Best 5 Milk Chocolate Mousse Recipes

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Milk chocolate mousse is a delicious and decadent dessert that can be enjoyed by people of all ages. It is made with just a few simple ingredients, and it can be prepared in just a few minutes. Whether you are looking for a special treat to serve at your next dinner party or you just want to indulge in a sweet snack, milk chocolate mousse is the perfect choice.

Here are our top 5 tried and tested recipes!

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE



Frozen Milk Chocolate and Amaretto Mousse Pie image

Categories     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Frozen Dessert     Amaretto     Party     Bon Appétit

Yield 8 to 10 servings

Number Of Ingredients 8

crust
26 chocolate wafer cookies
1/4 cup (1/2 stick) unsalted butter, melted
filling
9 ounces milk chocolate, finely chopped
1/3 cup amaretto
1/4 cup light corn syrup
1 1/2 cups chilled whipping cream

Steps:

  • for crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
  • for filling:
  • Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.

MILK CHOCOLATE MOUSSE CAKE WITH HAZELNUT CRUNCH CRUST



Milk Chocolate Mousse Cake with Hazelnut Crunch Crust image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Nut     Dessert     Bake     Christmas     Vanilla     Frangelico     Winter     Hazelnut     Double Boiler     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 19

Cake
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
1/3 cup sifted all purpose flour (sifted, then measured)
1/3 cup sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured)
4 large eggs
2/3 cup sugar
Hazelnut crunch
5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped
1 cup crisp rice cereal
1/3 cup hazelnuts, toasted, husked, finely chopped*
Mousse
10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped
1 1/4 cups chilled heavy whipping cream
1/8 teaspoon (scant) salt
3 tablespoons water
3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)
Additional unsweetened cocoa powder
Powdered sugar

Steps:

  • For cake:
  • Position rack in bottom third of oven and preheat to 350°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Melt butter in saucepan over medium heat. Remove from heat. Spoon off foam from top of butter and discard. Spoon clear yellow butter into small metal bowl, leaving water and milk solids in bottom of pan. Add vanilla to butter in bowl; set clarified butter aside.
  • Sift flour and cocoa powder together 3 times into medium bowl. Whisk eggs and sugar in large metal bowl to blend. Place bowl with egg mixture in large skillet of barely simmering water; whisk constantly until egg mixture is lukewarm (105°F), about 2 minutes. Remove bowl from water. Place bowl with clarified butter in hot water in same skillet over low heat to keep warm.
  • Using electric mixer, beat egg mixture until cool and tripled in volume, about 5 minutes. Sift 1/3 of flour-cocoa mixture over egg mixture and gently fold in with rubber spatula. Fold in remaining flour-cocoa mixture in 2 more additions. Fold 1 cup of cake batter into warm clarified butter until incorporated. Using rubber spatula, gently fold butter-cake batter mixture into remaining cake batter.
  • Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean and top springs back slightly when gently pressed, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Run knife between pan sides and cake to loosen. Invert cake onto rack; remove parchment. Using long serrated knife, trim top of cake horizontally, forming 3/4-inch-high cake layer. Using bottom of 8-inch-diameter springform pan as guide, trim around sides of cake to form 8-inch round cake. Set cake aside.
  • For hazelnut crunch:
  • Line bottom of 8-inch-diameter springform pan with parchment paper. Pour enough water into large skillet to reach depth of 1 inch; bring to simmer. Remove skillet from heat. Place gianduja in medium metal bowl; set bowl in hot water in skillet. Stir until gianduja is melted and smooth. Stir in cereal and nuts. Spread crunch evenly over parchment in pan. Place cake atop crunch layer, pressing to adhere. Chill until crunch is firm, about 1 hour.
  • For mousse:
  • Place gianduja in metal bowl. Pour enough water into large skillet to reach depth of 1 inch; bring to simmer. Remove from heat; place bowl with gianduja in hot water in skillet. Stir until gianduja is smooth. Remove bowl from water; cool gianduja to lukewarm.
  • Using electric mixer, beat cream and salt in another bowl until very soft peaks form (when bowl is tilted, cream should be fluffy but still pourable and flow to one side). Mix 3 tablespoons water into melted gianduja. Pour whipped cream over and fold into gianduja just until incorporated (mousse will be very soft).
  • Brush top of chilled cake with liqueur. Spread mousse over cake in pan. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
  • Run knife between cake and pan sides to loosen. Soak kitchen towel in hot water; wring out water. Wrap hot wet towel around pan sides and hold 30 seconds. Carefully remove pan sides from cake; smooth mousse with knife if necessary. Place cake on pan bottom on rack set over baking sheet. Sift cocoa powder lightly over top of cake. Using stencils such as snowflakes or stars, sift powdered sugar over top of cake. Transfer to platter and serve.
  • *Many supermarkets sell pre-husked hazelnuts. if you can't find them, here's how to husk whole hazelnuts: Scatter nuts on rimmed baking sheet and toast at 350°F until skins darken, 12 to 15 minutes. Wrap warm hazelnuts in kitchen towel and rub together to remove skins.

