Milk chocolate is great and absolutely delicious. Milk chocolate is also nutritious in a few ways and very versatile in that it can be used in many different recipes. The most common color of milk chocolate is brown but there are many other varieties to choose from as well, including white and dark chocolate.
2½ cups whipping cream, chilled
7 grams gelatin
2 tablespoons of water
2 tablespoons liqueur or cognac for a boozy version - optional
whipped cream - to garnish
cocoa powder - to garnish
In a small bowl, place gelatin and water, allow the gelatin to bloom, let sit for 10 minuets.
In the meantime, in a sauce pan, bring ½ cup of cream to a boil.
If using alcohol, place in a microwave-safe bowl, heat the liqueur until hot, about 45 seconds. Stir in the softened gelatin until dissolved. Add the gelatin mixture to the cream, stir to fully incorporate the gelatin. Remove from heat.
Pour about half of the cream mixture into the chocolate and whisk quickly, add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.
In the bowl of a stand mixer fitted with the wire attachment, place the remaining 2 cups of cream and whisk until soft peaks form.
When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
Fill shot glasses and small jars with the mousse. Place in the fridge overnight, or for at least 6 hours.
Before serving, top with whipped cream and unseated cocoa powder.
Enjoy!
Milk Chocolate Mousse
Ingredients
10 ounces milk chocolate, finely chopped2½ cups whipping cream, chilled
7 grams gelatin
2 tablespoons of water
2 tablespoons liqueur or cognac for a boozy version - optional
whipped cream - to garnish
cocoa powder - to garnish
Instructions
Bring a pot of water to boil, place chocolate in a heatproof bowl and melt over the pot of simmering water. When melted, remove from heat and set aside.In a small bowl, place gelatin and water, allow the gelatin to bloom, let sit for 10 minuets.
In the meantime, in a sauce pan, bring ½ cup of cream to a boil.
If using alcohol, place in a microwave-safe bowl, heat the liqueur until hot, about 45 seconds. Stir in the softened gelatin until dissolved. Add the gelatin mixture to the cream, stir to fully incorporate the gelatin. Remove from heat.
Pour about half of the cream mixture into the chocolate and whisk quickly, add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.
In the bowl of a stand mixer fitted with the wire attachment, place the remaining 2 cups of cream and whisk until soft peaks form.
When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
Fill shot glasses and small jars with the mousse. Place in the fridge overnight, or for at least 6 hours.
Before serving, top with whipped cream and unseated cocoa powder.
Enjoy!
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