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.
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 🙂
- 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
- Melt the jelly in half a pint of boiling water. Now place in the fridge until it starts to set.
- 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.
- When the jelly is ready it time to melt the chocolate.
- 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.
- 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.
- Once melted, place on one side to cool slightly.
- Empty the whole can of evaporated milk into a large mixing bowl.
- Using an electric hand whisk, whisk the evaporated milk until it has doubled in size in your bowl.
- Add your partially set jelly to the whisked evaporated milk and whisk them together.
- Carefully fold in the lukewarm melted chocolate mix. You must be gentle so as not to knock all the air out of the mixture.
- Pour or spoon the mixture in to either a large bowl or individual serving bowls and refrigerate for a few hours. Overnight if possible.
- Once ready to serve grate a little more of your dark chocolate over the top.
- Then simply enjoy, cream or yogurt are totally optional.