I like chocolate cakes. And chocolate cookies. And chocolate bars. And of course, chocolate chips. Chocolate pleases me. In all forms. But it pleases me the most when its in the silky, creamy form of mousse or puddings. That luscious, airy, light and smooth feeling is something that need to be experienced and not explained.
I was looking for a chocolate mousse cake recipe and came across this one in All recipes. Not only did I try this recipe for the chocolate checker board cake, but I started preparing the mousse by itself as a dessert. How can you go wrong with a combination of condensed milk, chocolate and whipped cream?! This recipe uses instant chocolate pudding mix with half cup of water, but I have a feeling this can be skipped as such. But its a version I haven’t tried yet.
The mousse feels light in your mouth, but calorie wise, its not. But lets not dwell on calories when we are talking about dessert, because its dessert and not a meal in itself. The recipe below serves to fill and frost a 9 inch layer cake. I used it for a 6 inch four layer cake.
- 14 oz can condensed milk (~400gms)
- 1/4 cup chocolate chips, melted
- 1/2 cup cold water
- 1 packet of instant chocolate pudding mix
- 1 cup heavy cream, whipped
Melt the chocolate chips using microwave (short 10 second bursts) or over double boiler. Add the condensed milk to the melted chocolate and mix well.
Now add the chocolate pudding mix and the cold water to it. Mix well to incorporate everything and refrigerate for at least half an hour. After half an hour, whip the cream until stiff peaks form.
Carefully fold the chocolate mix to the whipped cream until no streaks remain. Refrigerate again for at least an hour before using. You can use this to fill and frost a 9″ layer cake or serve as a dessert to about 10 people.