Milk Chocolate Mousse
User Reviews
4.6
Milk Chocolate Mousse
Description
This mousse starts by beating egg yolks with sugar until pale and voluminous, then tempering them with warm cream to prevent curdling. The mixture is gently cooked until thickened just below boiling point, then melted milk chocolate is stirred in and chilled. Separately, remaining cream is whipped to firm peaks and carefully folded into the cooled chocolate custard to incorporate air without deflating the mixture.
The technique produces a light yet creamy texture, with the milk chocolate providing a soft, mellow cocoa flavor. This mousse requires chilling to set properly and develop its texture.
It can be served in small cups or jars, optionally topped with whipped cream and shaved milk chocolate for additional texture and visual appeal. The mousse makes a refined dessert suitable for dinner parties or special occasions.
The recipe is adapted from Betty Crocker and balances richness with airiness by combining carefully tempered custard and whipped cream.
Ingredients
- 4 egg large yolks
- 1/4 cup granulated sugar
- 2 1/2 cups heavy cream divided
- 8.8 ounces milk chocolate chopped
garnish (optional)
- Whipped Cream
- milk chocolate shaved
Instructions
- Beat the egg yolks with electric beaters for about 3 minutes, or until pale yellow and increased in volume. Then add the sugar slowly, while beating.
- Heat 1 cup of the heavy cream in a medium saucepan just until it starts to bubble around the edges. Gradually drizzle it into the egg yolk mixture, whisking briskly as you add it.
- Pour the whole thing back into the pan and cook until the mixture thickens. Bring it just to the brink of boiling, but don't let it boil.
- Take off the heat and add the chopped chocolate. Stir to melt the chocolate completely. Chill for 2 hours, giving it a stir now and then. You can speed up the chilling process by putting it in the freezer for part of the time.
- Whip the remaining 1 1/2 cups whipping cream until it holds firm peaks. Gently fold the whipped cream into the chocolate until no streaks remain. You want to try to maintain the integrity of the whipped cream as much as possible.
- Spoon the mousse into small jars or cups and chill for at least an hour or two before serving. Garnish with whipped cream and chocolate shavings.
Notes
- This recipe is adapted slightly from Betty Crocker's original to balance chocolate and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 45g | 69% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 202mg | 67% |
| Sodium | 35mg | 1% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 1441IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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