Vanilla Mousse with Chocolate
Vanilla Mousse with Chocolate is a luxurious dessert that combines the light and airy texture of vanilla mousse with the rich and indulgent flavor of chocolate. This decadent dessert is perfect for any occasion, whether you’re hosting a dinner party, enjoying a cozy evening at home, or looking for a sweet treat to impress your guests. The smooth and creamy vanilla mousse is perfectly balanced by a layer of velvety chocolate, creating an irresistible combination of flavors and textures that will satisfy any sweet tooth.
Why You’ll Love This Recipe
This Vanilla Mousse with Chocolate is a dessert that delivers the best of both worlds—creamy, airy vanilla mousse topped with rich, silky chocolate. The mousse is simple to make, yet its texture is unbelievably light and creamy, creating a melt-in-your-mouth experience. The chocolate layer adds a deep, indulgent contrast to the vanilla, making each bite a heavenly treat. It’s a great make-ahead dessert, as the mousse needs time to chill and set, and the combination of flavors makes it suitable for any special occasion or casual indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vanilla Mousse:
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1 ½ cups heavy cream
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1/2 cup whole milk
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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2 teaspoons unflavored gelatin
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2 tablespoons cold water
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2 large egg yolks
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2 tablespoons granulated sugar (for the egg yolks)
For the Chocolate Layer:
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6 oz semi-sweet or bittersweet chocolate, chopped
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1/2 cup heavy cream
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1 tablespoon butter (optional, for extra richness)
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1 teaspoon vanilla extract
Directions
Making the Vanilla Mousse:
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Bloom the gelatin: In a small bowl, combine the gelatin and cold water. Stir gently and let it sit for about 5 minutes to bloom (this will help the gelatin dissolve later).
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Prepare the milk and cream: In a medium saucepan, combine the milk, heavy cream, and 1/4 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is just hot (don’t let it come to a boil). Remove from heat.
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Whisk the egg yolks: In a separate bowl, whisk the egg yolks with the remaining 2 tablespoons of sugar until smooth and slightly pale.
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Temper the eggs: Gradually add the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Once the egg mixture is warmed up, return the entire mixture to the saucepan.
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Cook the custard: Cook the egg and cream mixture over medium-low heat, stirring constantly, until it thickens slightly and reaches about 170°F (77°C). You should be able to coat the back of a spoon. Remove from heat.
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Add the gelatin: While the custard is still warm, add the bloomed gelatin and vanilla extract. Stir until the gelatin has completely dissolved.
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Cool the custard: Allow the custard to cool to room temperature. Once cooled, place it in the refrigerator to chill for about 30 minutes.
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Whip the cream: In a separate mixing bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chilled custard mixture, being careful not to deflate the cream. This will create the light, airy texture of the mousse.
Making the Chocolate Layer:
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Melt the chocolate: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until the chocolate is completely melted and smooth.
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Add butter and vanilla: If desired, stir in the butter to add extra richness. Add the vanilla extract and stir until fully combined.
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Cool the chocolate: Allow the chocolate mixture to cool slightly, but not set, before adding it to the mousse.
Assembling the Dessert:
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Layer the mousse and chocolate: Spoon the vanilla mousse into serving glasses, filling them about two-thirds full. Then, gently spoon or pour the cooled chocolate layer on top of the mousse.
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Chill: Place the assembled dessert in the refrigerator for at least 2-3 hours to allow the mousse to set and the flavors to meld together.
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Garnish (optional): Before serving, you can garnish the mousse with grated chocolate, fresh berries, or a dollop of whipped cream for an extra touch of elegance.
Serving:
Serve the Vanilla Mousse with Chocolate chilled and enjoy the perfect combination of creamy vanilla and rich chocolate in every bite.
Servings and Timing
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Servings: 6-8 (depending on the size of the serving glasses)
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Prep Time: 20 minutes
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Chill Time: 2-3 hours
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Total Time: 3-4 hours
Variations
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Chocolate mousse: Replace the vanilla mousse with a chocolate mousse for an entirely chocolate-based dessert.
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Fruit Layer: Add a layer of fresh berries (like raspberries or strawberries) between the mousse and chocolate for a fruity burst.
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Flavored Mousse: Instead of vanilla, try using different extracts such as almond, orange, or mint for a unique twist.
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Vegan Version: Use coconut cream in place of heavy cream, and agar agar instead of gelatin to make this dessert vegan-friendly.
Storage/Reheating
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Storage: Keep the mousse covered in the refrigerator for up to 3-4 days. If the chocolate layer starts to harden, just allow it to come to room temperature before serving.
