Tidal Wave Cocoa Almond Mousse
Submitted by HH
A lighter take on chocolate mousse using cocoa powder, almond extract, and fluffy whipped topping set with gelatin. Rich chocolate flavor, airy texture, fewer calories than the classic.
YIELD
7 servingsPREP
10 minCOOK
20 minREADY
30 minCraving chocolate mousse but don’t want the heaviness? This one threads the needle.
Cocoa powder and almond extract build a deep, bittersweet chocolate base that gets set with just enough gelatin to hold its shape. Fold in a cloud of whipped topping and you get that signature mousse texture: silky, airy, and light on the spoon.
No heavy cream. No egg yolks. No guilt spiral. Just honest chocolate satisfaction in a dessert dish.
Garnish each serving with a dollop of the reserved whipped topping and let people think you spent all afternoon on it.
Pro Tips
- Dissolve the gelatin completely over low heat. Any undissolved granules will create rubbery bits in your mousse
- Chill the cocoa mixture until it “mounds slightly” before folding in the topping. Too warm and it will deflate everything. Too cold and it won’t incorporate smoothly
- Fold gently with a rubber spatula using big, sweeping motions. You want to keep all that air you whipped in
- A pinch of espresso powder intensifies the chocolate flavor without making it taste like coffee
Ingredients
Directions
In a medium saucepan, stir together gelatin, sugar and cocoa; add evaporated milk, stirring until blended.
Let stand 1 minute.
Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes.
Remove from heat; pour mixture into large bowl. Stir in almond extract.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In small mixer bowl, stir together topping mix, milk and vanilla; whip on high speed of electric mixer until topping peaks, about 2 minutes.
Continue beating 2 minutes longer until topping is light and fluffy.
Reserve ½ topping for garnish (cover and refrigerate until ready to use); fold remaining topping into chocolate mixture.
Let stand a few minutes; spoon into dessert dishes.
Refrigerate until cold.
Garnish with reserved topping.
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