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Cocoa condensed milk mouse with cream and maraschino cherry and flakes chocolate as decoration

Easy 15 Minute Mousse with Cocoa Powder and Condensed Milk

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author:
  • Prep Time: 10 minutes
  • Resting Time: 2 hours
  • Cook Time: 3 minutes
  • Total Time: 2 hours 13 minutes
  • Yield: 12 large helpings 1x
  • Category: Desserts
  • Cuisine: French


My husband is not a sweet tooth and he had two large helpings and the following day said to me that this is the best ever mousse he tasted and that I should make it again. Well, if that’s not a win in your books, then I do not know what will be.

You have to try this out. Do not let the condensed milk fool you, it’s not so sweet due to the Dutch cocoa.


Units Scale
  • 1 tin full cream condensed milk
  • 750ml milk (I used 3%)
  • 45ml Corn Flour (Maizena)
  • 60g Dutch cocoa powder (I only use Dutch cocoa powder) but feel free to use any cocoa powder you have on hand.
  • 5ml Madagascar vanilla essence (again use what you have, I coincidently have this as I wanted to test it out)
  • 2 X-Large eggs
  • 45g Margarine
  • 3/4 Sleeve crushed Digestive biscuits, Arrowroot, Marie Biscuits, and melted butter for the crust. (Optional)


  1. Crush the biscuits with a rolling pin and add some melted butter/margarine and line the base of your dish and set aside.
  2. Mix 625ml milk, a tin of condensed milk, vanilla essence in a large microwave bowl, and heat until hot but not boiling.
  3. Meanwhile, blend the remaining 125ml milk with the cornflour, cocoa with a balloon whisk.
  4. Add the eggs and blend through and then add it to the warm milk mixture and keep mixing until all incorporated and no visible lumps.
  5. Gently heat, at 1-minute increments in the microwave, and stir after each session.
  6. Continue until it thickens. The time will depend on your microwave, but I only cooked it for a total of 3 minutes, and all was done.
  7. Add the margarine to the warm mixture and mix it through.
  8. Spoon the chocolate mousse filling over the biscuit base (if you use it) while it’s still hot and even out the top with a spoon or spatula.
  9. Chill until set, and cut into slices or cubes and serve with some cream, a maraschino cherry, and some grated chocolate for decoration.


  • Serving Size: 1
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