AuthorBiteSizedA rich and decadent dessert made with Mangoes and Chocolate!
Heat the cream in the microwave until steaming, about 35 seconds. Pour over the chocolate chips and let sit for 1 minute. Whisk together until smooth and set aside.
Bloom the gelatine in cold water for 2 minutes.
Combine the whipping cream, powdered sugar, vanilla extract, and salt in a cold bowl. And using a hand mixer whip it until stiff peaks.
Slowly fold the chocolate ganache into the whipping cream.
Get the bloomed gelatine and microwave it for 5 to 10 seconds until it dissolves. Mix and let it cool then pour into the whipping cream. Mix until well combined. Set aside
Spread a thin, even layer of the whipped cream mixture across the bottom of a 9×13 pan. Add an even layer of graham crackers.
Repeat the layers 2 more times: graham crackers and whipped cream.
Once all the layers have been added top slice mangoes and cashews on top. Cover it with clingwrap and chill it overnight
Ingredients
Directions
Heat the cream in the microwave until steaming, about 35 seconds. Pour over the chocolate chips and let sit for 1 minute. Whisk together until smooth and set aside.
Bloom the gelatine in cold water for 2 minutes.
Combine the whipping cream, powdered sugar, vanilla extract, and salt in a cold bowl. And using a hand mixer whip it until stiff peaks.
Slowly fold the chocolate ganache into the whipping cream.
Get the bloomed gelatine and microwave it for 5 to 10 seconds until it dissolves. Mix and let it cool then pour into the whipping cream. Mix until well combined. Set aside
Spread a thin, even layer of the whipped cream mixture across the bottom of a 9×13 pan. Add an even layer of graham crackers.
Repeat the layers 2 more times: graham crackers and whipped cream.
Once all the layers have been added top slice mangoes and cashews on top. Cover it with clingwrap and chill it overnight
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