Description
This Vanilla Mousse with Chocolate is a light and airy dessert that perfectly combines the rich flavors of chocolate and creamy vanilla. The mousse is silky smooth with the ideal balance of sweetness and a delicate chocolate finish, making it an elegant treat for any occasion.
Ingredients
Scale
Chocolate Layer
- 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
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
- Prepare the Chocolate Gelatin: In a small saucepan, whisk together the cocoa powder, sugar, and gelatin packet. Add milk and cold water, then heat over low heat, stirring constantly until the gelatin and sugar are fully dissolved. Remove from heat and allow to cool slightly.
- Set Chocolate Layer: Pour the chocolate mixture into serving dishes or a large dish and refrigerate until firm, about 2-3 hours.
- Prepare Vanilla Gelatin Mixture: In another saucepan, combine milk, vanilla extract, and sugar; sprinkle the two packets of gelatin over the top. Let it bloom for a few minutes, then heat gently while stirring until gelatin and sugar are dissolved.
- Mix Sour Cream: Remove the vanilla gelatin mixture from the heat and whisk in sour cream until smooth and well combined.
- Whip Heavy Cream: In a separate chilled bowl, beat the heavy whipping cream to stiff peaks.
- Combine Cream and Vanilla Mixture: Gently fold the whipped cream into the sour cream vanilla gelatin mixture to create a light and airy mousse.
- Layer and Chill: Spoon the vanilla mousse over the set chocolate layer. Refrigerate for at least 3 hours or until fully set and chilled.
- Serve: Optionally garnish with chocolate shavings or a dusting of cocoa powder before serving.
Notes
- Ensure gelatin fully dissolves to avoid lumps in the mousse.
- Use cold milk and water to bloom gelatin properly for the chocolate layer.
- Chill whipping bowl and beaters before whipping cream for best results.
- Refrigerate mousse at least 3 hours to achieve proper set texture.
- For a stronger chocolate flavor, use dark cocoa powder and adjust sugar to taste.
