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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!!
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. 🙂