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Chocolate Mousse Recipe

Bonanza Restaurant SignAnyone who remembers Bonanza in its glory days remembers going up to the buffet once the steak was done and getting a big dish of chocolate mousse.  Just because Bonanza isn’t serving it anymore, it doesn’t mean you can’t enjoy it at home.

The good news is that the recipe is really easy to make and can be whipped up easily when company is coming over or even for a dessert on a hot summer night.


Crumb Crust:

  • 1/3 cup butter
  • 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)


  1. 2/3 cup sugar
  2. 1/4 cup cocoa
  3. 1/8 teaspoon salt
  4. 1 cup milk
  5. 1/4 cup cold water
  6. 1 envelope gelatin (Knox)
  7. 1/2 teaspoon vanilla
  8. 1 carton Cool Whip – 500 ml


Crumb Crush

  • Melt butter; stir into crumbs.
  • Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.


  1. Combine sugar, cocoa, salt and milk.  Cook and stir over medium heat until mixture comes to a boil.
  2. Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
  3. Cool in fridge until almost set (needs to be quite firm).
  4. Beat in Cool Whip until combined and smooth…using ‘low’ setting on mixer.
  5. Pour into prepared crust.
  6. Chill several hours before serving.

*To make a 9″ x 13″ pan, double the recipe for the mousse…and use 2 cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use…and is great in chocolate cups for special occasions.

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