Today we dive into the magical world of chocolate, and not just any chocolate, but a delicious, easy, creamy chocolate mousse. And if you (like me) love chocolate and melt-in-your-mouth desserts, this is your recipe. It's a quick, easy recipe with a full chocolate flavor.
Easy Chocolate Mousse
As you may know, I am a real chocoholic, and that is why I like to experiment with this. For this chocolate mousse, I first prepare a creamy chocolate custard that becomes extra light by mixing it with whipped cream until it has the perfect thickness.
This makes this mousse extra creamy and has a soft, light structure. And that is so tasty!
Foolproof Milk Chocolate Mousse
This time, I made the chocolate mousse from milk chocolate (a favorite with the kids). And because no raw eggs are used, they are great to eat. Mix the custard lightly with the whipped cream, and the mousse will set in the refrigerator within fifteen minutes.
It is a very easy recipe I have made many times, and it always works out. So, it is truly a foolproof recipe that you will also enjoy. Let's get started quickly!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- ⅔ cup milk
- 2 egg yolks size L
- 2 tablespoons sugar
- 6 oz. Milk Chocolate 70 % cacao, chopped fine
- 1⅔ cup heavy cream
Ingredients you need per step are listed below the step in Italic
- Boil the milk in a small pan.⅔ cup milk
- Whisk the egg yolks with the sugar until they are pale yellow.2 egg yolks, 2 tablespoons sugar
- Pour the milk, drip by drip, into the egg yolk mixture while whisking.
- Pour everything back into the small pan when all the milk is added.
- Bring to a boil until the custard binds. You can check this by dipping a wooden spoon into the custard. Take your finger and make a stripe in the custard. When the line stays visible on the spoon, the custard is done.
- Sieve the custard through a fine sieve.
- Add the chocolate to the custard and give it a stir. Let it stand for a minute.6 oz. Milk Chocolate
- Then, mix again until the chocolate is incorporated. This way, you get a chocolate cream.
- Let it cool to room temperature for about 10 minutes.
- Beat the cream until it gets the thickness of yogurt.1⅔ cup heavy cream
- Use a spatula and work the whipped cream gently through the chocolate cream.
- Scoop the chocolate mousse into the serving glasses and place them in the refrigerator for at least 1 hour.
- If the chocolate has not yet been completely absorbed and the mixture has cooled down too much, heat it briefly over very low heat while stirring.
- In addition to milk chocolate, you can also choose dark chocolate or white chocolate.
- Refrigerator: Chocolate mousse can be stored covered in the fridge for up to 3 days.
- Freezer: You can also cover and freeze the chocolate mousse. It will stay good for up to a month. The night before you want to eat it, put the mousse in the refrigerator and let it thaw. Eat the mousse within 24 hours. TIP: Is it hot outside? Do not thaw the mousse completely, but leave it frozen. You then have delicious chocolate mousse ice cream.