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Chocolate Malted Mousse


Light as a cloud—yet incredibly rich—chocolate mousse is a special-occasion classic. Few desserts provide such dreamy results for so little work, making this malted milk ball-studded version a perfect pick for weeknight entertaining. If you like, prepare the mousse a day ahead so it is ready when you are.

Ready In: 90 Minutes
Prep Time: 80 Minutes
Cook Time: 10 Minutes
Serves 4

INGREDIENTS

Chocolate Malted Mousse

DIRECTIONS

  • Place malted milk balls in a zip-top plastic bag. Seal bag and, using a rolling pin, crush malted milk balls until fine. Set aside.
  • Combine chopped milk chocolate, chopped dark chocolate and ¼ cup of the whipping cream in a small, heavy bottom saucepan. Cook over very low heat, stirring constantly, until smooth. Remove pan from heat. Add malted milk powder, milk and vanilla; stir until smooth. Cool chocolate mixture to room temperature.
  • Beat 1 ¾ cup of the whipping cream in the bowl of an electric mixer until stiff peaks form. Gently fold about ½ cup of the whipped cream into the cooled chocolate mixture to lighten it, and then gently fold the lightened chocolate mixture into the remaining whipped cream until any remaining white streaks disappear. Fold in crushed malted milk balls.
  • Spoon mousse into 8 small bowls. Cover and refrigerate for at least 1 hour or up to 24 hours.
  • Combine remaining 1 cup of whipping cream, powdered sugar and cocoa powder in the bowl of an electric mixer. Beat on medium-high speed until soft peaks form. Spoon whipped cream atop bowls of mousse. If desired, garnish with halved malted milk balls. Serve immediately.
  • Per portion: 520 cal., 43 g fat (27 g sat. fat), 127 mg chol., 90 mg sodium, 31 g carbo., 2 g fiber, 4 g pro.
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