Ok guys, whoever wants an easy peasy recipe that will be the perfect dessert for your summer parties raise your hand. Well, you’re in luck because today that’s exactly what the beach house kitchen is servin’ up! Get ready because you are going to love this one.
The recipe I am sharing today is one I have made so many times I can’t even count. I am not going to lie but I feel really guilty calling it “chocolate mousse” because it really does not even come close to a “legit” chocolate mousse recipe. But trust me I have made the real deal and this one tastes just as rich and creamy and deliciously decadent AND it is absolutely one of the easiest recipes ever. The whole idea behind the blog is to share the recipes, tried and true that not only I love but all who come to the beach house kitchen love and this is one of them, so I had to include it! And let’s face it sometimes you just need a really simple go-to recipe in your repertoire that you know everyone will love, and I am telling you every time I serve this one everyone LOVES it! So with summer coming and here a party, there a party, everywhere a party party this one is going to be a crowd pleaser. You will also be able to whip it up quickly the night before so you can spend more time with your guests enjoying yourself and I’m all about that!
Since this “pseudo mousse” is so easy I decided to step it up and instead of serving it in the little plastic cocktail cups I usually serve it in when I have lots of people coming I made these really, really difficult chocolate cups to pipe the mousse in. Ah, ya…NO. They are just as easy as the mousse! Now you may be looking at those cute little chocolate cups saying to yourself, “oh gosh I won’t be able to make those, I’ll just go with the little plastic cocktail cups” but I am telling you, it’s easy! Do it! You’re gonna look like a rock star. People are going to think you slaved over it. You just melt the chocolate wafers (I used Ghirardelli Dark Melting Wafers) and paint the inside of a silicone or paper cupcake liner with your handy-dandy little basting brush, place them in the refrigerator to firm up for a bit and then take them out of the fridge and carefully peel the cupcake liner off. You then pipe or spoon the mousse into the cup and right before serving top with a nonpareil candy like I did or some sprinkles, chocolate shavings, raspberries or a few chocolate covered espresso beans. Then it’s time to ask someone to go to the fridge for you and take out that lovely little tray of chocolate mousse in the chocolate cups that you slaved over all day because you are just so exhausted from all that work. And come to think of it while they’re at it have them get you a nice glass of wine too. You deserve it…wink wink!
- Chocolate Mousse
- 1 3.4 oz. box Instant Jell-O Chocolate Pudding Mix
- 1 1/2 cups cold whole milk
- 1 8 oz. container Cool Whip
- Chocolate Cups
- 1 12 oz. bag Ghirardelli Dark Melting Wafers or 2 cups semi-sweet chocolate chips
- For the mousse - In a large bowl whisk together pudding mix and milk. Let stand for 5 minutes to thicken.
- Fold in the Cool Whip until blended. Spoon or pipe into the chocolate cups. Cover with a sheet of tinfoil and refrigerate until ready to serve. Just before serving top with a nonpareil candy, sprinkles, chocolate shavings, chocolate covered espresso beans or raspberries if desired.
- For the chocolate cups - Place chocolate in a microwave safe bowl and microwave at 50 percent power in 30 second intervals until melted, mixing after each 30 seconds. Spoon 2 Tbsp. of melted chocolate in each silicone or paper cup. Use your basting brush and paint the inside of the cup to coat it entirely. Place the cups in the refrigerator on a baking sheet and chill for 15 minutes. Remove from the refrigerator and carefully remove the chocolate cup from the silicone or paper cup. Fill with mousse.