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Milk Chocolate Mousse

Delicious and silky soft mousse which I made some time ago when my mother came by for lunch. The mousse is made of a dark milk chocolate with a peanut crunch. What is not present on the pictures is the whipped cream, else the strong flavour of the mousse can be overwhelming.

MILK CHOCOLATE MOUSSE
4 SERVINGS

MOUSSE:
75 G DARK MILK CHOCOLATE 47%
250 ML. DOUBLE CREAM 38%
1 PAST. EGG YOLK
25 G SUGAR

Melt chocolate and 25 ml cream together at low heat to make a ganache.

Whisk egg yolk and sugar into a light and airy egg mixture.

Whip the rest of the double cream to soft peaks.

Fold 1/4 of the whipped cream into the ganache.

Mix the egg mixture into the ganache, a little at a time.

Gently fold the whipped cream into the chocolate without knocking out too much air.

Fill the mousse into a piping bag and fill a silicone shape (which is placed on a cutting board for easier management) with semi-spheres of 8 cm in diameter. Smooth the surface. Place cling film over the mousse to protect it and place it in the freezer for a couple of hours or overnight.

Gently push the frozen mousses out of the mould and let them thaw on the dessert plate in the refrigerator. If you need it to go faster, they can thaw on the kitchen table for about 30 min.

PEANUT CRUNCH:
25 G SUGAR
50 G SALTED PEANUTS

1/4 L. CREAM WHIPPED TO SOFT PEAKS

Melt the sugar on a pan to make caramel and add the nuts. Mix them well together.

Pour the peanut caramel out onto a piece of baking paper and lightly push the nuts apart so that they do not heap together in a large lump.

When the nuts have completely cooled, they can be roughly chopped or blitzed in a blender.

Decorate the mousse with the crunch and serve with whipped cream

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