This post may contain affiliate links. Read my disclosure policy.
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!!
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! The same thing happened to me. After a few hours, the chocolate layer on top cracked, even though it was served on a table. Otherwise, it was very good!
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.