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Recipe courtesy of Ree Drummond

Milk Chocolate Mousse

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  • Level: Intermediate
  • Total: 1 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 4 servings
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  1. Melt the chocolate and butter in a double boiler. Set aside to cool a little.
  2. Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
  3. Whisk the egg yolks in a pitcher and add the vanilla.
  4. Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
  5. Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.
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