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!

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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Course: Dessert, Snack
Cuisine: American, French, Italian
Keyword: ganache, mango jelly, white chocolate
Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 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.

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4 thoughts on “White Chocolate Ganache and Mango Jelly Dessert in a Glass”

  1. 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

    Reply
    • Hello! White Chocolate Ganache and Mango Jelly Desssert in a Glass is a no-bake dessert. Are you referring to another recipe?

      Reply

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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