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Mickey's Sparkling Chocolate Mousse in champagne flutes

Mickey’s Sparkling Chocolate Mousse

Ring in the New Year with Mickey’s Sparkling Chocolate Mousse! This simple chocolate mousse has dark chocolate and a splash of champagne and is topped with chocolate Mickey pieces. Perfect for celebrating!
Course Dessert
Keyword mickey, Mousse, New Year
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people

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

  1. Place cocoa candy melts in a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.
  2. Pipe the cocoa candy melts into the silicone mold. Once filled, tap the mold on the counter to clear out any air bubbles.
  3. Scrape off excess chocolate using an off-set spatula.
  4. Place the filled mold into the refrigerator to harden, about 15 minutes.
  5. Pop out the chocolate Mickeys and place on a piece of wax paper.
  6. Clean the mold and repeat with white candy melts.
  7. Spray all of the chocolate Mickeys with the gold edible pearl food color spray. Let dry.

Chocolate Mousse

  1. Place chopped chocolate into a heat-safe bowl. Place a stainless steel bowl into the freezer.
  2. Pour ½ cup of cream into a small pot. Heat cream on the stove, removing it just before it comes to a boil.
  3. Pour the cream over the chocolate and let it sit for three minutes or until chocolate is melted.
  4. Gently stir the cream and the chocolate until completely mixed.
  5. Add the sparkling wine and stir until fully incorporated. Set aside.
  6. 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.
  7. Gently fold the chocolate mixture into the whipped cream, mixing until fully incorporated.

  8. Scoop the mousse into serving containers (champagne flutes, wine glasses, bowls, etc.). Place a few chocolate Mickeys on top of the mousse.

  9. Store any leftover mousse in an airtight container in the refrigerator.