Happy New Year’s Eve! As we close on 2021, I just wanted to take a moment to say thank you. This year has had its challenges and I so appreciate all of your support in making this small piece of the internet a bright spot in my life. So thank you and I wish you a New Year filled with light, love, and happiness! I’m also excited to share my New Year’s dessert — Mickey’s Sparkling Chocolate Mousse! This simple chocolate mousse is made with dark chocolate and a splash of champagne and is topped with gold dusted chocolate Mickey pieces. Perfect for ringing in the New Year!
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This mousse is very easy to make — just three ingredients! If you’d like to make a non-alcoholic version, just omit the sparkling wine. It’s just as delicious without it! The chocolate Mickey pieces do take a little bit of time, so I recommend starting with those.
To make the chocolate Mickey pieces, I used cocoa candy melts and white candy melts. I especially like the Ghirardelli Melting Wafers, but Wilton candy melts will work as well! For the mold, I used mini Mickey head silicone molds from Daiso Japan. There isn’t a Daiso store near me, so I ordered them online from a reseller. I’ve seen them on both eBay and Mercari, but there’s also a similar option available on Amazon.
First, place the cocoa candy melts into a disposable piping bag. Place the filled piping bag in the microwave and heat, checking every 30 seconds, until melted. Pipe the chocolate into the silicone Mickey mold. Once filled, tap the mold on the counter to remove any air bubbles. Then, use an off-set spatula to scrap off any excess chocolate from the top of the mold. Place the filled mold in the refrigerator until hardened, about 15 minutes.
Remove the chocolate pieces from the mold by gently popping them out. Clean the mold and repeat the steps using the white candy melts. Place the chocolate Mickey pieces on a piece of wax paper, face side up, and spray with a light layer of edible gold pearl spray. For this, I used the gold Color Mist spray from Wilton. Let the chocolate pieces dry while you make the mousse.
To make the mousse, first place the chocolate pieces in a small heat-safe bowl. Heat 1/2 cup of heavy cream in a small saucepan, bringing it to just under a boil. Pour the hot milk over the chocolate and let sit for three minutes or so. Gently stir the chocolate and the cream together until fully mixed. Add the sparkling wine (if using) and stir until fully incorporated. Set aside while you make the whipped cream.
Place the 1 cup of heavy cream in a large bowl. I recommend using a large stainless steel bowl. It’s helpful to place your bowl and beaters in the freezer before you whip the cream as having a cold bowl and beaters will help the whipped cream come together faster.
Whip the heavy cream on high speed until it holds stiff peaks. Gently fold the chocolate mixture into the whipped cream. If the mousse seems warm, place in the refrigerator to chill for a few minutes before serving.
When you’re ready to serve, scoop the mousse into champagne flutes, wine glasses, bowls, or whatever container you’d like to use. Top with a mix of the gold dusted Mickey chocolates.
Enjoy Mickey’s Sparkling Chocolate Mousse! Happy New Year!
Mickey’s Sparkling Chocolate Mousse
Ingredients
Chocolate Mousse
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 cup heavy cream
- ¼ cup sparkling wine (prosecco, champagne, etc.)
Chocolate Mickey Decorations
- 2 ounces cocoa candy melts
- 2 ounces white candy melts
- gold edible pearl food color spray
Equipment
- small Mickey silicone mold
- 2 piping bags
- off-set spatula
Instructions
Chocolate Mickey Decorations
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Place cocoa candy melts in a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.
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Pipe the cocoa candy melts into the silicone mold. Once filled, tap the mold on the counter to clear out any air bubbles.
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Scrape off excess chocolate using an off-set spatula.
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Place the filled mold into the refrigerator to harden, about 15 minutes.
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Pop out the chocolate Mickeys and place on a piece of wax paper.
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Clean the mold and repeat with white candy melts.
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Spray all of the chocolate Mickeys with the gold edible pearl food color spray. Let dry.
Chocolate Mousse
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Place chopped chocolate into a heat-safe bowl. Place a stainless steel bowl into the freezer.
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Pour ½ cup of cream into a small pot. Heat cream on the stove, removing it just before it comes to a boil.
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Pour the cream over the chocolate and let it sit for three minutes or until chocolate is melted.
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Gently stir the cream and the chocolate until completely mixed.
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Add the sparkling wine and stir until fully incorporated. Set aside.
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Remove the stainless steel bowl from the freezer and pour 1 cup cream into it. Using an electric beater, whip the cream on high speed until it holds stiff peaks.
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Gently fold the chocolate mixture into the whipped cream, mixing until fully incorporated.
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Scoop the mousse into serving containers (champagne flutes, wine glasses, bowls, etc.). Place a few chocolate Mickeys on top of the mousse.
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Store any leftover mousse in an airtight container in the refrigerator.