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A square photo with two glasses filled with chocolate mousse

Easy Milk Chocolate Mousse

Andréa
Today, we dive into the magical world of chocolate, 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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine European Cuisine
Servings 4 persons
Calories 446 kcal

Ingredients
 

  • 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

Instructions
 

  • 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
    The egg yolk is beaten with the sugar in a glass bowl.
  • 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
    There is custard in a glass bowl to which chocolate is added.
  • 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.
    Mix the whipped cream with the chocolate mixture in a glass bowl
  • Scoop the chocolate mousse into the serving glasses and place them in the refrigerator for at least 1 hour.

NOTES

1. Chocolate:
  • 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.
2. Garnish: Decorate the chocolate mousse with mocha beans or chocolate grater. You get chocolate shaves by scraping the chocolate with a sharp knife.
3. Storage
  • 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.

Nutrition

Calories: 446kcal | Carbohydrates: 16g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 218mg | Sodium: 75mg | Fiber: 0.04g | Sugar: 15g | Vitamin A: 1759IU | Vitamin C: 1mg | Iron: 0.4mg
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