>> Thursday, May 28, 2009
When I saw this recipe I wondered how good this mousse could be without heavy whipping cream and chocolate chips...but, it was fabulous! I then realized that nearly ever ingredient can be found right in your long term food storage, so I thought I would share this easy homemade mousse recipe with you. It is also a great recipe to help you use up those evaporated milks in your storage.
I had some whole milk I needed to use up, so I used that in the recipe, but I bet you could substitute the 1 1/3 c. milk for 1 1/3 c. water and 4 T. dry powdered milk. Another great way to use your powdered milk. Who could turn down powdered milk in chocolate mousse?
Also, fresh strawberries, blueberries and raspberries are in season and accompanies the mousse perfectly! Enjoy!
2/3 c. cocoa
3 T. cornstarch
1 can evaporated milk
1 1/3 c. milk (or 1 1/3 c. water & 4 T. powdered milk)
3/4 c. sugar
1/4 t. salt
1 t. vanilla
In a small bowl, lightly beat egg and set aside. Combine cocoa and cornstarch in a separate bowl. Whisk the evaporated milk into the cocoa mixture until completely smooth. In a large saucepan, combine milk, sugar, and salt. Mix well. Bring to a boil over medium-high heat, whisking constantly. Remove pan from heat. Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium heat; boil for 2 minutes, whisking constantly. Remove pan from heat. Gradually whisk 1 c. of hot cocoa mixture into the egg. Pour mixture back into pan. Cook over low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. Add vanilla; blend well. Pour mousse into serving dishes. Cover and chill for 1 hour.
**When I made this it took a little while to thicken, but once it did, it was done in a few seconds. In fact, it got so thick that I don't think you would even need the eggs at the end to thicken even more.