Rich Chocolate Mousse

This is chocolate mousse reengineered without raw eggs or heavy cream. Unflavored gelatin bloomed in water and dissolved over low heat sets the cocoa-milk base, and folded whipped topping lifts everything into the cloud-light texture that makes mousse mousse. The sweetener is NutraSweet rather than sugar, keeping the carb count low without dulling the chocolate punch.

The technique is in the timing. The gelatin mixture needs to cool and thicken slightly (20 to 30 minutes in the fridge) before the whipped topping folds in. Add it too hot and the topping deflates into liquid. Add it too cold and you get lumps of set gelatin streaking through the mousse instead of a silky pour.

Pro Tips

• Make the cocoa paste carefully. Cocoa powder fights water and clumps if you add all the milk at once. Start with a quarter cup to make a smooth paste, then whisk in the rest gradually.
• Watch the gelatin dissolve step. Keep the heat low and stir constantly. Gelatin scorched on the bottom of the pan will not set the mousse properly.
• Check the thickening base every 10 minutes. You want it syrupy and starting to cling to the spoon, not fully set. Too far and you have chocolate jelly.
• Fold, do not stir, when the whipped topping joins the base. Use a rubber spatula and gentle strokes. Overmixing deflates the air and gives you chocolate pudding instead of mousse.

Variations

• Swap the NutraSweet for real sugar (about ½ cup) for a regular-sweet mousse.
• Use dutch process cocoa for a deeper, darker color and smoother flavor.
• Add a teaspoon of instant coffee to the cocoa paste for a mocha mousse that reads more grown-up.