Vanilla Mousse with Chocolate

This vanilla mousse with a silky chocolate topping is an European dessert that’s known as ptichye moloko and it’s such a treat! It has a mousse-like creamy base with a velvety smooth chocolate jello layer. It’s an elegant and impressive dessert that’s surprisingly easy to make. It’s perfect for baby showers, dinner parties or a romantic Valentine’s Day dessert.

We served the original vanilla mousse jello recipe in a rectangular glass pyrex dish and so many of YOU absolutely loved it! So this is the fancied up version that uses real whipped cream instead of cool whip (thanks to those of you who let me know that substitution works!!).

The chocolate makes this somewhat of an adult dessert so if you want to make it kid friendly: use a 3 oz package of flavored jello and spoon it over the top once jello reaches room temperature.

Vanilla Mousse with Chocolate

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. Be sure to watch the easy video recipe!

Ingredients

Ingredients for Chocolate Jello:

5 Tbsp unsweetened cocoa powder

5 Tbsp granulated sugar

1 packet (1/4 oz) unflavored gelatin

5 Tbsp milk (2% or whole milk)

1 cup cold water

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 + 2 Tbsp granulated sugar

16 oz sour cream

8 oz (1 cup) heavy whipping cream

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 1½ 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 (1½ 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).