Cocoa Mousse

One of three desserts I made for our Christmas dinner was Cocoa Mousse. I thought I’d give baking muffins, brownies and cookies a rest and try something new, that is, something I have yet to do. It was a toss between cocoa mousse and chocolate cream puffs. I chose the simpler of the two…the cocoa mousse.

cocoa mousse

It was a very rich chocolate dessert and very easy to make. If there’s something that’s keeping me from being 100% satisfied with the finished product, it’s the unemelted cocoa granules that was still ever present. I’m thinking next time, I’ll probably press the cocoa with a spoon first before dumping it into the saucepan to make sure every bit of cocoa dissolves and no tiny balls end up in the serving cups. :D

If you’re a chocolate lover like me and want to give this chocolatey goodness a try, here’s the recipe:

Cocoa Mousse

1 can (14 oz) sweetened condensed milk

1/3 cup cocoa

3 tablespoons butter or margarine

2 cups (1 pint) cold whipping cream

Note: If you want to make it into a Cocoa Cappuccino Mousse, add 2 teaspoons dissolved powdered instant coffe or espresso.

– Combine sweetened condensed milk, cocoa, butter and coffee in a medium saucepan. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat; cool.

– Beat whipping cream in large bowl until stiff. Gradually fold chocolate mixture into whipped cream. Spoon into dessert dishes. Refrigerate until set, about 2 hours. Garnish as desired.

Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 2 hours

Recipe Source: Hershey’s Classic Recipes


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