Vanilla Mousse with Chocolate (VIDEO Recipe)

This Vanilla Mousse is an European dessert with creamy base and silky chocolate topping. An elegant vanilla mousse recipe that's surprisingly easy (VIDEO) | natashaskitchen.com

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.

This Vanilla Mousse is an European dessert with creamy base and silky chocolate topping. An elegant vanilla mousse recipe that's surprisingly easy (VIDEO) | natashaskitchen.com

Print-Friendly Recipe for Vanilla Mousse:

Vanilla Mousse with Chocolate - VIDEO Recipe

4.94 from 16 votes
Prep Time: 5 hours
Cook Time: 5 minutes
Total Time: 5 hours 5 minutes
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 6 (1cup) servings

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):

  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).

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

This Vanilla Mousse is an European dessert with creamy base and silky chocolate topping. An elegant vanilla mousse recipe that's surprisingly easy (VIDEO) | natashaskitchen.com

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!!

This Vanilla Mousse is an European dessert with creamy base and silky chocolate topping. An elegant vanilla mousse recipe that's surprisingly easy (VIDEO) | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Sveta
    November 15, 2018

    hello, I would like to ask u about how many days in advance can I make these mousse cups? Reply

    • Natashas Kitchen
      November 15, 2018

      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. Reply

  • Sumaya
    September 6, 2018

    Hi!

    Do you know where I can find non-pork gelatin, and preferably Kosher? Reply

    • Natashas Kitchen
      September 6, 2018

      Hi back, Sumaya! 🙂 Reply

  • Yelena Lepekhin
    July 10, 2018

    My sister-in-law made these for a wedding except she put blueberries on top and it turned out amazingly delicious! Reply

    • Natashas Kitchen
      July 10, 2018

      Thank you so much for sharing that with me, Yelena! 🙂 Reply

  • Dina
    April 23, 2018

    how long can this sit out before it starts to melt? wanting to make individual little cups for a outdoor party Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      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. Reply

  • Catherine
    March 27, 2018

    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! Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      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. Reply

  • Gina
    February 24, 2018

    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!! Reply

    • Natasha's Kitchen
      February 24, 2018

      Hello Gina! It’s my pleasure, I hope everyone enjoys the recipe. Please let me know if you have any questions! Reply

  • Jessika
    January 27, 2018

    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. Reply

    • Natasha's Kitchen
      January 28, 2018

      I’m glad to hear how much everyone enjoys the recipe Jessika! Thanks for sharing your fantastic review! Reply

  • Lena
    December 22, 2017

    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! Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      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! 😉 Reply

  • Olivia
    December 21, 2017

    Hello there,
    Could you, please, share, how big the glass cups are, in ounces. Thanks in advance. Love your recipes! Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      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. Reply

  • Roxanne
    November 13, 2017

    Hi, do i have to use sour cream in the mousse…?? Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      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. Reply

  • Anisha
    November 1, 2017

    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. Reply

    • Natasha's Kitchen
      November 1, 2017

      I’m happy to hear that Anisha! Thanks for sharing your great review! Reply

  • Swe
    October 25, 2017

    How many oz/grams in a packet of gelatine? Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      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! Reply

  • Liliya
    September 8, 2017

    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 Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      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. Reply

  • olga
    August 13, 2017

    ena skodelica je to koliko ? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Olga, I am not able to understand your question. Reply

  • Merry Straub
    July 15, 2017

    The video does not come up. Reply

    • Natasha
      natashaskitchen
      July 15, 2017

      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! Reply

  • Valentina
    July 5, 2017

    Hi Natasha! Where did you get your glass cups? Let me know ASAP! Thank you. Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      Hi Valentina, I believe these were from Fred Meyer. Reply

  • Kristi
    July 4, 2017

    I’m thinking of making this in a big dish rather than individual portions. What size dish do you recommend using? Reply

    • Natasha
      natashaskitchen
      July 4, 2017

      Hi Kristi, it depends on how thick you want it to be. I would suggest using a container that can easily hold 6 cups. Reply

  • May 12, 2017

    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 Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      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! 🙂 Reply

    • BD
      September 25, 2017

      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 🙂 Reply

  • Anneta
    April 5, 2017

    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! Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      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. Reply

  • Vera
    March 28, 2017

    Do I need to cover the cups with saran wrap or can I put them in the fridge uncovered? Reply

    • Natasha
      natashaskitchen
      March 28, 2017

      Hi Vera, I would cover before refrigerating so they don’t absorb any food odors from the fridge. Reply

