This Milk Chocolate Mousse is a smooth and creamy dessert that’s perfect for satisfying your sweet tooth. Made with a blend of milk chocolate and gianduja chocolate, this mousse has a rich, velvety texture and a sweet, nutty flavor. The lightness comes from the whipped egg whites, which are carefully folded into the chocolate mixture to create a fluffy and airy dessert. Whether you serve it in individual ramekins or as a centerpiece dessert, this mousse is sure to impress!
Why You’ll Love This: You’ll love this mousse for its rich chocolate flavor and light, airy texture. The combination of milk chocolate and gianduja creates a perfect balance of sweetness with a subtle nutty depth, making each spoonful indulgent but not overly heavy. It’s easy to prepare with just a few ingredients, yet feels luxurious and satisfying. Serve it with light, crisp biscuits like langues de chat for a delightful contrast in texture.
Perfect Occasion: This Milk Chocolate Mousse is perfect for dinner parties, holidays, or special family gatherings. It’s an ideal make-ahead dessert since it needs to chill overnight, making it convenient for busy hosts. Serve it in small ramekins for an elegant presentation at formal events, or simply enjoy it as a comforting treat after dinner.
Decoration Tips: For a touch of elegance, top the mousse with a sprinkle of cocoa powder or chocolate shavings. You can also add a dollop of whipped cream or a few crushed hazelnuts for extra flavor and texture. Serve with langues de chat or other light cookies for a delightful crunch to complement the creamy mousse.
Ingredients:
- 6 eggs
- 60g butter
- 170g milk chocolate
- 30g gianduja chocolate (or substitute with hazelnut chocolate)
Instructions:
- Separate the Eggs:
Begin by separating the egg whites from the yolks. Set the yolks aside. - Whip the Egg Whites:
Using an electric mixer, whip the egg whites until they form stiff peaks. Set aside. - Melt the Chocolates:
In a heatproof bowl, melt the milk chocolate and gianduja chocolate together with the butter. Stir until smooth. - Combine with Egg Yolks:
Pour the melted chocolate mixture into the egg yolks and stir well to combine. - Fold in the Egg Whites:
Gradually fold the whipped egg whites into the chocolate mixture, a little at a time. Use a spatula to gently incorporate the whites, lifting and folding the mixture to keep it airy. - Chill the Mousse:
Once the mousse is smooth and fluffy, divide it into individual ramekins or serving dishes. Refrigerate the mousse overnight to allow it to set. - Serve and Enjoy:
The next day, enjoy the mousse chilled, paired with langues de chat or your favorite light cookies.
Enjoy!
