Vanilla Mousse with Chocolate - VIDEO Recipe
User Reviews
5
Vanilla Mousse with Chocolate - VIDEO Recipe
Description
Vanilla Mousse with Chocolate is a two-part dessert featuring a chocolate jello base and a vanilla-flavored mousse. The chocolate jello is made with cocoa powder, sugar, gelatin, milk, and water, cooked until the gelatin dissolves and the mixture thickens slightly before cooling and setting. This forms a firm, chocolatey layer that contrasts with the mousse.
The vanilla mousse combines milk, vanilla extract, gelatin, sugar, sour cream, and whipped heavy cream. The milk and gelatin are heated gently to dissolve the gelatin without boiling, then cooled. The whipped cream is folded into a mixture of sour cream and sugar, followed by the gelatin mixture, resulting in a fluffy and creamy mousse layer with a subtle vanilla flavor.
When assembled, the chocolate jello provides a slightly firm base with rich cocoa notes, while the mousse layer adds lightness and smooth texture, making this dessert an appealing combination of flavors and consistencies.
Ingredients
Ingredients for Chocolate Jello:
- 5 Tbsp cocoa powder unsweetened
- 5 Tbsp granulated sugar
- 1 packet 1/4 oz unflavored gelatin
- 5 Tbsp milk 2% or whole milk
- 1 cup water cold
Ingredients for Vanilla Mousse:
- 1 cup milk 2% or whole milk
- 1 tsp vanilla extract
- 2 packets 1/2 oz total unflavored gelatin
- 1 cup granulated sugar 2 Tbsp
- 16 oz sour cream
- 8 oz heavy whipping cream 1 cup
Instructions
Start with Chocolate Jello (so it can cool):
- In a small saucepan, whisk: 5 Tbsp sugar, 5 Tbsp cocoa powder, and 1 packet gelatin. Whisk in 1 cup cold water and 5 Tbsp milk. Place over medium heat and bring to a boil while mixing constantly so the chocolate doesn't lump up. Remove form heat and let cool to room temp (about 1 1/2 hrs).
How to Make Vanilla Mousse:
- In a small sauce pan, combine 1 cup milk, 1 tsp vanilla, 2 packets gelatin and whisk together. Place over medium heat and continue whisking until steamy (DO NOT BOIL) then remove from heat and cool until just warm. Tip: Transfer to a different dish to cool faster
- Once milk is no longer hot, In a large mixing bowl, using an electric mixer, beat 1 cup heavy cream until fluffy and spreadable (1 1/2 to 2 min on high speed). In a second mixing bowl, whisk together 1 cup + 2 Tbsp sugar and 16 oz sour cream until well blended. Fold in whipped cream then while using the mixer on low speed, slowly add warm milk mixture, scraping down the bowl as needed and mix another 30 seconds to ensure it's well blended.
- The mousse sets quickly, so immediately divide between 6 serving cups and refrigerate until mostly set (at least 30 min). Slowly pour 3 to 4 Tbsp chocolate sauce over each chilled mousse. Place 5 raspberries in a ring over the chocolate and refrigerate until fully set (about 4 to 5 hrs).
User Reviews
Overall Rating
5
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