Dulce de Leche and Chocolate Mousse Jars

Didn’t see this comin’ on Tuesday, did ya?

I can give you a moment to let it sink in if needed. And if you are still thinking that these Dulce de Leche and Chocolate Mousse Jars on a Tuesday are a little too much you are probably right. But we are not a normal household. Cake, brownies, cookies, mousse, frosting – these are all considered legit around here any day of the week. Especially if we are talking chocolate.

I think most of you can relate to me when I say ohhhh chocolate. I can’t remember a day in my life when I wasn’t deeply and passionately in love with it. The flavor, the appearance, the adaptability, nothing can compare to it in the food world.

You guys are going to want to make these Dulce de Leche and Chocolate Mousse Jars soon because of two major reasons:

1. It is a chocolate lovers dream.
2. It is a very happy ending for your V-Day meal.

No, seriously, I am 120% sure this dessert is what my dreams are made of. Well, maybe cheese too. Like a supper melty gooey cheese. And bacon.

Really, I think the photos show it all. I mean, did you even notice all of the layers of chocolate? Insane!

Let’s just start by going through each layer. First, there is the chocolate cake. Oh, this cake is incredible on it’s own. But it gets even better in these jars, because it’s soaked with some Dulce de Leche syrup and then covered with some airy chocolate mousse.

Which brings us to the second layer. The chocolate fluffy mousse goes right over the cake and gets topped with fresh whipped cream and then the whole thing gets drizzled with more syrup and chocolate cake crumbs. OH MY STARS.

Valentine’s Day is only a few weeks away and if you are still looking for the perfect dessert to WOW your sweetie, we’ve got the dessert for you!

Cake Ingredients:

1 stick butter

1/2 cup semi-sweet chocolate chips

1 cup all-purpose flour

1/3 cup cocoa powder

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 eggs

1/4 cup granulated sugar

1 tsp vanilla

1/3 cup sour cream

1/3 cup boiling water

Dulce de Leche Syrup:

1/2 cup dulce de leche

1/4 cup milk

Chocolate Mousse:

1 3/4 cups semi-sweet or milk chocolate chips

4 tbsp butter

4 egg yolks

1 tbsp sugar

3 cups heavy cream

Preheat the oven to 375 F. Line the baking sheet with slightly oversized parchment paper.

To prepare the chocolate cake, melt the butter and chocolate chips over double boiler or in microwave. Stir and set aside.

In a medium mixing bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Stir and set aside.

In a large bowl, whisk together the eggs with sugar and vanilla. Beat until smooth and add the cooled butter/chocolate mixture. Whisk to combine and gradually add the flour mixture, then the sour cream. Be sure to mix until JUST combined (do not over mix) – then quickly stir in the hot water.

Pour the batter into the baking sheet and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Let cool, then crumble the cake with 2 forks.

To make the chocolate mousse, melt the butter and chocolate chips over double boiler or in microwave. Stir and set aside.

In a small sauce pan whisk together the egg yolks, sugar and a few tablespoons of water. Place on the stove over medium low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 3-4 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.

Place the cream in the bowl of a standing mixer and whip until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Reserve a few tablespoons for topping and place in the fridge.

Place half of the remaining whipped cream in to the cooled chocolate mousse mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.

To assemble the dessert line up 4 mason jars or glasses. Drizzle the bottom of each jar with 1 tablespoon of the dolce de leche syrup (combine milk and dolce de leche), then crumble in a layer of the cake. Drizzle that with another tablespoon or so of syrup, then add a layer of mouse.

Repeat for another layer and finish with the layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more syrup. Refrigerate 2 hours or until ready to serve.