Vanilla Mousse with Chocolate (VIDEO Recipe)
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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.
Watch How to Make Vanilla Mousse:
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.
Print-Friendly Recipe for Vanilla Mousse:
Vanilla Mousse with Chocolate - 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 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).
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Kitchen Equipment Used in Video:
John Boos Dark Cutting Board
Small Saucepan
Glass Mixing Bowls
KitchenAid Hand Mixer
If you’re wondering if these can be served in smaller dishes, the answer is yes!! You just have to work quickly to transfer the mousse into your cups. I went to a baby shower where these were served about 1/3 the size. Enjoy!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi, this recipe is very good, I have done it multiple times and it always turned out great. But this time I poured the dark part over the vanilla mousse and it’s been few hours and it’s still not set. Do you know why that can happen? I poured it in a shallow glass dish around 9-10 inches
Hi Nellie, it’s hard to say without being there. I recommend reviewing the video and the instructions again to ensure there wasn’t a step or ingredient missed. I wish I could be more helpful.
Followed this recipe exactly. Not a lot of flavor and was very disappointed when serving it to guests. Natasha you’re amazing but this recipe missed the mark. Won’t make again.
This recipe is amazing. I am 12 years old and i have been baking for 3-4 years and i have enjoyed it every day. Thank you for all your recipes!
I’m so glad you love my recipes! Thank you for sharing that with me.
One of the easiest desserts to make! I double the chocolate portion when making it in one dish.
So glad you enjoy this recipe, Lily! 🙂
Turned out absolutely delicious and not cloyingly sweet. Not my first time making it, but this time I used special dark cocoa powder instead of the regular stuff. The chocolate part was unbearably bitter and I had to quickly remake the chocolate mousse using regular cocoa powder. Might be worth mentioning in the recipe so no one else repeats my mistake. Thanks for the recipe, always a hit!!
You are welcome, Lena! Thanks for sharing that useful info with us.
Hi. What do I need to adjust in the ingredients if I want to omit the sour cream?
Hi Cathy, I haven’t tried it without so I’m not sure what would be an acceptable substitute without testing – possibly Greek Yogurt? The sour cream cuts the sweetness and adds another layer of flavor.
Hi Natasha,
I would like to know if I want to replace sour cream, what can be used instead of it ??
Thanks
Hi Nagwa, I haven’t tried it without so I’m not sure what would be an acceptable substitute without testing – possibly Greek Yogurt? The sour cream cuts the sweetness and adds another layer of flavor.
Hi Natasha, love all your desserts. I am planning to try this one. Do you think I can 1/2 the vanilla mouse and double the cholate mouse. Will it work? I want it to be half and half in each serving. Thanks.
Hello there, I honestly haven’t experimented on that to advise. If you give that a try, please share with us how it goes. We’re curious to know!
When you say 1 packet 1/4 oz of gelatin do you mean one packet plus an extra 1/4 oz?
Hi Jaz, one packet equals 1/4 oz. So you will need to use one packet or 1/4oz.
can i substitute gelatin with agar-agar?
Hi Tamara, I haven’t tried this with agar to advise. If you experiment, I’d love to know how it goes!
I made this yesterday and it was amazing! My husband and I both love it and want to make it again:) Thank you for this great recipe!
Hello Galina, you are very welcome. That makes me happy, thank you for your great review!
Hi Natasha,
My chocolate sauce sinked to the bottom. Any ideas why it happened?
Hi Tanya, did you make sure the vanilla portion was set first? Also, make sure the chocolate sauce isn’t hot and that the vanilla extends all the way to the edges of the dish.
Please share tips on how much ingredients I’ll need to make this for 30 people
Hi Nancy, it really depends on how large you are making them. To help scale, if you click on the serving size, you can increase it and the list of ingredients will adjust.
Question why sometimes the top part have a crack or slit , never happened before but now it does
Hi Ana, I haven’t had that happen either. Maybe it was due to a substitution? Also, make sure not to freeze for a quick setting.
Hi Natasha when you say 2 packets of gelatins how much is it in teaspoon for the vanilla mousse?
Hello Yamini, it’s 1/2 oz of gelatin. This ingredient weight chart can also help.
Hi, Natashenka!
When you say: cost to make do this include electricity, water? Or it’s just how many you spent on products? Thank you
Just the ingredients and electricity, gas, etc does not count.
Thank you so much for the recipe of Vanilla Mousse! I make it from time to time. It is so delicious!
You’re so welcome! I’m so glad you loved it.
