Smooth and decedent. It's the only mousse I like.
2/3 cup malted milk balls
3 cups whipping cream
4 oz milk chocolate, coarsely chopped
3 ozz bittersweet chocolate, coarsely chopped
1/3 cup malted milk powder
2 Tbsp chocolate liqueur
1/2 tsp vanilla
1 Tbsp sugar
2 tsp unsweetened cocoa powder
Malted milk balls, coarsely chopped
Directions
Place the 2/3 cup malted milk balls in resealable plastic bag; seal bag. Using a rolling pin, finely crush malted milk balls; set aside.
In a small sauce pan, combine 1/4 cup of the cream, the milk chocolate, and the bittersweet chocolate. Cook and stir over low heat until chocolate is melted. Stir in malted milk powder, liqueur, and vanilla. Cool to room temperature.
In a large bowl, beat 1 3.4 cups of the cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Stir about 1/2 cup of the whipped cream into chocolate mixture to lighten. Gently fold in crushed malted milk balls. Cover and chill for 1 to 24 hours.
Before serving, in a medium bowl, combine remaining 1 cup cream, sugar, and cocoa powder. Beat on medium speed until soft peaks form (tips curl). Spoon on top of mousse. If desired, garnish with additional chopped milk balls.
Commentaires