Ingredients

For the Chocolate Sauce:

• Unsweetened cocoa powder: 5 tablespoons
• Granulated sugar: 5 tablespoons
• Unflavored gelatin: 1 packet (1/4 oz)
• Milk: 1/4 cup (2% or whole milk)
• Cold water: 1 cup

For the Vanilla Cream:

• Milk: 1 cup (2% or whole milk)
• Vanilla extract: 1 teaspoon
• Unflavored gelatin: 2 packets (1/2 oz total)
• Granulated sugar: 1 cup + 2 tablespoons
• Sour cream: 16 oz
• Heavy whipping cream: 8 oz (1 cup)

Prep Time, Cooking Time, and Total Time

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Cooling and Setting Time: 5 hours
• Total Time: 5 hours and 35 minutes

Servings

This recipe makes 6–8 mousse cups, depending on the size of your serving glasses.

Nutrition Facts (Per Serving)

• Calories: 280 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 14 g
• Saturated Fat: 8 g
• Fiber: 2 g
• Sodium: 60 mg

Step-by-Step Instructions

Step 1: Prepare the Chocolate Sauce

1. Combine Dry Ingredients: In a small saucepan, whisk together 5 tablespoons of sugar, 5 tablespoons of cocoa powder, and 1 packet of unflavored gelatin.
2. Add Liquids: Pour in 1 cup of cold water and 5 tablespoons of milk. Whisk the mixture thoroughly until smooth and free of lumps.
3. Cook the Sauce: Place the saucepan over medium heat and cook, stirring constantly, until the mixture reaches a steady boil. This ensures the gelatin activates and thickens the sauce.
4. Cool: Remove from heat and allow the chocolate sauce to cool to room temperature.

Step 2: Prepare the Vanilla Cream

1. Heat the Milk: In a separate saucepan, combine 1 cup of milk, 1 teaspoon of vanilla extract, and 2 packets of unflavored gelatin. Whisk until smooth.
2. Steam, Don’t Boil: Heat the mixture over medium heat, whisking continuously. Once it starts steaming (but not boiling), remove from heat and transfer to a separate container to cool. The mixture should be warm when added to the mousse.

Step 3: Whip the Cream and Combine

1. Whip the Cream: In a large mixing bowl, use an electric mixer to beat 1 cup of heavy whipping cream on high speed until thick and fluffy.
2. Blend Sour Cream and Sugar: In another bowl, mix 16 ounces of sour cream with 1 cup plus 2 tablespoons of sugar until smooth.
3. Fold in Whipped Cream: Gently fold the whipped cream into the sour cream mixture to maintain its airy texture.

Step 4: Incorporate the Gelatin Mixture

1. Add Gelatin Mixture: With the mixer on low speed, slowly drizzle in the warm milk and gelatin mixture. Beat for an additional 30 seconds to ensure everything is well incorporated.
2. Pour into Cups: Quickly divide the mixture between your serving glasses or cups, as it sets rapidly.

Step 5: Chill and Set

1. Initial Chill: Refrigerate the mousse for at least 30 minutes, allowing it to set partially before adding the chocolate layer.

Step 6: Add Chocolate Sauce and Final Chill

1. Top with Chocolate Sauce: Spoon 3–4 tablespoons of the cooled chocolate sauce over each mousse cup. Spread evenly to create a glossy finish.
2. Final Chill: Return the cups to the refrigerator and chill for 4–5 hours, or until fully set.

Step 7: Serve and Enjoy

1. Garnish each mousse cup with fresh raspberries or a sprig of mint if desired.
2. Serve cold and savor the delightful blend of creamy vanilla and rich chocolate.

Why This Recipe is Timeless

The combination of vanilla and chocolate is a classic that transcends time and trends. This recipe takes these beloved flavors and turns them into an elegant dessert that’s as visually stunning as it is delicious. The use of gelatin ensures a light, fluffy texture, while the addition of sour cream provides a subtle tang that balances the sweetness.

These mousse cups are versatile enough for any occasion. Whether you’re looking to impress dinner guests or simply indulge in a luxurious treat, they deliver every time. Plus, the individual servings make them perfect for entertaining, offering a touch of sophistication without the fuss of slicing or plating.

FAQs

Can I make this recipe ahead of time?

Yes! These mousse cups can be made a day in advance. In fact, allowing them to chill overnight enhances their flavor and texture.

What can I use instead of sour cream?

If you don’t have sour cream, you can substitute Greek yogurt or crème fraîche. These alternatives will maintain the mousse’s creamy consistency.

Can I use store-bought chocolate sauce?

While homemade chocolate sauce is recommended for its rich flavor, you can use store-bought sauce in a pinch.

Is there a vegetarian version of this recipe?

To make it vegetarian-friendly, substitute gelatin with agar-agar. Be sure to follow the package instructions for proper measurements.

Tips for Making the Perfect Mousse Cups

1. Ensure Gelatin Dissolves Completely: Undissolved gelatin can lead to a grainy texture. Whisk thoroughly and heat gently to ensure it’s fully dissolved.
2. Cool Mixtures Properly: Adding hot liquid to the cream can cause it to curdle. Always allow mixtures to cool to a warm temperature before combining.
3. Use High-Quality Cocoa: For a richer chocolate flavor, opt for high-quality unsweetened cocoa powder.
4. Customize Flavors: Experiment with flavor variations by adding a splash of liqueur, such as Grand Marnier or Kahlúa, to the vanilla cream.

Storage Tips

• Refrigeration: Store the mousse cups in the refrigerator, covered with plastic wrap, for up to 3 days.
• Freezing: These mousse cups can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.

Conclusion

Velvety Vanilla Mousse Cups with Rich Chocolate Sauce are the ultimate dessert for any occasion. Their light, creamy texture and perfect balance of flavors make them a crowd-pleaser. Whether you’re indulging in a quiet night at home or hosting a special event, these mousse cups are guaranteed to impress.

The timeless combination of vanilla and chocolate, paired with the stunning presentation of individual servings, makes this recipe one you’ll want to keep in your repertoire. It’s a dessert that’s as delightful to make as it is to eat, bringing a touch of elegance to your table every time.