I made this dessert using Monk fruit instead of regular sugar and it worked out great. thanks Natasha! Husband loved it.
My pleasure, I’m just glad that you both loved it!
We did indeed!
Natasha i have a question. Have you heard of Битое Стекло? I was wondering if i can use this cream base for that recipe. What do you think?
Hi Tanya, I have heard of that. I can’t say for sure this would be the “perfect” base without testing that. If you experiment, please let me know how you like the recipe.
I love this recipe. But one issue I keep having is getting clumps of gelatin in the milk mixture. What am I doing incorrect? Thank you!
Hi Alina, It’s more prone to get lumpy and anytime you overheat gelatin, it seems to give off an aroma that I’m not too keen on – or maybe I’m the only one who notices it. If it was just starting to boil, it should be just fine. I hope you love it!
Hi Natasha, I made this dessert before and it was delicious as all of your recipes and also it looks great. Thank you. This time I am going to try to make it in smaller dishes. Can I make it in advance? If I make it on 23 rd and serve it on 25th?
Hi Alla, this one would work fine in advance as long as you don’t add the raspberries. You might garnish with some fresh berries just before serving. Cover the mousse and refrigerate until ready to serve.
Definitely a keeper! Thank you for sharing, Natasha! Loved by all the family dessert!
Hi Oxana! I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha!
I absolutely love this recipe! I’ve made it multiple times and it’s been a hit! I need to make it again coming up for a party and I was wondering if i could substitute the sugar with Splenda?
Hi Ann, I honestly haven’t tried substituting with spenda so I’m not sure how that would taste or set up. I think it’s worth experimenting. If you try it, let me know how it goes 🙂
Is it safe to double the recipe? Making these for a birthday party and need more servings.
It sure is! This recipe would also work great in a 9×13 casserole dish as is without having to multiply it. It would look like this. Enjoy!!
hello, I would like to ask u about how many days in advance can I make these mousse cups?
this one would work fine in advance as long as you don’t add the raspberries. You might garnish with some fresh berries just before serving. Cover the mousse and refrigerate until ready to serve.
Hi!
Do you know where I can find non-pork gelatin, and preferably Kosher?
Hi back, Sumaya! 🙂
My sister-in-law made these for a wedding except she put blueberries on top and it turned out amazingly delicious!
Thank you so much for sharing that with me, Yelena! 🙂
how long can this sit out before it starts to melt? wanting to make individual little cups for a outdoor party
Hi Dina, It really depends on the environment; how hot, in the sun versus shade. I would highly recommend keeping them chilled as long as possible. They would probably be ok for 2-3 hours if it isn’t too hot out and not in direct sun. They don’t melt quickly but because there is dairy in this dessert, you don’t want to leave them at room temperature for too long for food safety reasons.
Hi Natasha, I want to make these in a small one person cake pan that already has decorative design on them, should I spray the pan with oil?butter?or wrap it in plastic? so I can flip it over easily when everything is set.
thanks for the recipe!
Hi Catherine, I honestly haven’t tried putting this recipe into a mold so I’m not sure if it would release easily. Spraying with oil if it is a decorative design might be the best route since plastic wrap will leave it’s own impression on the mousse.
HI Natasha. This is what I have been looking for. This is perfect for our granddaughters sweet table for her Holy Communion. I will do a batch of these in smaller plastic cups and another batch but instead of the chocolate I will add your strawberry sauce. So excited ..thank you!!
Hello Gina! It’s my pleasure, I hope everyone enjoys the recipe. Please let me know if you have any questions!
I absolutely loved this desert so did our guests very happy how it turned out this is amazing and so simple to make love the video can’t really go wrong.
I’m glad to hear how much everyone enjoys the recipe Jessika! Thanks for sharing your fantastic review!
Natasha, this looks delicious! I was wondering if this can be served/made in 1 large dish kinda like your ptichie moloko? And if it can, do you know approximately the size of the dish I could use? Thanks!
Hi Lena, I think that would work well. You could put it into a 9×13 dish and it would probably be just slightly more than halfway up the sides is my guess. It might be neat to line a 9″ springform pan with plastic wrap and pour it into a springform to form a round cake! I’m giving myself ideas also! 😉
Hello there,
Could you, please, share, how big the glass cups are, in ounces. Thanks in advance. Love your recipes!
Hi Olivia, this recipe makes six (8oz servings). I usually serve these in either my 10 or 12 oz glasses and just divide evenly between the glasses.
Hi, do i have to use sour cream in the mousse…??
