Honeymoon Mousse Recipe

4.5 3 3
Honeymoon Mousse Recipe
Honeymoon Mousse Recipe photo by Taste of Home
Publisher Photo

Honeymoon Mousse Recipe

Read Reviews
4.5 3 3
Publisher Photo
Beverly Carter of Beachwood, New Jersey sends this elegant dessert that's sure to delight. “This light and chocolaty dessert is so wonderful, I enclose the recipe with every bridal shower gift I give,” she says.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup cold evaporated milk
  • 3 teaspoons vanilla extract
  • 1 cup sugar
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • Chocolate curls, optional

Directions

In a blender, combine the milk, vanilla, sugar, chocolate and salt; cover and process until smooth, about 1 minute. Transfer to a large bowl.
In a small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Spoon into dessert dishes. Refrigerate until serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.
Originally published as Honeymoon Mousse in Simple & Delicious November/December 2007, p51

  • 1 cup cold evaporated milk
  • 3 teaspoons vanilla extract
  • 1 cup sugar
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • Chocolate curls, optional
  1. In a blender, combine the milk, vanilla, sugar, chocolate and salt; cover and process until smooth, about 1 minute. Transfer to a large bowl.
  2. In a small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Spoon into dessert dishes. Refrigerate until serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.
Originally published as Honeymoon Mousse in Simple & Delicious November/December 2007, p51

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RochelleMe User ID: 8777672 244598
Reviewed Feb. 28, 2016

"easy, fast, simple ingredients to gather. Put your canned milk in the refrigerator the day before you want to make this. If you beat whipping cream past the soft peak stage you've gone too far but still fold it into your chocolate mixture.

I used **three Tbsp. unsweetened baking powder AND one Tbsp. Crisco** (times 4) in place of 4 baking chocolate squares
Will make again."

MY REVIEW
mtm36 User ID: 5729916 227414
Reviewed Jun. 4, 2015

"This is quite light and not too sweet. Perfect summer dessert."

MY REVIEW
jduncan811 User ID: 1674973 169097
Reviewed Feb. 8, 2010

"It was good except for the unsweetened chocolate. If I made this again I would use sweetened."

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