Whitesburg KY
Partly cloudy
Partly cloudy

How to make easy French ‘Chocolate Mousse’

French-born Nicole Winters serves her easy version of chocolate mousse.

French-born Nicole Winters serves her easy version of chocolate mousse.

French-born Nicole Winters enjoys telling the story of serving her favorite chocolate dessert from her childhood at a Christmas party gathering of over 20 friends and family. When her 3-year-old grandson, Jacob, stepped up to the dessert table after the meal, a woman offered him a small bowl and asked, “Would you like some chocolate pudding?” “It’s not pudding, it’s ‘mousse au chocolat’!” he confi- dently exclaimed with a perfect French accent.

“I was so surprised,” said Nicole. “He had just been in the kitchen cooking with me the day before when I taught him how to say those French words. Cooking together is an enjoyable way for me to pass on family food traditions from my background and culture to my children and grandchildren, which I believe is so important.”

Since her easy blender version of rich “mousse au chocolat” (chocolate mousse) doesn’t use raw eggs like the traditional French recipe, and it comes together effortlessly in just 10 minutes, it captured my attention for our family holiday menus.

I gave it a whirl in our blender, poured it into small dessert bowls, and let it chill in the refrigerator overnight. Topped with fresh raspberries or a dollop of whipped cream, it’s a keeper.


1 cup mini semi-sweet chocolate chips
2 tablespoons sugar
1 teaspoon vanilla extract
3/4 cup whole milk
Cream cheese (3 ounces), cut
into several pieces
Fresh raspberries or whipped
cream for topping

1. Place chocolate chips, sugar
and vanilla in your blender.
2. Heat milk in a saucepan
to almost scalding. It should be
steaming. Immediately pour it
into the blender over the chocolate
chips, sugar and vanilla, cover and
blend for 30 seconds.

3. Add cream cheese pieces and
blend until smooth.
4. Pour into six small dessert
dishes or a dessert bowl. Refrigerate at least two hours, until set.
5. To serve, top each dish or
serving dish with a few raspberries
or a dollop of whipped cream. A
little sprig of fresh mint is a nice
touch for a special occasion.
Makes 6 servings.

Donna Erickson’s award-winning series “Donna’s Day” is airing
on public television nationwide.
To find more of her creative family
recipes and activities, visit www.

©2018 Donna Erickson
Distributed by
King Features Synd.

Leave a Reply