MILK CHOCOLATE ORANGE MOUSSE



Milk Chocolate Orange Mousse image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

5 ounces milk chocolate
3 ounces semisweet chocolate
2 cups chilled heavy cream
2/3 cup egg whites (from about 5 eggs)
1/3 cup sugar
1 teaspoon freshly grated orange zest
1 tablespoon thawed frozen orange juice concentrate or Grand Marnier liqueur

Steps:

  • In the top of a large double boiler set over barely simmering water, melt the chocolates together. Stir well and set aside to cool slightly. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Keep refrigerated.
  • In a clean, dry bowl, whip the egg whites until soft peaks form. Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more. Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended. Fold in the next 1/3 of the egg whites. Fold in the remaining egg whites until just barely combined (the mixture will be streaky). Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.
  • Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl. Cover lightly and refrigerate at least 1 hour or until ready to serve.

MILK CHOCOLATE MOUSSE



Milk Chocolate Mousse image

Provided by Greg Case

Categories     Mixer     Chocolate     Dairy     Dessert     Freeze/Chill     Vegetarian     Chill     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups

Number Of Ingredients 4

2 tablespoons brewed coffee
5 ounces milk chocolate, coarsely chopped
1 tablespoon dark rum (optional)
3/4 cup heavy cream

Steps:

  • Bring a small pot of water to a gentle simmer over medium heat. Combine the coffee, chocolate and rum, if using, in a medium metal bowl that can sit atop the pot of water without touching the water. Place the bowl on the pot and heat until the chocolate is melted, stirring often. When the mixture is smooth, remove from the heat and set aside to cool until no longer warm to the touch.
  • Whip the cream at high speed to speed to soft peaks, about 1 minutes.
  • Fold half of the cream into the chocolate until combined but not fully incorporated and some streaks remain. Add the remaining cream in two batches, mixing to fully incorporate when the last batch is added.
  • If you want to serve it on its own, you can our it into dessert dishes to set or leave it in the bowl to scoop when you're ready to serve. Refrigerate until set, at least 1 hour, or up to 48 hours.

MILK CHOCOLATE MOUSSE MUFFINS



Milk Chocolate Mousse Muffins image

Categories     Candy     Chocolate     Dessert     Bake     Vegetarian     Chill     Pastry     Boil

Yield makes 12 muffins

Number Of Ingredients 13

Chocolate Choices:
E. Guittard dark and milk chocolate, or Amadei dark and milk chocolate
8 ounces dark chocolate, finely chopped
4 ounces milk chocolate, finely chopped
1 1/2 cups heavy cream
5 large egg yolks
1 whole large egg
1 tablespoon agar
1/4 cup sugar
2 tablespoons light corn syrup
3 tablespoons water
2 tablespoons bourbon or dark rum (optional)
1 tablespoon vanilla extract

Steps:

  • Line a standard 12-cup muffin pan with baking cups.
  • Melt the two chocolates together in a stainless steel bowl over a pan of simmering water and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream for 3 to 5 minutes to form stiff peaks. Transfer the whipped cream to a bowl, cover with plastic wrap, and store in the refrigerator.
  • Rinse out the mixer bowl and the whisk attachment and return them to the mixer. Combine the egg yolks and whole egg in the bowl and mix on low until the eggs are frothy. Mix in the agar.
  • In a small saucepan, combine the sugar, corn syrup, and water. Bring to a full boil over medium heat. Boil for about 5 minutes, or until the mixture reaches 235°F on a candy or digital thermometer. Carefully add just a tiny splash of the hot syrup into the eggs, then turn the mixer on to low speed and beat for 1 minute. Add another small splash and beat for 30 seconds or so, then another, carefully and slowly incorporating all the hot sugar syrup into the eggs. Whip on medium speed for another 3 minutes.
  • Take the bowl off the mixer and gradually fold in the chocolate mixture with a big rubber spatula or wooden spoon. Once the mixture is smooth, gently fold in the whipped cream, bourbon, and vanilla. Blend gently until the mousse is smooth with no streaks.
  • Using a big pastry bag with a big star tip, pipe the mousse into the baking cups until they look like big ice cream cones. Chill until you are ready to serve or freeze them, then wrap them up to present as a gift.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the mousse will taste. Look for a chocolate with a cocoa content of at least 70%.
  • Make sure the chocolate and cream are cold. This will help the mousse to set properly.
  • Whip the cream until it is stiff peaks. This will give the mousse a light and airy texture.
  • Fold the whipped cream into the chocolate mixture gently. Overmixing will deflate the mousse.
  • Chill the mousse for at least 4 hours before serving. This will allow it to set properly.
  • Serve the mousse with fresh berries, whipped cream, or a chocolate sauce.

Conclusion:

Milk chocolate mousse is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With these tips, you can make a perfect milk chocolate mousse every time.

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