Ube Mousse Cups
Ube Mousse Cups are a fancy yet easy dessert that is cold, creamy, and perfect for gatherings or after dinner treats. They are light, fluffy, and taste like a sweet purple cloud.
Servings: 8 cups
Calories: 250kcal
Ingredients
For the mousse
- 1 cup ube halaya or ube jam, at room temperature Warm it briefly in the microwave if thick.
- 1 cup heavy cream, cold Must be cold to whip properly.
- 1/2 cup cream cheese, softened Should be smooth when pressed.
- 1/3 cup sweetened condensed milk Adjust sweetness to your taste.
- 1 teaspoon vanilla extract
- 1 pinch salt For flavor balance.
- 1 teaspoon powdered gelatin Optional for extra stability.
- 2 tablespoons water For blooming the gelatin.
- 1 drop purple food gel Optional for color boost.
For the base or layers
- 1 cup crushed graham crackers or butter cookies
For toppings
- whipped cream For a creamy topping.
- toasted coconut For tropical crunch.
- fresh fruit (mango or strawberries) For color and brightness.
- white chocolate shavings For sweetness.
- mini meringues For additional crunch.
- crumbled ube waffle shards For a fun twist.
Instructions
Make mousse
- Chill your mixing bowl and whisk in the fridge for 10 minutes.
- If using gelatin, sprinkle it over water in a small bowl and let it sit for 5 minutes to bloom. Then microwave for 5 to 8 seconds until melted.
- In a bowl, whip cold heavy cream to soft peaks.
- In another bowl, beat cream cheese until creamy. Add ube halaya, condensed milk, vanilla, and a pinch of salt. Beat until smooth.
- If using gelatin, stream it into the ube mixture while mixing on low.
- Fold the whipped cream into the ube mixture in two batches until light and airy.
- Taste and adjust sweetness if needed. It should feel fluffy and scoopable.
Fill cups
- Choose clear cups for layering effects.
- For a layered dessert, add crushed graham crackers at the bottom, then layer mousse above.
- Alternatively, fill cups directly with mousse for a simpler approach.
Chill
- Cover the cups and chill in the fridge for at least 4 hours or overnight.
- If using gelatin, the mousse will hold up longer at room temperature but should be kept cool until serving.
Add toppings
- Top with whipped cream rosettes, toasted coconut, or any preferred toppings before serving.
Notes
Make these mousse cups up to 2 days ahead of time, adding fresh fruit the day of serving for best results. Gelatin is optional but helps in keeping the mousse stable when displayed for longer periods.