This milk chocolate mousse is light, creamy, and gently airy, with a smooth texture and balanced chocolate flavor. It works perfectly as an outer mousse for entremets and can easily be adapted with fruit purée for a fresh, fruity variation.
Happy baking <
Variation Options:
To make Mixed Milk Chocolate & Fruit Mousse, you will need to substitute part of the cream with fruit purée. You can use any type of fruit purée.
Use these ingredients:
- 2 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 200 g milk chocolate (33%)
- 225 ml heavy cream (min. 35%)
- 75 g fruit purée (heated with the 25 ml of heavy cream from the 225 ml)
Recipes Featuring This Element:
Milk Chocolate Mousse Recipe
- 2 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 200 g milk chocolate (33%)
- 300 ml heavy cream (min. 35%)
