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Yes, chocolate mousse made with milk chocolate. No eggs, either. The awesome taste lasts in the mouth forever.
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.
Measuring 80g of chocolate on the electronic scale.
1/3 of the gelatined milk was added to the chocolate and well stired in. The mix is smooth, although some liquid still showing.
The 2nd third of the milk has been mixed in to the chocolate. The mix is still smooth.
All the milk has been added, and everything stired until smooth.
The cream has been whisked to very soft peaks.
Adding the chocolate to the whipped cream. About to fold one into the other.
The chocolate and cream are almost completely mixed
The chocolate mousse has been poured in ramequins. These will have to be refrigerated a minimum of one hour before eating.
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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. Henry David Thoreau