until smooth.
- Place the pureed mango in a pan and bring it to a boil.
- Pour it over the gelatin mixture and mix until the gelatin is dissolved. Strain through a fine sieve.
- Pour the mango jelly into eight 4 oz shot glasses, up to 1/2 inch high.
- Chill in the freezer to set faster; about 30 minutes-1 hour. Reserve the half of mango jelly for the next layer.
- Meanwhile, place the chopped white chocolate in a medium bowl and melt over a bain-marie. Set aside.
- Simmer the cream over medium heat and pour it over melted chocolate. Stir until smooth and well combined. Let it cool completely.
- Remove the shot glasses from the freezer and pour the chocolate ganache equally into the shot glasses. Chill in the freezer for 30 minutes to set.
- Pour the remaining mango jelly into the shot glasses and chill in the freezer again for 30 minutes. You should have three layers – mango jelly, chocolate ganache, and mango jelly.
- Whip the cream until it forms of a soft peak.
- Add the sugar, and mix in gently.
- Pipe the cream chantilly on top of each shot glasses Garnish with chocolate shavings or strawberries if desired.
- Chill in the fridge until ready to serve.
4 thoughts on “White Chocolate Ganache and Mango Jelly Dessert in a Glass”
It’s not matching the number of cream cheese you showed in your video and the one from the recipe ingredients; your video shows 3 of 225 g of cream cheese and your ingredients only 1. Pls clarify. Thanks
Hello Connie! The recipe is the same in the video.
Ma’am, can this recipe be done on an Oven Toaster ?
Hello! White Chocolate Ganache and Mango Jelly Desssert in a Glass is a no-bake dessert. Are you referring to another recipe?