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Ingredients
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Crust
Chocolate Mousse
Vanilla Pudding
Berry Compote
Method
Crust
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- 2
Press the Crust
Divide the mixture into small jars, pressing it firmly into the bottom of each jar to create an even crust layer.
Chocolate Mousse
- 3
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in 30-second intervals until smooth. Allow to cool slightly.
- 4
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 5
Beat the Egg Yolks
In another bowl, whisk the egg yolks with 1 tablespoon of sugar until pale and thick. Mix in the melted chocolate.
- 6
Combine Mixtures
Gently fold the whipped cream into the chocolate-egg yolk mixture until fully combined.
- 7
Chill the Mousse
Spoon the mousse into the jars over the crust and refrigerate for at least 1 hour to set.
Vanilla Pudding
- 8
Combine Ingredients
In a saucepan, whisk together the milk, sugar, cornstarch, and egg yolks over medium heat.
- 9
Thicken the Mixture
Continue whisking until the mixture thickens and bubbles. Remove from heat and stir in the vanilla extract.
- 10
Cool the Pudding
Let the pudding cool slightly before pouring it into the jars over the set chocolate mousse layer.
Berry Compote
- 11
Cook the Berries
In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries have softened and the mixture is syrupy, about 5-7 minutes.
- 12
Cool the Compote
Remove from heat and let the berry compote cool before spooning it over the vanilla pudding layer in the jars.