Eggless Milk Chocolate Mousse

Indulge in the luxurious world of milk chocolate with this exquisite ganache montée - a delightful milk chocolate mousse that will elevate your dessert game to a whole new level. Imagine a velvety smooth texture that is perfect for decorating cakes, covering yule logs, and creating stunning verrines. The rich milk chocolate flavor combined with its creamy and airy consistency promises a decadent experience with every spoonful. Find out the secret behind creating this delectable milk chocolate mousse with Chef Bruno Albouze!

Eggless Milk Chocolate Mousse

Course: Dessert

Cuisine: French

Keyword: chocolate mousse, ganache

Prep Time: 10

Cook Time: 2

Servings:

Calories: 210kcal

Cost: $4

A versatile milk chocolate mousse

Print Recipe

Equipment

1 Stand mixer
1 Immersion blender
1 Small saucepan
1 Rubber spatula
1 Narrow container
1 Candy thermometer

Ingredients

165 g Milk chocolate couverture grade
125 g Heavy cream hot
15 g Honey
15 g Corn syrup/glucose
315 g Heavy cream

Instructions

Milk Chocolate Ganache

Gently melt milk chocolate over a bain-marie – remove from the heat when melted.
Heat up the heavy cream (125g) along with the honey and glucose.
When the heavy cream reaches 176ºF/80ºC, add it to the melted chocolate. Stir until combined.
Transfer chocolate mixture to a narrow container. Add remaining heavy cream, and mix with the immersion blender. Place the liquid ganache in the refrigerator overnight.
Whip the chilled ganache to medium peaks. Stay close to the mixer; it wont take that long to reach to that point.
The Exotic Yule Log coated with milk chocolate mousse. Enjoy!