Milk Chocolate Mousse
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This milk chocolate mousse is one of my favorite desserts to whip up when I want something that feels fancy but doesn't demand hours in the kitchen. With just 45 minutes from start to finish, you'll have a restaurant quality treat ready to impress. Dark chocolate is packed with antioxidants that make indulging feel a little bit virtuous, and honestly, the combination of rich chocolate with tart fresh raspberries is simply irresistible. Best of all, you probably have most of these ingredients in your kitchen right now, so there's no need for a special grocery run.
Ella x
Ingredients
- 200 gdark chocolate
- 200 mlheavy cream
- 100 ggranulated sugar
- 2large eggs
- 20 gunsalted butter
- 1 mlpure vanilla extract
- 20 gcocoa powder
- 50 gconfectioners' sugar
- 1 gsalt
- 200 gfresh raspberries(for garnish)
Detail level
Instructions
- 1
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally.
Tip: Use a spatula to prevent burning the chocolate.
- 2
In a separate bowl, whip the heavy cream until stiff peaks form.
Tip: Be careful not to over-whip.
- 3
In another bowl, whisk together the granulated sugar, eggs, unsalted butter, and vanilla extract until light and fluffy.
Tip: Make sure the mixture is well combined.
- 4
Fold the whipped cream into the sugar mixture until well combined.
Tip: Be gentle to avoid deflating the mixture.
- 5
Fold the melted chocolate into the cream mixture until well combined.
Tip: Use a spatula to ensure the mixture is smooth.
- 6
Sift the cocoa powder and confectioners' sugar over the mixture and fold until well combined.
Tip: Use a spoon to scrape the sides of the bowl.
- 7
Add the salt and fold until combined.
Tip: Use a spatula to ensure the mixture is smooth.
- 8
Transfer the mousse to individual serving cups or a large serving dish.
Tip: Cover with plastic wrap or aluminum foil.
- 9
Refrigerate for at least 30 minutes to allow the mousse to set.
Tip: Garnish with fresh raspberries before serving.
- 10
Slice and serve.
Tip: Best served chilled.
Recipe Variations
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