“A low-sugar caramel mocha mousse that is a big hit at dinner parties.”
2hrs 45mins

Ingredients Nutrition


  1. Place 1/2 cup of the milk in a one quart saucepan.
  2. Sprinkle the gelatin over the milk, and set aside for 2 minutes to allow the gelatin to soften.
  3. Place the gelatin mixture over low heat, and cook, stirring constantly, for about 3 minutes, or until the gelatin is dissolved. Do not let the mixture boil.
  4. Remove the pot from the heat, and stir in the remaining 1/2 cup of milk, the nonfat dry milk, and the sugar.
  5. Transfer the gelatin mixture to a medium sized mixing bowl and chill for about 25 minutes or until the mixture resembles raw egg white.
  6. Using an electric mixer, beat the chilled gelatin mixture at high speed for about 4 minutes, or until it resembles soft whipped cream.
  7. While the gelatin mixture is chilling, place the ricotta, liqueur, cocoa, syrup, and vanilla extract in a food processor or blender and and process until smooth.
  8. Gently fold the ricotta mixture into the whipped gelatin mixture.
  9. Then fold in the whipped topping.
  10. Divide the mousse among six balloon wine glasses.
  11. Chill for at least 2 hours or until firm. When ready to serve, top each with a tablespoon of light whipped topping and a sprinkle of cocoa powder.

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