White Chocolate Ganache and Mango Jelly Dessert in a Glass

Serves8
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Rating: 3
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The richness of the white chocolate ganache, juicy flavor of mango jelly and a perfect white cloud of cream chantilly will simply transport you to paradise!
Prep Time
1hour
Cook Time
10minutes
These layers of white chocolate ganache, mango jelly, and cream chantilly is a nifty concoction. I guarantee that you will elicit a WOW factor from everyone with this dessert! This recipe has been with me for almost ten years, and it has been one of the best-loved desserts by everyone who sampled this. The richness of the white chocolate ganache, juicy flavor of mango jelly and a perfect white cloud of cream chantilly will simply transport you to PARADISE!
Ingredients
  • Mango Jelly
  • 2 piecesRipe Mango  cut into small cubes
  • 1 cupWater
  • 1/2 cupGranulated White Sugar
  • 1 sachetKnoxx Gelatin
  • White Chocolate Ganache
  • 250 gramsWhite Chocolate  chopped, high quality
  • 300 mlWhipping Cream
  • Cream Chantilly
  • 300 mlWhipping Cream
  • 5 tablespoonsGranulated White Sugar
Procedure
  1. Mix 1/2 cup of water and gelatin powder in a bowl. Stir and set aside.
  2. 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 boil. Pour it over the gelatin mixture and mix until the gelatin is dissolved. Strain through fine sieve.
  3. Pour the mango jelly into 8 pieces of shot glasses (4 oz.) 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.
  4. Meanwhile, place the chopped white chocolate in a medium bowl and melt over bain marie. Set aside.
  5. Simmer the cream over medium heat and pour it over melted chocolate. Stir until smooth and well combined. Cool it down completely.
  6. 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.
  7. Pour the remaining mango jelly into the shot glasses and chill in the freezer again for 30 minutes. You have three layers of mango jelly, chocolate ganache, and mango jelly.
  8. Whip the cream until it forms of 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 desire. Chill in the fridge until ready to serve.
Nutritional Facts
There is no Nutrition Label for this recipe yet.
Recipe Notes

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2 comments

  1. Laila Reply

    I love ur recipe…and i love baking….thank u for sharing your recipe…

    • Chef Sheilla Reply

      Thank you so much, too!

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