My Milk Chocolate Mousse Recipe is a lighter, silkier version of everybody’s favorite chocolate dessert. This easy recipe makes the chocolate mousse of your dreams!
This milk chocolate mousse is so light and silky
I love recipes that surprise the palate. This mouse has the iconic flavor of a classic Hershey’s milk chocolate bar, but the delivery system is wildly different! The recipe avoids all the pitfalls that can happen with chocolate mousse: it’s not grainy, it’s not stiff, it’s not overly sweet or rich. This mousse is sheer perfection.
Only four ingredients are needed for an epic chocolate mousse
- heavy cream
- egg yolks
If you’re reading a chocolate mousse recipe and it lists cornstarch in the ingredients, run the other way. Better yet, run over here, I’ll set you straight. Cornstarch is not appropriate in a mousse. The thickening in a classic mousse will come from the chocolate itself, heavy cream, and egg yolks.
I chose the iconic Hershey’s milk chocolate for my mousse.
Milk chocolate is not my usual first choice chocolate for eating or cooking, but that doesn’t mean I don’t love and appreciate its special qualities. And let me tell you, it’s PERFECT for this recipe! The mild flavor of milk chocolate gives the mousse a lighter quality so it’s not an overwhelmingly decadent dessert.
It goes without saying that you can use the same amount of any type of chocolate you like, bittersweet would be my next choice.
6 Steps to a perfect milk chocolate mousse
There are a few steps to making this chocolate mousse, but they’re all easy, just follow the simple instructions carefully.
- The first step is to beat the egg yolks until they’re pale, thick, and voluminous. That takes about 3 full minutes, so use an electric beater. You’ll gradually add in the sugar and keep beating for another minute.
- Heat some of the cream to a simmer in a saucepan and slowly drizzle it into the eggs, whisking all the time.
- Pour the egg mixture back into the saucepan and stir or whisk constantly while it thickens.
- Remove from the heat, add chopped chocolate and stir to melt.
- Whip the remaining cream and fold it in.
- Chill and enjoy!
#1 mistake to avoid when whipping cream
- Many people make the mistake of whipping their cream on too high a speed.
- You can start off with your mixer on high, but when the cream starts to thicken and you see the beaters just beginning to leave a trail in the cream, turn the mixer down to medium low or low. This will give you more control over the process and avoid the chance of over whipping the cream.
- Stop whipping when the beaters are leaving defined trails in the cream, and when the cream stands on its own when you lift the beaters out.
- It is actually better to under beat than to over beat your cream.
- Over whipped cream is stiff and grainy and will ruin the texture of your mousse.
The mousse will firm up as it chills in the fridge to the perfect consistency. Be sure to keep it chilled until right before serving.
How to garnish chocolate mousse
Actually this mousse is fine all by itself, it doesn’t need anything, but if you want to gild the lily…
- Add a dollop of whipped cream
- chocolate shavings
- fresh berries
Since the mousse is rich, I like to serve it in very small jars. I collected a mis-matched assortment of jam, yogurt, and Weck jars for mine. You can use assorted tea cups, or drinking glasses as well.
How long will this milk chocolate mousse keep?
- You can keep it covered in the refrigerator for up to 5 days.
Other chocolate desserts on the blog ~
- Dark Chocolate Truffle Tart
- Double Chocolate Banana Bread
- Almost No Bake Chocolate Mousse Pie
- Chocolate Hazelnut Torrone
Milk Chocolate Mousse
- electric beaters
- 4 large egg yolks
- 1/4 cup granulated sugar
- 2 1/2 cups heavy cream, divided
- 8.8 ounces or 248 g milk chocolate, chopped (I used two 4.4 ounce Hershey's Milk Chocolate bars)
- whipped cream
- shaved milk chocolate
- Beat the egg yolks with electric beaters for about 3 minutes, or until pale yellow and increased in volume. Then add the sugar slowly, while beating.
- Heat 1 cup of the heavy cream in a medium saucepan just until it starts to bubble around the edges. Gradually drizzle it into the egg yolk mixture, whisking briskly as you add it.
- Pour the whole thing back into the pan and cook until the mixture thickens. Bring it just to the brink of boiling, but don't let it boil.
- Take off the heat and add the chopped chocoalte. Stir to melt the chocolate completely. Chill for 2 hours, giving it a stir now and then. You can speed up the chilling process by putting it in the freezer for part of the time.
- Whip the remaining 1 1/2 cups whipping cream until it holds firm peaks. Gently fold the whipped cream into the chocolate until no streaks remain. You want to try to maintain the integrity of the whipped cream as much as possible.
- Spoon the mousse into small jars or cups and chill for at least an hour or two before serving. Garnish with whipped cream and chocolate shavings.