As I rummaged through my goody box of home baking ingredients from LemonVanilla, the MASSIVE 1kg bottle of Colac Chocolate Topping Sauce got me thinking. What do you make that benefits from a drizzle of chocolate sauce? Other than ice cream.
First off, I made pancakes for breakfast, topped with cream and chocolate sauce. But I wanted to find something to make rather than just assembling components.
The convenient 300g pouch of Callebaut Java Single-Origin Milk Chocolate proved to be the key here, as I decided to attempt making a milk chocolate mousse. I've made dark chocolate mousse before but wasn't sure whether swapping dark for milk chocolate would work in that recipe.
Making chocolate mousse is a doddle, so it's my kind of recipe. Whisk egg whites until voluptuous, fold in molten chocolate, and refrigerate for a few hours. Simple.
The result was very tasty and indulgent. Unlike when I make it with dark chocolate, the milk chocolate adds a creaminess that works really well with the light, fluffy texture. It also helps to add extra sweetness which makes this feel just as decadent as its dark chocolate sibling.
Where it comes into its own is through the embellishments. The chocolate sauce adds extra depth to the flavour. The Chocolate Fudge Brownie Pieces add a nice chew that pairs well, while the Callebaut Milk Chocolate Crispearls add crunch while amplifying the milk chocolate flavour.
It's like a chocolate sundae, only in mousse form!
I reused old Gü Pud ramekins to serve the mousse, and filled six of them, leaving just enough room for the extra toppings.
If you've never tried making chocolate mousse, this is a simple recipe that is a doddle to follow and is very reliable. It seems that the chocolate can be traded out for various types as you see fit. I wonder if it would work with the Callebaut Gold chocolate couverture I used last week in making my Blonde Gold Caramel Chocolate-Covered Chilli Honeycomb? A caramel chocolate mousse might be next on the cards...
Milk Chocolate Mousse Recipe
I adapted Elena Silcock's recipe on BBC Good Food to make this simple milk chocolate mousse topped with indulgent extras.
Milk Chocolate Mousse Recipe
A quick and easy homemade milk chocolate mousse that tastes indulgent
Makes approximately 6
Milk Chocolate Mousse Ingredients
- 150g Callebaut Java Single-Origin Milk Chocolate
- 6 egg whites
- 2tbps golden caster sugar
- Colac Chocolate Topping Sauce
- Chocolate Fudge Brownie Pieces
- Callebaut Milk Chocolate Crispearls
Milk Chocolate Mousse Method
Step 1 / Whisk Egg Whites
Pop the egg whites in a bowl and whisk them with a hand mixer until thick, voluptuous, and velvety. Once it turns white and frothy, slowly add the sugar while whisking until it's all incorporated.
Step 2 / Melt Chocolate
In a microwaveable bowl, add the milk chocolate drops and melt in 20 second bursts, dropping the time further as you get near its molten state. You want to only just melt the chocolate, not heat it too far.
Step 3 / Fold Ingredients
Fold the cloud-like egg whites into the chocolate. Do it slowly so as not to beat the air out, but fast enough that the chocolate doesn't solidify.
Step 4 / Portion Out And Refrigerate
Divide the mixture between 6 serving bowls (or repurposed Gü Pud glasses). Pop in the fridge for a few hours to firm up.
Step 5 / Decorate
When you're ready to serve them, drizzle the chocolate sauce on top and sprinkle with chocolate fudge cubes and chocolate balls. Enjoy!
You can find the Chocolate Fudge Brownie Pieces, Chocolate Sauce, Chocolate Balls, and Milk Chocolate over at LemonVanilla. They also stock loads of ingredients to help you with your home baking. At the time of writing they offer free next working day delivery on orders over £25.
If you try this recipe at home, please let me know how you get on in the comments below.