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Slice of cake with a candle. All the things sweet icon.

These passionfruit and mango mousse baby chicks are the perfect dessert for Easter as a delightful treat with multiple layers!

Starting with a tasty passionfruit jelly surrounded by a creamy mango mousse, sitting on top of a crumbly white chocolate sable pastry base and coated in a lovely luscious yellow mirror glaze. These desserts take a little bit of effort but they are so worth it and are almost too cute to eat!

I have long wanted to create my very own mini desserts with these dome moulds I happened to get in Sydney a couple of years ago and have finally gotten around to using them. They are by far the cutest things I have created to date and I can’t wait to use them more and create all types of fun things.

This recipe came from a few different inspirations including Dominique Ansel’s recipe for mirror glaze available over on Masterclass (a great platform for cooking lessons) as well as Jess Liemantara’s white chocolate mousse with raspberry gel and crumb.

Let’s get cracking on all the details for this recipe, shall we?

Passionfruit and Mango Mousse Ingredients

Here is all that you will need to assemble these adorable Easter baby chics…

Yellow Mirror Glaze:

Coats the mousse in a smooth layer to give it a shiny glossy finish.

Gelatine Leaves: These are available as thin sheets that can often be found at your supermarket in the baking aisle or various other specialty food stores and suppliers.
To use gelatine leaves you first need to soak them in cold water to soften and then drain as much water as possible (be sure to squeeze them) before dissolving in a liquid.
Gelatine leaves are used in several different elements in this recipe including the mirror glaze, passionfruit jelly and mango mousse. It is used to set liquids and also gives this mirror glaze the reflective glow it is known for.
I prefer to use the leaves instead of powder for ease of use. However, if you don’t have any gelatine leaves you could use the same measurement of powdered gelatine instead. When using powdered gelatine be sure to dissolve it in 60g cold water and allow it to bloom before using.

Caster Sugar: To give the mixture some sweetness and flavour in addition to the white chocolate. It is melted down with the cream and condensed milk and brought to a boil.

Cream: Adds some creaminess and contributes to the coating consistency required for the mixture to be pourable.

Condensed Milk: Adds not only flavour and a touch of sweetness but also contributes to a thicker texture and consistency. That way it can evenly coat the cake.

White Chocolate: Use finely chopped white chocolate to dissolve in the cream mixture before adding in the gelatine. It also contributes to the sweetness, texture and setting properties of this mirror glaze.

Yellow food colouring: Used to make these desserts into baby chicks! I used a gel yellow food colouring here but liquid colouring will also work. Whisk in a little at a time until you achieve the required result as a little often goes a long way.

Passionfruit Jelly:

The passionfruit jelly is the centre of the mousse which gives it a sweet tangy, slightly chewy middle.

Caster Sugar: Used to add just a touch more sweetness and flavour to the mixture, balancing the sourness and acidity of the lemon and passionfruit.

Passionfruit Pulp in Syrup: This can be found at your local supermarket in a little can or bottle.
You could also make this yourself with fresh passionfruit (since they’re in season this autumn! ) by combining equal parts passionfruit pulp and caster sugar over low heat until the sugar dissolves.

RELATED: Autumn fruits and vegetables in season

Lemon Juice: Provides a touch of acidity and also helps to elevate the other flavours in the jelly.

TIP: Don’t forget to release the juices of the lemons before you squeeze them! All you have to do is roll the lemons on a bench while applying gentle pressure. This should not only make it easier to squeeze out the juice but also give you more volume!

Salt: Just a pinch to bring all the flavours together. Here I used regular table salt.

Gelatine Leaves: Enable the passionfruit mixture to set into a bouncy, slightly chewy jelly. As mentioned previously powdered gelatine can be used as an alternative. The same measurements will apply if you make this substitution.

White Chocolate Sable:

This is the base of the dessert that the mousse sits upon. A sable is a crumbly pastry mixture (source). It is buttery, melts in the mouth and gives this dessert a bit of texture. Perfectly contrasting with the creamy mousse and smooth jelly.

Plain Flour: Standard plain flour for the short flaky texture! This is part of the base of the sable mixture.

Almond Meal: Also known as ground almonds. It is combined with the flour to add a nutty flavour and crumbly texture.

Salt: As mentioned previously it can lift the other ingredients in terms of flavour. A small amount goes a long way.

Icing Sugar: Superfine powdered sugar that provides sweetness.

Cold Butter: For the buttery and crumbly outcome. Make sure the butter is cut into small cubes to rub into the flour mixture. This will ensure you’re able to acquire the desired breadcrumb-like texture. Using cold butter will make it easier to crumble and prevent it from melting into the mixture.

White Chocolate: In small chunks add texture and small pops of sweetness.

Mango Mousse:

Adds a luxurious creamy layer to this dessert. This mousse is light, fluffy and fruity with the addition of mango.

Mango Puree: made by blending defrosted frozen mango, fresh mango or canned mango in a blender until smooth. I’d also suggest pushing the puree through a fine-mesh sieve to ensure it is as smooth as possible.

Caster Sugar: To bring out the natural sweetness of the mangos. It gets heated along with the puree before the gelatine is added in.

