Milk Chocolate Mousse with Chocolate Ganache on top

Yields: 4-6 servings


Milk Chocolate Mousse:

- 200 g/7 oz Belcolade milk chocolate

- ¼ cup (60 ml) whole milk

- 1 cup (240 ml) heavy cream

Chocolate Ganache:

- 60 g/2 oz milk chocolate

- ¼ cup (60 ml) heavy cream

- Topping:

- ¼ cup of toasted and chopped almonds


To make the mousse: Place chocolate and milk in a medium heatproof bowl. Melt in the microwave or a double boiler until completely smooth. If the mixture is warm, leave on the counter until it reaches room temperature.

In a mixer bowl, beat heavy cream until soft but stable peaks form. Gently fold half of the whipped cream into the cooled chocolate mixture until combined, then fold in the remaining whipped cream until combined and smooth. Divide into serving cups.

To make the ganache: Place chocolate in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for one minute. Then, whisk mixture gently until completely melted.

If mixture is warm, allow cooling slightly. Divide evenly between serving cups on top of the mousse. Garnish with coarsely chopped hazelnuts or almonds.

Place mousse in the refrigerator to set for at least 2 hours.

Keep mousse in the fridge, covered with plastic wrap, for up to 3 days.

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