Hi Roxanne, I haven’t tried it without so I’m not sure what would be an acceptable substitute without testing – possibly Greek Yogurt? The sour cream cuts the sweetness and adds another layer of flavor.
Enjoyed making this and it was creamy and delicious. Maybe next time I might add some melted chocolate to the chocolate topping rather then just cocoa powder as found it a bit artificial in flavour. Can’t wait to make it again and again. It served 8.
I’m happy to hear that Anisha! Thanks for sharing your great review!
How many oz/grams in a packet of gelatine?
Hi Swe, I have it listed in the print-friendly recipe as: 2 packets (1/2 oz total) unflavored gelatin. I hope you enjoy the recipe!
Hi Natasha
Is the chocolate supposed to be runny consistency after standing 1 1/2 hour? Because mine is. Or does need to be a little thick ? My is runny the way it was after boil and I took it off the heat to cool
Hi Liliya, it will still be liquid while it is at room temperature for 1.5 hours after taking it off the stove but it will set in the refrigerator. It should be easily pourable (liquid) when you pour it over the vanilla mousse layer.
ena skodelica je to koliko ?
Hi Olga, I am not able to understand your question.
The video does not come up.
Hi Merry, I wonder if it was a temporary glitch? I am seeing it play right now. It should show after the first large image in the post. Sorry you were having trouble with that!
Hi Natasha! Where did you get your glass cups? Let me know ASAP! Thank you.
Hi Valentina, I believe these were from Fred Meyer.
I’m thinking of making this in a big dish rather than individual portions. What size dish do you recommend using?
Hi Kristi, it depends on how thick you want it to be. I would suggest using a container that can easily hold 6 cups.
Hi Natasha, thank you so much for your recipes !!! Thanks to you i have my family well fed and happy .
Question – I don’t really want to do chocolate gelatin thing. You think I can somehow substitute it with Nutella? Melt it and then poor it on the top . If I do what’s gonna happen to the mousee ?
If it’s not a good idea what else would you put on top of the mousee ?
Thank you in advance
Hi Angelina, to be honest, I’ve never tested it that way so I really can’t give any suggestions on using nutella instead… If you test it out, let me know how it goes! 🙂
Try putting some crushed rice crispies, corn flakes or graham crackers, etc over the mousse before putting the nutella. I would do cornstarch mixed with nutella so its not runny 🙂
Hi Do you think I could make this 3 days in advance? Do you think it will be fine. Getting ready for a party and trying to do stuff in advance! Thank You!
Hi Anneta, this one would work fine in advance as long as you don’t add the raspberries. You might garnish with some fresh berries just before serving. Cover the mousse and refrigerate until ready to serve.
Do I need to cover the cups with saran wrap or can I put them in the fridge uncovered?
Hi Vera, I would cover before refrigerating so they don’t absorb any food odors from the fridge.
I noticed that this birds milk recipe is different than the other one. I wanted to use regular cherry jello over the bids milk. Will it work out okay?
Hi Emila, the main difference is that this one uses whipped cream and the other used cool whip. You can absolutely use flavored jello over the top of this recipe instead of the chocolate. 🙂
Hi Natasha. My mixture started to boil just alittle bit. You don’t say what will happen if it will start to boil, anyway its cooling now looks ok. Let me know
Thanx
Hi Natalia, I’m glad it worked out! It’s more prone to get lumpy and anytime you overheat gelatin, it seems to give off an aroma that I’m not too keen on – or maybe I’m the only one who notices it :). If it was just starting to boil, it should be just fine 🙂 I hope you love it!
yes me and my family loved it. It was my second time making it just the first time I did it right, anyway it turned out good the second time and yes there was that aroma alittle bit. However after refrigerating it, it was all good. Thank you. I tried a lot of your recipes, all turned out great.
I’m so happy to hear you loved it!! 🙂
Hi Natasha,
For vanilla mousse chocolate how many grams of gelatin do we use
Hi Oksana, each packet of gelatin is 7 grams.
This looks so pretty and so delicious!
It is divine! Let me know what you think if you decide to make it Bethany!
Just made it for Valentine’s Day tomorrow! And I’ll also be making the lobster tails and broccoli salad for dinner (I’m pregnant and this baby loooves this salad lol eat it all day) thnx for all the recipes!
That’s awesome Mariya! Let me know how it all turns out! Enjoy your Valentine’s Day!! 🙂
do you first have to whip the cream and then add in the warm mixture of milk gelatin and vanilla or something else because I’m a little confused?
