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Milk Chocolate Mousse Recipe

Milk Chocolate Mousse Recipe

Milk Chocolate Mousse Recipe

Ingredients :

    • 1 cup (250 ml) milk
    • 2 large egg yolks
    • 9 oz. (250 g) milk chocolate, chopped
    • 7 oz. (200 g) semi-whipped cream
    • 1/3 oz. (10 g) gelatin sheets


    • 1/2 cup (100 g) sugar
    • 3 large eggs
    • 1 large egg yolk
    • 2/3 cup (80 g) all-purpose flour
    • 21/2 tbsp. (20 g) potato starch or cornstarch
    • 3 tbsp. (15 g) unsweetened cocoa powder


    • 2 tbsp. (30 ml) water
    • 3/8 cup (80 g) sugar
    • 21/2 tbsp. (35 ml) rum (or other liqueur)

Method :

    1. Heat the oven to 450°F (230°C). Line a baking sheet with parchment.
    2. To make the dough for the chocolate layer, sift together the flour, starch, and cocoa.
    3. Separate the eggs and whisk the egg whites in a bowl with the sugar. In another bowl, stir the egg yolks with a fork. Fold in the egg whites, then add the flour mixture. Transfer to the baking sheet and spread so that the mixture is about 3/8 inch (1 cm) thick. Bake for 5 to 7 minutes.
    4. To make the syrup, bring the water and sugar to a boil in a saucepan. Boil until the sugar is dissolved and remove from the heat. When cooled, stir in the rum and set aside. To make the mousse, put the chopped chocolate in a bowl. Soften the gelatin in a bowl of cold water. Add the egg yolks and the milk and cook over low heat to pasteurize the mixture, stirring constantly, until it reaches 185°F (85°C); check with an instant read thermometer. Remove from heat. Squeeze the gelatin, and add it to the mixture so that it melts. Immediately pour the mixture onto the chopped chocolate and stir thoroughly to obtain a smooth, even texture. Let cool to 86°F (30°C).
    5. Whip the cream, which must stay fairly soft, then gently fold it into the chocolate mixture with a spatula.
    6. To assemble, line the bottom and sides of a springform pan with the dough and drench it with syrup. Fill with mousse, smooth it with a spatula, and refrigerate for at least 3 hours. Remove from the mold and decorate as desired.
    7. Cover the top with chocolate curls if desired.

6 Servings
Preparation : 45 minutes
Cooling : 3 hours
Cooking : 50 minutes