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.
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:
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