Hi Alexa, have you had a chance to watch the video? It should be more clear after watching it. After you combine the sour cream mixture and the whipped cream, you put a mixer on low speed and slowly beat in the warm milk/gelatin/vanilla mixture. I hope that helps! 🙂
I made this for dinner tonight. Really delicious.
Thank you so much for your blog. I was raised in a non-cooking home and married a man from Croatia. All Croatian women are great cooks so I had a lot to learn! I have made a number of your recipes and my husband loves them all. I appreciate your healthy cooking style, using fresh ingredients. I hope to follow your blog for many years Keep cooking!!!
You’re welcome Debra! You’re review put a hug smile on my face! Thanks for sharing 🙂
My girlfriend has a birthday this week and I want to surprise her not only with my present, but I want to cook this amazing vanilla mousse for her. I’m sure she will be in heaven after that. Thank you for sharing this delicious recipe with us.
My pleasure! Please let me know what you both think of the recipe! I hope you both enjoy her birthday Boyan!
This was delicious dessert. It wasn’t your typical vanilla pudding that’s for sure. I missed the step about setting the vanilla in the fridge. So my chocolate sunk to the bottom and I was so confused but realized it was my mistake. So it wasn’t as pretty but very delicious! It will be perfect next time! Thank you for such a yummy and easy dessert!!
You’re welcome! I’m so glad you enjoyed this recipe, Jacquelyn!
Looks absolutely delicious, Thanks for sharing this recipe
It is DIVINE!! Let me know what you think Antony.
Hi Natasha, I want to make this dessert, but was wondering if you know how much tablespoons of gelatin do I use for the chocolate and vanilla mousse? Thx so much.
1 packet is equal to about 3/4 of a Tablespooon or 2 1/2 teaspoons.
Thank you so much. Looovvvvvvveeee all of your recipes!!!! Tank you 😀😀😀😀😀
My pleasure Anna!
I wanted to make this dessert soon. The recipe for the chocolate pudding says 1/4 cup (or 4 Tbsp) milk, but on your video you say “5 Tbsp milk.” Which is correct?
Oh good eye!!! It is 5 Tbsp of milk. I updated the print-friendly recipe to reflect that. Thanks for catching that!
Omg wow really way yummm and Devine anything with chocolate I’m there baby BTW great video demo gurl @ always you’re a natural mustone definitely try thanx again for posting luv cheers
Thank you so much for the wonderful compliment!! 🙂
Delicious dessert. Made it on Tuesday for a Bible study. Everyone loved it. My husband loves the white mousse especially. Asked me to make next time a huge cup but to exclude the chocolate.
LOL! Thanks for sharing your wonderful review!! 🙂
So beautiful! This recipe looks like a masterpiece!
Pinning it to my Dessert Board! 😀
Thank you so much for pinning! That’s so awesome of you! 🙂
Looks like a pretty easy recipe and perfect for the kids– all the mixing and stirring! Looks impressive!
Let me know what you think Mila!
DEVINE SATISFACTION!! Made this the other day using Hershey’s special dark unsweetend cocoa and it was excellent. The rich cocoa works beautifully with the sweet vanilla mousse; well rounded! Made them in my fine China tea cups for an elegant look! 5 star recipe – With Love from Utica, NY
I am so glad you loved it!! Thank you for sharing 🙂
Oh my goodness! I LOVE that it is a vanilla mousse! I don’t see that very often but it sounds amazing. I’ve been in a vanilla kick lately so I really want to try it!
Thanks Shelby!! 🙂 I hope you LOVE it!
Made it yesterday… and my husband loved it:) thank you!! Will write recipe in the recipe book!! 🙂
Hi Lena, I’m so happy to hear that you loved it!! Thank you for sharing your awesome review 🙂
This is tasty & easy to make!
I am so glad to hear you enjoyed the recipe! 🙂
So pretty!
Hi Sara, thank you so much for the compliment! They are simple but do look so pretty when served 🙂
Looks Amazzzzing!! if you want to prepare this in a 9×13 glass casserole dish I need to double the recipe? what would you recomened? Thank you
Hi Olya, this recipe would work great in a 9×13 casserole dish as is without having to multiply it. It would look like this. Enjoy!!
Hi Natasha! My mom LOVES pytchye moloko, but why is the chocolate topping not “kid friendly”?
Hi Jessica, it just isn’t a very sweet topping – it’s super chocolatey. You might just put a little less chocolate sauce if serving to kids :).
This looks so delicious!!
It’s divine Dina!