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Freezing: This dessert doesn’t freeze well due to the creamy texture, so it’s best enjoyed within a few days of making it.
FAQs
Can I make this dessert ahead of time?
Yes! This dessert is perfect for making ahead. In fact, chilling it for several hours or overnight allows the flavors to meld and the mousse to set beautifully.
Can I substitute the gelatin with something else?
Yes, you can use agar agar as a vegetarian alternative to gelatin. Make sure to follow the instructions on the agar agar package for proper substitution.
How can I make this dessert gluten-free?
This recipe is naturally gluten-free, as it does not contain any flour or wheat-based ingredients. Just make sure any chocolate you use is certified gluten-free.
Can I use dark chocolate instead of semi-sweet?
Yes, you can use dark chocolate if you prefer a more intense chocolate flavor. Just keep in mind that the chocolate will be less sweet, so you may want to adjust the sugar in the mousse to compensate.
Can I make this without the chocolate layer?
Yes, you can skip the chocolate layer and enjoy a simple vanilla mousse. It will still be delicious, light, and creamy!
Can I use store-bought caramel sauce for the chocolate layer?
While homemade chocolate ganache is recommended for the best texture and flavor, you can use store-bought caramel sauce if you prefer a caramel-flavored mousse instead of chocolate.
Can I double the recipe?
Absolutely! If you’re serving a larger group, simply double the ingredients. Make sure to adjust the serving containers accordingly.
Conclusion
Vanilla Mousse with Chocolate is the perfect dessert to satisfy your cravings for something rich yet light, creamy yet decadent. The combination of smooth vanilla mousse and luxurious chocolate creates a harmonious dessert that everyone will adore. Whether you’re looking for a sweet treat for a special occasion or a simple indulgence after dinner, this mousse is a versatile and delightful choice. Enjoy the balance of flavors and the silky texture in every spoonful!
Vanilla Mousse with Chocolate
- Prep Time: 20 minutes
- Total Time: 3-4 hours
- Yield: 6-8 servings
- Category: Dessert
- Method: Melting
- Cuisine: American
- Diet: Vegetarian
Description
Vanilla Mousse with Chocolate is a luxurious dessert that combines airy, creamy vanilla mousse with a rich, indulgent chocolate layer. The perfect balance of flavors and textures makes this dessert an irresistible treat for any occasion. Simple to make yet elegant, it’s a perfect make-ahead option for impressing guests or satisfying your sweet tooth.
Ingredients
For the Vanilla Mousse:
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1 ½ cups heavy cream
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½ cup whole milk
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¼ cup granulated sugar
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1 teaspoon vanilla extract
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2 teaspoons unflavored gelatin
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2 tablespoons cold water
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2 large egg yolks
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2 tablespoons granulated sugar (for the egg yolks)
For the Chocolate Layer:
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6 oz semi-sweet or bittersweet chocolate, chopped
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½ cup heavy cream
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1 tablespoon butter (optional, for extra richness)
- 1 teaspoon vanilla extract
Instructions
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Make the Vanilla Mousse:
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Bloom Gelatin: Combine gelatin and cold water in a small bowl. Stir and let sit for 5 minutes.
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Prepare Cream Mixture: In a saucepan, heat milk, heavy cream, and 1/4 cup sugar over medium heat until hot, but not boiling. Remove from heat.
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Whisk Egg Yolks: In another bowl, whisk egg yolks and remaining 2 tablespoons of sugar until pale and smooth.
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Temper the Eggs: Gradually whisk the hot cream mixture into the egg yolks. Return mixture to the saucepan and cook on low heat, stirring until it thickens to coat the back of a spoon (170°F/77°C).
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Add Gelatin: Stir in the bloomed gelatin and vanilla extract until fully dissolved. Let the custard cool at room temperature, then refrigerate for 30 minutes.
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Whip Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold into the chilled custard.
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Make the Chocolate Layer:
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Melt Chocolate: Heat heavy cream in a saucepan until simmering, then pour over chopped chocolate. Let sit for 2-3 minutes before stirring until smooth.
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Add Butter & Vanilla: Stir in butter (if using) and vanilla extract. Let the mixture cool to room temperature.
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Assemble the Dessert:
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Spoon the vanilla mousse into serving glasses. Top with the cooled chocolate layer.
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Refrigerate for 2-3 hours until fully set.
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Serve: Optionally, garnish with grated chocolate, fresh berries, or whipped cream.
Notes
Make-Ahead: Best prepared a few hours or the night before serving.Storage: Keep covered in the fridge for up to 3-4 days.Variations: You can swap the vanilla for almond, orange, or mint extract, or even use dark chocolate for the layer for a richer flavor.
