This Vimto Chocolate Mousse is the perfect Ramadan dessert. It’s a quick and simple dessert that will take your love for Vimto to a whole new level. PS: It’s topped with a special Vimto caramel sauce made with only three ingredients!
Vimto has been a beloved Ramadan drink in the Middle East for as long as I can remember. Growing up in the Middle East, I remember the grocery stores getting stacked with cartons over cartons of Vimto bottles a month before Ramadan. If you were to visit a home in the Middle East during Ramadan, you would most definitely get served a chilling cold glass of Vimto. It’s just one thing that is so nostalgic for everyone who has grown up in the Middle East.
Fun Fact: Did you know that Vimto was actually created in the UK? It was initially sold as a herbal tonic and made its way to the Gulf when an employee of a firm named Aujan & Brothers introduced this sweet drink to his bosses, who fell in love with it.
There is an actual Vimto monument at the University of Manchester to celebrate the drink’s origins. I studied at the university for a year, which is how I discovered that Vimto was founded in the UK!
Because Vimto has always been such an important part of Ramadan for us, I wanted to incorporate it into a dessert, and dare I say, this Vimto Chocolate Mousse is probably one of the best recipes I have ever created. And it could not get any simple
It’s eggless, does not require any baking or any special equipment, and comes together in 30 minutes. It’s literally a dream recipe that will have people thinking that you’re an absolute PRO in the kitchen.
And it’s topped with a VIMTO CARAMEL SAUCE. I mean, if you’re not sold already, I don’t know what to tell you.
Let’s take a look at the recipe.
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The Vimto Chocolate Mousse
The chocolate and Vimto mousse marries the two flavors beautifully in a soft, delicious dessert that will leave you wanting more and more. The berry flavor of Vimto pairs perfectly with the milk chocolate, sort of like chocolate and strawberries. The subtle hint of Vimto elevates the chocolate to another level and really balances the flavors perfectly.
This mousse recipe could not be easier to make. It uses 4 simple ingredients – milk, heavy cream (liquid whipping cream), Vimto, and gelatin, and requires no special equipment or baking.
Here’s how to make the Vimto Chocolate Mousse
- Boil milk, heavy cream, and Vimto, then pour it over the chocolate and whisk until the chocolate is melted.
- While the mixture is hot, add the bloomed gelatin and whisk it in.
- Let the mixture cool, then fold it gently into the whipped cream using a silicone spatula. Make sure you do this gently because you don’t want to knock the airiness out of the mousse.
- Once it’s all combined together, let the mousse set for 2 hours in the fridge before digging in.
Vimto Caramel
When I first thought of making a Vimto caramel, I was skeptical that it would work out. But it turned out so well and took me by surprise. The caramel is sweet yet gives a berry-filled Vimto kick that is out of this world.
Plus, it’s super simple to make. You only need three ingredients – Vimto syrup, heavy cream, and butter. It’s one of my absolute favorite recipes that I have developed. The caramel adds a punch of Vimto flavor and pairs perfectly with the smooth flavors of the mousse.
Here’s how to make the Vimto Caramel
- Boil the Vimto caramel and let it simmer on low heat for 10-15 minutes until it thickens.
- Add the heavy cream and whisk it in until combined, then let it simmer for 2-3 minutes until it thickens.
- Take the sauce off the heat and mix the butter until melted and combined. Let it cool completely before using.
This is definitely one of the most unique and delicious recipes I have created. Everyone who tastes is falls head-over-heels in love with it; it’s one of the most requested desserts in my house!
If you want to impress your loved ones this Ramadan, this recipe is the secret to their heart. Now enough talking; let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Vimto Chocolate Mousse With Vimto Caramel
Equipment
- Hand whisk
- Silicone spatula
- Ramekins, bowls, or a flat dish to set the mousse
Ingredients
Vimto Chocolate Mousse
- 6 gs gelatin
- 30 ml ice-cold water (for blooming gelatin)
- 70 ml full-fat milk
- 70 ml heavy cream/liquid whipping cream
- 60 ml Vimto
- 200 gs milk chocolate
- 224 gs whipped cream
Vimto Caramel
- 60 ml Vimto
- 40 ml heavy cream/liquid whipping cream
- 8 gs unsalted butter
Instructions
Vimto Caramel
- In a saucepan, pour the Vimto syrup and bring it to a boil on medium-high heat. Reduce the heat to low and let it simmer for 10-15 minutes until the syrup has reduced and thickened.
- Pour the warm whipping cream and mix with a spatula until well combined.
- Let the mixture simmer on low heat for 2-3 minutes, then take it off the heat, immediately add the cold butter, and whisk until the butter is melted and well incorporated into the caramel. Let the caramel cool until it thickens.
Vimto Chocolate Mousse
- Bloom the gelatin: Sprinkle the gelatin powder into 30 ml of ice-cold water*. Mix the water instantly and let it set in the fridge for at least 10 minutes.
- Add the milk, heavy cream, and Vimto syrup in a saucepan and bring it to a boil. While it boils, place the chocolate in a heat-proof bowl.
- Pour the hot milk over the chocolate chips and let it sit until the chocolate is melted. Then combine them using a hand whisk until the chocolate is completely incorporated into the milk.
- While the chocolate mix is hot, add the bloomed gelatin and whisk it until it’s melted and combined into the mixture. Make sure the mixture is still hot when you add in the gelatin, or it will not incorporate properly. Set it aside and let it cool to room temperature.
- Once the chocolate mix has cooled to room temperature, pour it into the whipped cream while gently folding it in. Make sure to do this process slowly to retain the airiness of the whipped cream. You want the mousse to be as light and airy as possible. Keep folding until no streaks of chocolate are left and everything is well incorporated.
- Assemble the mousse: In your dish of choice, pour a layer of the Vimto caramel, then set it in the fridge for 5 mins. Top it with the mousse and add another layer of caramel. Let the mousse set in the fridge for at least 2 hours before serving.
Notes
- The chocolate mousse can be stored in the refrigerator for up to 4 days.
- The Vimto caramel can be stored for up to a week in an airtight container in the refrigerator.
- Add the bloomed gelatin into the chocolate while it’s still hot to make sure it melts and mixes into the chocolate properly. If the mixture is not hot enough, heat in for 20 seconds in the microwave.
- Fold the chocolate mixture very gently into the whipped cream to ensure that your mousse is thick and airy.
And that’s how simple this Ramadan dessert recipe is because I know you don’t want to spend hours in the kitchen while fasting. It’s also perfect for an Iftar party as you can make it a night before and set it until the guests arrive.
If you try this recipe, let me know how you liked it in the comments, and of course, share it with me on Instagram.
If you’re interested in finding more Ramadan dessert recipes, check out the full list here!
