Chocolate-Malted Mousse
Chantel
ingredients
- 2 oz. malted milk balls (about 2/3 cup)
- 4 oz. milk chocolate, coarsely chopped
- 3 oz. bittersweet chocolate, coarsely chopped
- 3 cups whipping cream
- 1/3 cup chocolate malted milk powder
- 2 tbsp. chocolate liqueur, or milk
- 1/2 tsp. vanilla
- 1 tbsp. sugar
- 2 tsp. unsweetened cocoa powder
- Malted milk balls (optional)
directions
- 1
1. Place the 2-oz. malted milk balls in large re-sealable plastic bag and finely crush with rolling pin. Set aside.
- 2
2. For mousse, in a small saucepan heat milk chocolate and bittersweet chocolate with 1/4 cup of the whipping cream over low heat until smooth, stirring constantly. Stir in malted milk powder, liqueur, and vanilla. Cool to room temperature.
- 3
3. In large chilled mixing bowl with chilled beaters beat 1 3/4 cups of whipping cream to stiff peaks (peaks stand straight). Stir about 1/2 cup of the whipped cream into melted chocolate mixture; fold chocolate mixture back into remaining whipped cream. Fold in crushed malted milk balls. Spoon into 1 1/2 to 2-quart dish or 8 to 10 small bowls or glasses. Cover and refrigerate 1 to 24 hours.
- 4
4. In medium chilled bowl combine remaining 1 cup whipping cream, sugar, and cocoa powder; beat to soft peaks. Spoon on mousse. Top with malted milk balls.
Source: BHG Feb. 2009
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