Gelatine Leaf: This ensures the mousse can be set into a fluffy light mixture that can later be frozen solid for the mirror glaze to pour over.

Cream: To create a light, airy creamy mousse. It gets whipped into medium peaks and is then gently folded into the mixture. This ensures that you’re able to maintain as much air as possible.

Chocolate Features:

The final touch for turning these regular passionfruit mango mousses into baby chick mango mousses.

White Chocolate: Gets melted down in the microwave and then divided and coloured to create the features of the baby chick’s face (a beak and eyes)

Orange Food Colouring: to colour the white chocolate and create beaks of the baby chicks. I used gel food colouring and added in a little at a time until I achieved a bright orange shade. You could also use liquid food colouring.

Brown Food Colouring: to create the eyes of the baby chicks. Again, I used a gel colouring, but a liquid colouring will also work.

Baby chic passionfruit mango mousse cake

How to Make Passionfruit Mango Mousse Baby Chicks:

1. Prepare the Mirror Glaze

Start by heating the sugar, cream and condensed milk in a small saucepan over medium-high heat until it comes to a boil. Whisk in the white chocolate once the sugar has dissolved. Then whisk in the gelatine to dissolve.

Remove the mixture from the heat and sieve through a fine-mesh sieve, then blend the mixture until smooth and thick. Place in the fridge to chill, while you prepare the rest of the components.

2. Make the Passionfruit Jelly

Bring the sugar, passionfruit, lemon juice and salt to a boil in a small saucepan over medium-high heat. Whisk in the gelatine until dissolved and then allow to cool slightly.

Pour the mixture into the 20 x 40mm semi-sphere moulds and place in the freezer to set for at least 2 hours or until set. The jelly will not be completely solid but it should feel firm to the touch.

3. Make the White Chocolate Sable

Mix the flour, almond meal, salt and icing sugar in a bowl until well combined. Rub in the butter until the mixture resembles breadcrumbs. Then stir in the chopped white chocolate and press the mixture together with your hands.

Flatten into a disk, cover with plastic wrap and allow to rest in the fridge for 2 hours until hardened. Alternatively, place it in the freezer until solid.

Roll the dough out to 5mm thickness between two pieces of baking paper.

Bake at 160°C for 15 minutes until golden. Then while still warm use the cookie cutter to cut 6 disks. Allow to cool completely.

Baby chick desserts cut in half to reveal passionfruit jelly, mango mousse and white chocolate sable

4. Prepare the Mango Mousse

Bring the mango and sugar to a boil in a small saucepan over medium heat. Whisk in the gelatine until dissolved and remove from the head. Chill in the fridge while you whip the cream to medium peaks.

Whisk the mango mixture until smooth and then gently fold in the whipped cream.

5. Assembling the Mousse and Making the Facial Features

Place the 60x30mm semi-sphere moulds on a baking tray. Then fill each 2/3 full with the mango mousse. Add a passionfruit jelly in the centre of each and then cover with more mango mousse. Use a spatula to ensure the mousse is smooth before placing it in the freezer for 3 hours or until frozen. This can be done overnight if desired.

Next, prepare the chocolate features by melting the white chocolate. Divide in half and colour one half with orange and the other with brown. Use the orange to pipe out triangles onto greaseproof baking paper for the beaks of the baby chicks. Let the brown cool slightly until mouldable then roll out tiny round spheres for the eyes. Place in the fridge to set.

6. Mirror Glazing the Mousse and Adding on the Facial Features

Unmould the frozen mango mousse and place it on a cooling rack on top of a baking tray. This tray will catch all of the excess mirror glaze as it is poured over the mousse.

Next heat the mirror glaze in the microwave to between 30°C – 35°C. Give it a quick stir and then immediately pour over each mousse to cover evenly.

Use a cranked palette / angled palette knife to carefully transfer the glazed mango mousse onto a white chocolate sable disk.

Add the beaks and eyes onto each and then return to the fridge until the mirror glaze has set.

Tips for Making the Best Passionfruit and Mango Mousse

First, soften the gelatine: To allow the properties of the gelatine to work correctly and to set those liquids. This can be done by soaking the leaves in enough cold water to cover them. Then once the leaves are soft, squeeze out as much excess water as possible before dissolving in the hot liquids.

Sieve and blend the mirror glaze: This helps the mixture to be silky smooth and ensures it doesn’t separate.

Use a small rubber spatula or palette knife to gently coax the passionfruit jelly out of the mould. Once the jelly is set it will become firm but not completely solid. This means you may need to use some tools to get it out cleanly. A rubber spatula or palette knife helps to separate it from the mould and the jelly should then just pop right out.

Heat the mirror glaze to 30°C – 35°C and pour in the centre of the mousse. This allows the mixture to slowly wash over the dome to create an even coating. If necessary use a spatula to smooth down the top and sides before it sets.

Best eaten fresh and within 24hrs: particularly as the mirror glaze tends to lose its shine.
It is possible to make the mousse ahead of time as it can be kept in the freezer for a few days if unglazed. Similarly, the mirror glaze can also be made ahead of time and kept in the fridge for up to a week.

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