Chef and Author Alyssa Cremeans featured Layer Cake Shiraz in her new cook book, The Happy Mason Jar, Quick Easy Mason Jar Desserts and Wine Pairings. And she found the perfect pairing… Mint hot chocolate mousse.
Alyssa says: During my last year of college, I would purchase an extra-large iced peppermint mocha every single day before class. It’s a surprise my blood pressure wasn’t through the roof! After finally overcoming my severe caffeine addiction, I decided it would be easier on my blood pressure and my wallet to enjoy a chilled peppermint chocolate fla- vored dessert on occasion, rather than to indulge in a daily beverage. Now, I’ll take this delicious dessert over a cup of coffee any day!
Chocolate Mousse Layer
2 cups semisweet chocolate chips
1¾ cups heavy whipping cream
¼ teaspoon salt
2 teaspoons water
1 box (3.25oz) instant vanilla pudding mix
3 cups heavy cream
¼ teaspoon nutmeg
½ cup sugar
½ teaspoon mint extract
4 drops red food coloring
1 cup semisweet chocolate chips
3 tablespoons of shortening
Makes eight 8oz mason jars, or four 16oz mason jars.
Active prep: 30 min Inactive prep: 30 min Bake time: none!
- In a microwave-safe bowl, heat the chocolate chips, heavy cream, and salt in the microwave for 1 minute. Stir thoroughly. Continue heating the chocolate in the microwave for 15-second increments, stirring thoroughly in between, until the chocolate is melted completely.
- In a small microwave-safe bowl, stir together the gelatin and the water. The gelatin will turn into a gel-like solid. Heat the gelatin in the microwave for 15 seconds so it melts. The gelatin may have a strong vinegar-like smell when it’s melted. But this will not be present in the flavor of the mousse.
- Immediately stir and pour the melted gelatin into the melted chocolate before it hardens. Stir the mixture thoroughly.
- Distribute the chocolate mousse mixture into the mason jars. The chocolate will still be very runny. Allow the jars to cool for about 30 minutes before adding the peppermint layer.
- For the peppermint layer, beat the vanilla pudding mix, heavy cream, nutmeg, sugar and mint extraction on high for about 1 to 2 minutes, or until stiff peaks begin to form. Stir in the red food coloring and distribute into each mason jar.
- Refrigerate the jars while you prepare the ganache layer.
- In a microwave-safe bowl, heat the chocolate chips and shortening for 30 seconds and stir thoroughly. Continue heating the chocolate chips and shortening for 15 seconds at a time, stirring thoroughly between each increment, until the chocolate is melted.
- Allow the ganache to cool for 5 minutes, then drizzle on top of the jars. (Layer Cake Note, add crumbled candy cane for additional flavor!)
- Keep the jars refrigerated until you are ready to enjoy with a glass (or bottle) of Layer Cake Shiraz.