White Chocolate and Mango Mousse

The month of April signals the start  of the summer season here in the Philippines. As the sun stays longer and skirts grow shorter, mango trees are also in full bloom. Although mangoes are available all year round, the combination of the summer heat and the sweet taste of the fruit’s flesh is something only the season can bring.

I’ve been craving for mangoes for some time now and I have already satiated my appetite with a kilo or two of Indian mangoes (native green mangoes in the Philippines). Also, I’ve been wanting to make a dessert that will feature the Philippine mangoes which is said to be one of the world’s best! But the problem is, I don’t know how. I’ve also been craving for the delectable sweetness only ripe and yellow mangoes can bring. It’s a good thing that mangoes are in season. They are inexpensive at only 50 pesos a kilo (less than 1USD/kilo). So when an opportunity came for me to make a mango dessert, I knew I had to turn it a notch higher. I have to experiment with a mango mousse recipe.

I really have no idea how to make a mango mousse recipe and there only a few online. Good thing though I’ve already made chocolate mousse a couple of times so I have an idea how to make a mousse. So, using my chocolate mousse recipe, I substituted the chocolate with mango and started my ‘experiment’. And I am happy with the result of my mango mousse project.

The result: A delicious and sophisticated dessert paying homage to Philippines’ national fruit.

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Triple Chocolate Mousse

Sweeten your holiday dinners with this yummy dessert and Indulge in 3 layers of  velvety goodness.

Dark Chocolate Ganache:

So what are the general guidelines for making ganache?  Joyofbaking.com says: To make a glaze or coating: use one part cream to three parts chocolate. To make a truffle filling: use one part cream to two parts chocolate. To make a light filling: use one part cream to one part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.

• 1/3 cup Dark chocolate (Cadbury Old Gold)
• 1/2 cup heavy cream
• 2 T butter

1. Chop chocolate into small even pieces. If using Cadbury, separate the small ‘blocks’ of chocolate.
2. Place the chopped chocolate in a medium sized heat-proof bowl.
3. Heat the cream and butter in a medium sized saucepan over medium heat.
4. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
5. Stir until smooth and velvety and let cool slightly.
6. Transfer to jigger glasses, putting a tablespoon or so of ganache per glass.

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