Chocolate Mousse

I love this dessert; strangely I am not a huge fan of chocolate desserts. Any other time of the day, yep that’s fine I’m well up for that but I find chocolate dessert after a meal just too filling but this chocolate mousse is the exception.

It’s light and fluffy and just rich enough to feel like you are being a bit naughty by having dessert but light enough that you aren’t desperately trying to loosen your clothing while hoping no one notices.

To try and keep the calories down, I served it with a dollop of Greek style lemon yogurt. Lemon I hear you say, but the thing that makes this chocolate mousse so light and fluffy is the fact it has lemon jelly in it. Now stay with me honestly it works. The lemon is so subtle it really is just an after taste. The lemon yogurt just upped the flavour a little.

I have made this in the past with orange jelly and even once with a lime jelly. Both of these flavours work so well with chocolate but I will always return to lemon jelly it really works so well.

chocolate moose with yogurt dollop on top

This is another old family recipe it was always made for special occasions, Easter, birthdays and Christmas and served with cream. Cream gives it that little bit more richness but like I said earlier I was trying to cut down on the calories a little and have a lighter dessert. So yogurt was used this time but next time… well who knows 🙂

This dessert can take a little bit of time to make; it is perfect to make the day before you need it. But can be ready in a few hours.

Chocolate Mousse
Prep time
Total time
A light fluffy take on a classic dessert.
Recipe type: Dessert
Cuisine: British
  • 135 grams lemon jelly (Jell-o), 1 standard pack
  • 410 gram tin evaporated milk, 420 gram tin is fine
  • 115 grams good quality dark chocolate
  • 2 tablespoons water
  • 2 tablespoons milk
  • Extra grated Dark chocolate, for topping
  1. Melt the jelly in half a pint of boiling water. Now place in the fridge until it starts to set.
    almost set lemon jelly
  2. Once it has achieved a slushy consistency it is ready. This can take anything from about 45 minutes to 2 hours. Keep checking on your jelly, you don’t want it to fully set.
  3. When the jelly is ready it time to melt the chocolate.
  4. Place the chocolate, tablespoons of water and milk into a heat proof bowl and place the bowl over a pan of hot water and keep the pan on a medium heat.
  5. You can also melt your chocolate; water and milk in a microwave, just do it for 30 seconds at a time, keeping a close eye on it.
  6. Once melted, place on one side to cool slightly.
  7. Empty the whole can of evaporated milk into a large mixing bowl.
    evaporated milk in a mixing bowl
  8. Using an electric hand whisk, whisk the evaporated milk until it has doubled in size in your bowl.
  9. Add your partially set jelly to the whisked evaporated milk and whisk them together.
  10. Carefully fold in the lukewarm melted chocolate mix. You must be gentle so as not to knock all the air out of the mixture.
    moose before setting
  11. Pour or spoon the mixture in to either a large bowl or individual serving bowls and refrigerate for a few hours. Overnight if possible.
    moose setting in the fridge
  12. Once ready to serve grate a little more of your dark chocolate over the top.
    chocolate moose with grated chocolate on top
  13. Then simply enjoy, cream or yogurt are totally optional.
    chocolate moose with a spoonful out of it
Most of the time spent during this recipe is inactive time.


Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

Share This Post On


    • As weird it sounds it really does work, it keeps it light and springy its so much lighter than your traditional chocolate mousse, thanks for dropping by 🙂
      Emma Invites you to read…Chocolate MooseMy Profile

      Post a Reply
    • You should it works so well even if it dose sound a little wacky! Its one of my all time favourite desserts 🙂 and make it for almost any occasion.
      Emma Invites you to read…Chocolate ÉclairsMy Profile

      Post a Reply
    • Hi Gemma, the lemon jelly makes this so light and fluffy and the hint of lemon in the flavour is really good as well. Its a strange recipe but it really works so well 🙂
      Emma Invites you to read…Chocolate MousseMy Profile

      Post a Reply
  1. I have not quite got a handle on chocolate mousse yet.My last one was a bit of a failure so I am always on the look out for some alternative recipes……..
    Bintu Invites you to read…Wild Garlic PestoMy Profile

    Post a Reply
    • Hi Bintu, thanks for stopping by. This chocolate mousse is so easy to master its almost fail safe! I’m sure you will be fine with this one. Let me know how you get on 🙂

      Post a Reply
  2. I can’t live without chocolate! Thanks for the instructions and I now have new knowledge on how to create a different variation of chocolate mousse.

    Post a Reply
    • Hi Martin, I hope you enjoy it when you try it, its a simple recipe to follow and tastes really good 🙂

      Post a Reply
  3. I thought lemon berry cupcakes where my new fav but after seeing this recipe….we have new winner. lol. This may just have to be in my fridge all the time.

    Post a Reply
    • This is my all time favourite dessert, my mum makes this whenever I visit her. I grew up on this chocolate mouse I love it so much it’s so light compared to other versions. I know you’ll love it when you make it and return to it often. I make this all the time 🙂

      Post a Reply
  4. this chocolate mousse is going to turn out great thanks to your detailed guide. thanks very much

    Post a Reply
  5. Jelly in chocolate mousse ?
    Seems weird for me (I’m french) but everyone in the comment feed seems to find it great. I will give it a try if I manage to find lemon jelly in Paris 😀

    Post a Reply
    • I hope you can find some lemon jelly as this really does work! It’s a lot lighter than your traditional chocolate mousse!

      Post a Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name. Use your real name and then @ your keywords (maximum of 4)

Pin It on Pinterest

Share This
Front Page of e-booklet

Get your free copy of Bake Then Eats Bakers Toolkit. Banish kitchen confusion forever!

Here is the only baking reference you will ever need for:

* 11 different sugars and what best to use them for.

* 13 different kinds of flour and their best uses.

* 12 pans you just can not live without.

* 7 unrefined sugar subsitutions.

Included also is an oven tempreture conversion chart and 5 simple recipes to get you started! 

Just drop your name and email address for instant acsess. 

Thank you! Check your emails for details of your free e-booklet.