Delicious Vanilla Mousse with Chocolate

Delicious Vanilla Mousse with Chocolate – This Vanilla Mousse is an European dessert with creamy base and silky chocolate topping. An elegant vanilla mousse recipe that’s surprisingly easy.


Servings: 6


Ingredients for Chocolate Jello:

  • 5 Tbsp unsweetened cocoa powder
  • 5 Tbsp granulated sugar
  • 1 packet1/4 oz unflavored gelatin
  • 5 Tbsp milk2% or whole milk
  • 1 cup cold water

Ingredients for Vanilla Mousse:

  • 1 cup milk2% or whole milk
  • 1 tsp vanilla extract
  • 2 packets1/2 oz total unflavored gelatin
  • 1 cup + 2 Tbsp granulated sugar
  • 16 oz sour cream
  • 8 oz 1 cup heavy whipping cream


Start with Chocolate Jello (so it can cool):

  1. 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:

  1. 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
  2. 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.
  3. 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).



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