Baked Alaska Mousse Cups

This dessert features the flavors of a traditional baked Alaska in individually portioned mousse cups.

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Baked Alaska Mousse Cups
 
Makes 6 Servings
Ingredients
  • Chocolate Mousse (recipe follows)
  • Strawberry Mousse (recipe follows)
  • 1 cup sugar
  • ½ cup egg whites (about 4 egg whites), room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon vanilla extract
  • Chopped chocolate
  • Garnish: chopped chocolate
Chocolate Mousse
  • 2 tablespoons water
  • ½ teaspoon unflavored gelatin
  • 3 ounces bittersweet chocolate, chopped
  • 1 (8-ounce) package cream cheese, softened
  • ¾ cup plus 2 tablespoons heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • ¼ teaspoon vanilla extract
Strawberry Mousse
  • 2 tablespoons water
  • ½ teaspoon unflavored gelatin
  • 3 ounces white chocolate, chopped
  • 3 ounces fresh strawberries, chopped
  • 1 tablespoon granulated sugar
  • 1 (8-ounce) package cream cheese, softened
  • ¾ cup plus 2 tablespoons heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla extract
Instructions
  1. In bottom of 6 (8-ounce) glasses, pipe Chocolate Mousse. Refrigerate for 2 hours.
  2. Pipe Strawberry Mousse on top of Chocolate Mousse. Refrigerate for 2 hours.
  3. In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt by hand. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120° to 130°.
  4. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 4 to 5 minutes. Beat in vanilla.
  5. Scoop a heaping spoonful of meringue on top of Strawberry Mousse. Using a handheld kitchen torch, carefully brown meringue. Garnish with chopped chocolate, if desired.
Chocolate Mousse
  1. In a small saucepan, whisk together 2 tablespoons water and gelatin. Heat over medium heat just until bubbles form around edges of pan. (Do not boil.) Remove from heat, and whisk in chocolate until smooth. Let cool.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-high speed until smooth, about 3 minutes. Add cream, confectioners’ sugar, and vanilla; beat until combined. Add cooled chocolate mixture, and beat until combined. Use immediately.
Strawberry Mousse
  1. In a small saucepan, whisk together 2 tablespoons water and gelatin. Heat over medium heat just until bubbles form around edges of pan. (Do not boil.) Remove from heat, and whisk in white chocolate until smooth. Let cool.
  2. In a medium bowl, stir together strawberries and granulated sugar. Let stand for 10 minutes. Transfer mixture to the work bowl of a food processor, and process until smooth. Add strawberry purée to white chocolate mixture, stirring until combined.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-high speed until smooth, about 3 minutes. Add cream, confectioners’ sugar, and vanilla; beat until combined. Add strawberry-white chocolate mixture, and beat until combined. Use immediately.
Notes
KITCHEN TIP: If you would like to add a little more texture to this smooth dessert, fold 4 ounces chopped bittersweet chocolate into the Chocolate Mousse and 4 ounces diced strawberries into the Strawberry Mousse.

 

 

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