Mini Mousse Panna Cotta

 

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• Cooking and Prep: 6 h
• Serves: 8
• Contains:

This dessert makes for the perfect end of a delectable meal.

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Ingredients (11)

Chocolate Layer

• 3 cups milk

• 1 non instant chocolate pudding

• 1 unwhipped J&J cream cheese

• 1/2 Mehadrin butter

• 1/3 cup sugar

• 1 bar Elite Milk Chocolate or other dairy chocolate

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  Elite Milk Chocolate

Vanilla Layer

• 1 (8-oz.) Mehadrin vanilla pudding

• 1 unwhipped J&J cream cheese, room temperature 

• 1/2 stick Mehadrin butter

• 2 tablespoons confectioners' sugar

• 1/2 lemon, squeezed

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Start Cooking

Prepare Chocolate Layer

1. Place the milk in a medium saucepan on medium flame. Slowly add the pudding, stir constantly, and then add the remainder of the ingredients. Keep stirring until all is well combined and starts to boil. The mixture will thicken.

2. Remove from heat.

3. Lay the glasses (or dish) you are using on a diagonal, using an empty egg carton, muffin tins, or larger drinking glasses (You’ll need to experiment with the glass you wish to use.)

4. Fill with chocolate mousse until your desired amount is reached and refrigerate until set.

Prepare Vanilla Layer

1. In a bowl, add all the ingredients and mix well. If the mixture isn’t smooth, pulse with a hand blender.

2. Remove the glasses with chocolate mixture from the fridge. Lay them on the opposite diagonal this time and fill with the vanilla mixture. Refrigerate/freeze until set and serve cold