St. Patrick’s Day White Chocolate Mousse & Lime Jell-o Dessert Cups

These make a perfect easy dessert for all your St. Patrick’s Day celebrations. Creamy white chocolate mousse a top of Lime Jell-O.

Ingredients

Jell-O Layer:

• 1 packet of Lime Jell-O

• 1 cup of boiling water

• 1 cup of cold water

White Chocolate Mousse:

• 2 bars of Lindt Classic Recipe White Chocolate chopped

• 2 1/2 cups heavy cream, butterfat content of at least 36%

Garnish & Decorating Supplies:

• green sanding sugar

• mini shamrock cutter (optional)

• frosting syringe (optional)

Dessert Tumblers & Spoons:

• 6 mini dessert tumblers & spoons (8 if you don’t make the Jell-O Jigglers)

  The ones I used are from Amazon, but they come in a pack of 80

  Click Here For: Mini Dessert Tumblers Cups & Spoons

The creamy white chocolate mousse is so good on its own (It is a must for white chocolate lovers!) and paired with the lime Jell-O it’s a great combination of the two flavors.

Step 1.

Boil 1 cup of water

Step 2.

Add lime Jell-O packet and whisk for 2 minutes until completely dissolved.

Step 3.

Pour in 1 cup of cold water and whisk

Step 4.

Fill the cups up halfway with Jell-O (Optional: For shamrock jigglers, pour the rest of the Jell-O onto a shallow pan or plate. If you don’t want to make jigglers pour the rest of the Jell-O into 2 more cups) Place in refrigerator for 4hrs or until set (I let it set overnight)

Step 5.

Chop the 2 bars of Lindt white chocolate into small pieces and place in a heat safe bowl.

Step 6.

Bring 1 cup of heavy cream to a simmer in a small saucepan stirring continually. It is simmering when little bubbles start appearing around the edge of the pan. (a little less bubbles then pictured, I was trying to get the picture & I let it bubble more then usual.)

Step 7.

Pour the hot heavy cream over the white chocolate and let it sit for 2 minutes

Step 8.

Whisk until thick and well combined. Don’t worry if at first it seems like it’s not coming together, be patient & keep mixing. Refrigerate for 2 hrs. until it is completely cold. (By the way, for future recipes you can stop right here, if you want to make a delicious white chocolate ganache).

Step 9.

(This is optional) Place the pan or plate you put your extra Jell-O on, in a pan of warm water for 15sec. Cut out the Jell-O Jigglers with the shamrock cutter. I used a butter knife to help me lift the Jigglers out.

Step 10.

Pour in 1 1/2 cups of heavy cream into the white chocolate ganache with a mixer, mix until stiff peaks form

Step 11.

Pipe into Jell-O cups

Step 12.

Garnish with green sanding sugar & shamrock Jell-O Jigglers.

Enjoy!🍀

Yield: 6

Author: Maria

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St. Patrick’s Day White Chocolate Mousse & Lime Jell-O Cups

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These make a perfect easy dessert for all your St. Patrick’s Day celebrations. Creamy white chocolate mousse a top of Lime Jell-O.

Prep time: 1 HourCook time: 10 MinInactive time: 4 HourTotal time: 5 H & 10 M

Ingredients

Jell-O Layer

• 1 packet of Lime Jell-O
• 1 cup of boiling water
• 1 cup of cold water

White Chocolate Mousse

• 2 bars of Lindt Classic Recipe White Chocolate chopped
• 2 1/2 cups heavy cream, butterfat content of at least 36%

Garnish & Supplies

• green sugar sprinkles
• mini shamrock cutter (optional)
• frosting syringe (optional)
• 6 mini dessert tumblers & spoons

Instructions

Lime Jell-O Layer

1. Boil 1 cup of water
2. Add lime Jell-O packet and whisk for 2 minutes until completely dissolved.
3. Pour in 1 cup of cold water and whisk
4. Fill the cups up halfway with Jell-O (Optional: For shamrock jigglers, pour the rest of the Jell-O onto a shallow pan or plate. If you don’t want to make jigglers pour the rest of the Jell-O into 2 more cups) Place in refrigerator for 4hrs or until set (I let it set overnight)
5. (This is optional) Place the pan or plate you put your extra Jell-O on, in a pan of warm water for 15sec. Cut out the Jell-O Jigglers with the shamrock cutter. I used a butter knife to help me lift the Jigglers out.

White Chocolate Mousse

1. Chop the 2 bars of Lindt white chocolate into small pieces and place in a heat safe bowl.
2. Bring 1 cup of heavy cream to a simmer in a small saucepan stirring continually. It is simmering when little bubbles start appearing around the edge of the pan. (a little less bubbles then pictured, I was trying to get the picture & I let it bubble more then usual.)
3. Pour the hot heavy cream over the white chocolate and let it sit for 2 minutes
4. Whisk until thick and well combined. Don’t worry if at first it seems like it’s not coming together, be patient & keep mixing. Refrigerate for 2 hrs. until it is completely cold. (By the way, for future recipes you can stop right here, if you want to make a delicious white chocolate ganache).
5. Pour in 1 1/2 cups of heavy cream into the white chocolate ganache with a mixer, mix until stiff peaks form
6. Pipe into Jell-O cups
7. Garnish with green sanding sugar & shamrock Jell-O Jigglers. Enjoy!🍀

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