Praline Berry Mousse Cups with Chocolate Wafer Crumbs
Elegant layered dessert combining rich chocolate praline crumbs, tangy berry compote, and silky vanilla pastry cream. The praline base brings nutty sweetness while mixed berries add bright acidity to balance the indulgent layers. Perfect for dinner parties or special occasions when you want an impressive make-ahead dessert. Each component can be prepared separately and assembled just before serving for stunning presentation in individual glasses.
Ingredients
- 5 ¼ ounces chocolate, melted
- 3 ½ ounces praline pasteNutella1:1nut-allergy
different flavor profile
- 1 ¾ ounces hazelnuts, chopped
- 7 ounces rolled wafer cookies, crushed to crumbs
- 1 cup berries, mix of frozen blueberries, strawberries, and raspberriesfrozen berries1:1seasonal
thaw and drain first
- ½ cup water
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 ½ cups milk or nondairy milk substitute
- ½ cup sugar
- 3 egg yolks
- ½ teaspoon vanilla extract
Instructions
- 1
Combine melted chocolate, praline paste, chopped hazelnuts, and crushed wafer cookies to form dry crumbs
- 2
Place berries, water, and sugar in small pot and bring to boil
- 3
Whisk cornstarch with water separately
- 4
Add cornstarch mixture to boiling fruit and mix until thick, then remove from heat
- 5
Mix sugar, egg yolks, cornstarch, and vanilla extract in bowl
- 6
Heat milk in small pot over medium-high heat until just boiling
- 7
Add sugar mixture to hot milk and cook until thick and creamy, stirring constantly
- 8
Remove from heat and transfer pastry cream to refrigerator
- 9
Spoon alternating layers of praline crumbs, berry compote, and chilled cream into serving glasses
Tips
Beat whipping cream and fold into cooled pastry cream for airier texture
Prepare all components ahead and assemble just before serving for best presentation
Use clear glasses to showcase the beautiful layers
Good to Know
refrigerate assembled cups up to 2 days covered
make all components 1 day ahead, assemble day of serving
serve chilled in individual glasses with spoons
Common Mistakes
cool pastry cream completely to avoid melting other layers
whisk cornstarch slurry well to prevent lumps in berry compote
Substitutions
Dairy-Free Swaps
General Alternatives
thaw and drain first
FAQ
Can I use fresh berries instead of frozen?
Yes, fresh berries work well. You may need to cook them slightly longer to break down and release juices for the compote consistency.
What if I don't have praline paste?
Substitute with Nutella or make your own by blending toasted hazelnuts with powdered sugar until smooth and paste-like.
How long will these keep in the refrigerator?
Assembled mousse cups keep well for 2-3 days covered in the refrigerator, though the wafer crumbs may soften slightly over time.