sinful chocolate mousse cake: the frozen version

Here is a cool-me-off summertime version of our most popular post: sinful chocolate mousse cake. Just like the oven version, it’s full of divine chocolate flavour but it’s even more melt-in-your-mouth amazing. sinful chocolate mousse cake: freezer version

This was inspired by a recipe for “Fudge Ice Pops” published in the Sunday, July 21st edition of Red Deer Life magazine.

What you’ll need:

2 ¼ cups milk (we used skim)

2 tablespoons tapioca flour

½ cup unsweetened cocoa powder

2 ounces unsweetened chocolate (chopped)

¼ cup sugar (or more to taste)

1 teaspoon vanilla

¾ cup sweetened condensed milk

What you’ll do:

In medium sauce pan over medium-high heat, whisk tapioca flour into milk. Add cocoa and whisk together.

Stirring constantly, bring to a boil then turn heat to simmer and cook for five minutes.

Remove from heat and add chocolate, sugar, and vanilla and stir until chocolate is melted and sugar is dissolved.

Add the sweetened condensed milk and stir until incorporated.

Pour into muffin cups, ice cube trays, Popsicle molds, or a square baking pan and freeze.


Like this? You might also want to try our:

vanilla ice cream

sinful chocolate mousse cake (the original)

mango sorbet

Photo credit: gf and me 2013



13 thoughts on “sinful chocolate mousse cake: the frozen version

    • LOL. They are really great. If you let them sit for a bit to soften after they’ve been frozen, they become even creamier and the chocolate flavour comes out even more.


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