  • Emila
    March 8, 2017

    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? Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      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. 🙂 Reply

  • Natalia
    March 1, 2017

    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 Reply

    • Natasha
      natashaskitchen
      March 1, 2017

      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! Reply

      • Natalia
        March 2, 2017

        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. Reply

        • Natasha
          natashaskitchen
          March 2, 2017

          I’m so happy to hear you loved it!! 🙂 Reply

  • February 28, 2017

    This looks so pretty and so delicious! Reply

    • Natasha's Kitchen
      February 28, 2017

      It is divine! Let me know what you think if you decide to make it Bethany! Reply

  • Mariya
    February 13, 2017

    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! Reply

    • Natasha's Kitchen
      February 13, 2017

      That’s awesome Mariya! Let me know how it all turns out! Enjoy your Valentine’s Day!! 🙂 Reply

  • Alexa
    February 8, 2017

    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? Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      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! 🙂 Reply

  • Debra Covic
    February 8, 2017

    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!!! Reply

    • Natasha's Kitchen
      February 8, 2017

      You’re welcome Debra! You’re review put a hug smile on my face! Thanks for sharing 🙂 Reply

      • July 4, 2017

        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. Reply

        • Natasha's Kitchen
          July 5, 2017

          My pleasure! Please let me know what you both think of the recipe! I hope you both enjoy her birthday Boyan! Reply

  • February 5, 2017

    Looks absolutely delicious, Thanks for sharing this recipe Reply

    • Natasha's Kitchen
      February 5, 2017

      It is DIVINE!! Let me know what you think Antony. Reply

  • Anna
    January 31, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      1 packet is equal to about 3/4 of a Tablespooon or 2 1/2 teaspoons. Reply

      • Anna
        January 31, 2017

        Thank you so much. Looovvvvvvveeee all of your recipes!!!! Tank you 😀😀😀😀😀 Reply

        • Natasha's Kitchen
          February 1, 2017

          My pleasure Anna! Reply

  • Kristin
    January 31, 2017

    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? Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      Oh good eye!!! It is 5 Tbsp of milk. I updated the print-friendly recipe to reflect that. Thanks for catching that! Reply

  • January 28, 2017

    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 Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      Thank you so much for the wonderful compliment!! 🙂 Reply

  • Lily
    January 26, 2017

    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. Reply

    • Natasha's Kitchen
      January 27, 2017

      LOL! Thanks for sharing your wonderful review!! 🙂 Reply

  • January 24, 2017

    So beautiful! This recipe looks like a masterpiece!

    Pinning it to my Dessert Board! 😀 Reply

    • Natasha
      natashaskitchen
      January 24, 2017

      Thank you so much for pinning! That’s so awesome of you! 🙂 Reply

  • January 23, 2017

    Looks like a pretty easy recipe and perfect for the kids– all the mixing and stirring! Looks impressive! Reply

    • Natasha's Kitchen
      January 23, 2017

      Let me know what you think Mila! Reply

  • S. Natasha
    January 23, 2017

    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 Reply

    • Natasha's Kitchen
      January 23, 2017

      I am so glad you loved it!! Thank you for sharing 🙂 Reply

  • January 23, 2017

    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! Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Thanks Shelby!! 🙂 I hope you LOVE it! Reply

  • Lena
    January 22, 2017

    Made it yesterday… and my husband loved it:) thank you!! Will write recipe in the recipe book!! 🙂 Reply

    • Natasha
      natashaskitchen
      January 22, 2017

      Hi Lena, I’m so happy to hear that you loved it!! Thank you for sharing your awesome review 🙂 Reply

  • January 22, 2017

    This is tasty & easy to make! Reply

    • Natasha's Kitchen
      January 22, 2017

      I am so glad to hear you enjoyed the recipe! 🙂 Reply

  • January 21, 2017

    So pretty! Reply

    • Natasha
      natashaskitchen
      January 21, 2017

      Hi Sara, thank you so much for the compliment! They are simple but do look so pretty when served 🙂 Reply

  • olya
    January 20, 2017

    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 Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      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!! Reply

  • JessicaT.
    January 20, 2017

    Hi Natasha! My mom LOVES pytchye moloko, but why is the chocolate topping not “kid friendly”? Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      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 :). Reply

  • Dina
    January 20, 2017

    This looks so delicious!! Reply

    • Natasha's Kitchen
      January 20, 2017

      It’s divine Dina! Reply

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