My five year old is responsible for the name of this dessert. For some reason, she wouldn’t eat whipped cream OR pudding until about three months ago. (I know what you’re thinking…but yes, she IS my child.) The first time I made this for my family, I was careful to call it chocolate and vanilla mousse, because heaven forbid she believed it to be anything otherwise. She thought “mousse” was a funny name, so she quickly found a rhyming word and it became, forever, Mousse Caboose.
When I was growing up, my Mom would make pudding and serve it with a big dollop of whipped cream on top. We had little blue glass dessert bowls that she’d serve them in, and I just remember getting SO excited when I saw those dishes on the counter. It was a simple and easy dessert, but we loved it. And, especially in these dog days of summer, you can’t complain about a dessert that doesn’t require the use of your oven!
Over the years, I’ve changed the recipe from pudding to a homemade mousse, but the original version was just as good. If you’re short on time and/or don’t want to make mousse, by all means whip up some pudding from a box. I would definitely ask that you make your own whipped cream because it’s really that much better. It will take the creaminess up a notch and make the dessert more special. As far as the chocolate goes, I’ve used it all. I think I prefer a lighter, sweeter chocolate but it’s really just a matter of your tastes and preferences.
This is a very simple, basic mousse recipe. You’ll notice that there are no raw eggs in my recipe, and that’s not by accident. Since I have small children I try to avoid serving anything with raw eggs so I found this recipe, tried it and loved it. The secret is good, smooth chocolate and taking care while folding in your cream so it stays light and fluffy.
In the bowl of a stand mixer, beat whipping cream with the whisk attachment until the cream begins to thicken. Add confectioners sugar and vanilla and beat until cream is thick enough to “dollop” with a spoon. Don’t under-beat it, it will be runny. If you over-beat it, it will turn to butter. If you put your bowl and whisk into the freezer for 15 minutes before use, it will expedite the whipping process. Also, make sure your bowl and your whisk are VERY clean, any residue will ruin your cream. (I wipe mine down with lemon juice just before use.) Reserve 1/3 of the whipped cream for topping.
In a medium heat-proof bowl, heat the chocolate chips until all of the chocolate is melted, whisking continuously until smooth. Once smooth, remove from heat and set aside. Let cool for 3-5 minutes, long enough to take some of the heat off but not long enough for the chocolate to harden.
Using a spatula, fold the remaining 2/3 of the whipped cream mixture into the chocolate mixture. Take care not to deflate the cream, stirring only until incorporated. FOLD the mixture in SLOWLY.
Refrigerate the chocolate for 1 hour. Store whipped topping in the refrigerator as well.
Once chilled, spoon the mousse into individual serving bowls and top with a liberal dollop of whipped cream. Garnish as desired.
Source: unknown. I’ve had this recipe for years, on a notecard in my recipe file!