Ombré Mocha Mousse

Adapted from: All Day I Dream About Food and Entertaining with Beth

Yield: 4–6 servings, depending on the size of your serving glasses

Ingredients

Nut Butter Base:

  • ¼ cup (57g) full fat cream cheese
  • ¼ cup (60g) JEM Organics Coffee Cashew Almond Butter
  • ¼ cup (28g) confectioners’ sugar
  • ¼ tsp vanilla
  • pinch of kosher salt

Cocoa Base:

  • ¼ cup (57g) full fat cream cheese
  • ¼ cup (21g) natural unsweetened cocoa powder
  • ¼ cup (28g) confectioners’ sugar
  • ¼ tsp vanilla
  • 3 Tbsp (43g) heavy cream
  • pinch of kosher salt

Mousse Magic:

  • 1 ½ cups (341g) heavy cream, cold

Directions

  1. Place metal mixing bowl and whisk attachment in freezer.
  2. Start with the nut butter base. In a large bowl with a handheld mixer, beat cream cheese until soft. Add nut butter and beat until smooth.
    NOTE: You can absolutely make this recipe in a stand mixer, but we found that using a handheld mixer worked a little better.
  3. Add confectioners’ sugar, vanilla, and salt, mixing until combined. Set aside.
  4. Next make the cocoa base. In another large bowl with a handheld mixer, beat cream cheese until soft.
  5. Add cocoa powder, confectioners’ sugar, vanilla, heavy cream, and salt. Mix until combined.
  6. In a third bowl, place 1/3 of nut butter mixture and 1/3 of cocoa mixture. Beat together until thoroughly combined.
  7. In the chilly bowl of a stand mixer fitted with cold whisk attachment, beat heavy cream on high speed until soft peaks form.
  8. Fold roughly 1/3 of whipped cream into each cream cheese mixture until no streaks remain.
    NOTE: You have a little bit of leeway with the amount of whipped cream you add to each mixture (2–3 Tbsp one way or the other), so adjust accordingly to get your mousse colours how you want ‘em.
  9. Pipe or spoon mousses into serving glasses. To get the ombré look, layer from lightest to darkest: 1) nut butter mousse, 2) nut butter/cocoa mousse, then 3) cocoa mousse.
  10. Chill in the fridge for an hour.
  11. Before serving, top with Callebaut dark chocolate Crispearls, chocolate sprinkles, dark chocolate shavings, or some other type of wee dark brown crunchies.

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