The Wheeling Gourmet » Mousse au Chocolat

Mousse au Chocolat - Milk Chocolate

Yes, chocolate mousse made with milk chocolate. No eggs, either. The awesome taste lasts in the mouth forever.

Degree of Difficulty: Easy
Cost: $$
Preparation Time: 0 minutes
Cooking Time: 15 minutes
Yields: 2 portions
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By: Nicolas Steenhout

I am partial to Valrhona chocolate. Milk or dark, they are both awesomely chocolatey. You won't regret trying this mousse recipe, if your chocolate is of high quality. It is not too sweet, and has a rich chocolate flavour that lasts and lasts.

Recipe
Discussion
Photos
Vidéo

Recipe

Ingredients

80g (3oz) Milk Chocolate (high quality chocolate like Valrhona is mission critical)
2g (approx 3/4 tsp) Gelatin
50ml (1/5 cup) milk
100ml (2/5 cup) heavy creme

Preparation

Melt the chocolate in a bain-marie ( One container placed over another one that contains boiling water) [?]. Don't over-heat the chocolate. It should feel just a bit warm if you dip a finger in it. Some people use a micro-wave, but the risk of burning the chocolate is high. If using a micro-wave, don't use more than half power.
Bring the milk to a boil.
Add the gelatin and mix well. Make sure there are no lumps and that all the gelatin is disolved in the milk.
Add the milk to the melted chocolate in 3 phases. Make sure to mix well and obtain a smooth texture to the chocolate before adding more milk.
Whisk the creme to very soft peaks.
Fold ( ) [?] the chocolate in the whipped cream while it is still lukewarm.
Pour in cups or ramequins.
Refrigerate at least one hour before serving.

Finition

Decorate the mousse with a bit of cocoa powder, or icing sugar, or skip decorations altogether.
Enjoy!

Photos

Measuring chocolate
Measuring 80g of chocolate on the electronic scale.

Milk added
1/3 of the gelatined milk was added to the chocolate and well stired in. The mix is smooth, although some liquid still showing.

Adding more milk
The 2^nd third of the milk has been mixed in to the chocolate. The mix is still smooth.

Final milk added
All the milk has been added, and everything stired until smooth.

Soft peaks on whipped cream
The cream has been whisked to very soft peaks.

Adding chocolate to cream
Adding the chocolate to the whipped cream. About to fold one into the other.

Almost finished mixing chocolate and cream
The chocolate and cream are almost completely mixed

Chocolate mousse in ramequins
The chocolate mousse has been poured in ramequins. These will have to be refrigerated a minimum of one hour before eating.

Video

There is no video available for this recipe.

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2 Responses to “Mousse au Chocolat - Milk Chocolate”

I really like the sound of the mousse ... nice!!

Comment by: Your Ndeebaame - February 10th, 2010 @ 23:34
Thank you. I hope you try it and "report", let me know how it went :)

Comment by: Nic - February 10th, 2010 @ 23:58

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Tags: Chocolate, Creme, Dessert, Gelatin, Milk, Mousse, Valrhona
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The Wheeling Gourmet by Nicolas Steenhout