Milk Chocolate Mousse
- Level: Intermediate
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 4 servings
Ingredients
8 ounces milk chocolate, plus more for grating
4 tablespoons butter, softened
2 cups heavy cream
1/4 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
Gummy worms, for serving
Directions
- Melt the chocolate and butter in a double boiler. Set aside to cool a little.
- 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.
- Whisk the egg yolks in a pitcher and add the vanilla.
- 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.
- Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.
