This recipe appears in:Chocoholic: Malted Milk Ball Chocolate Mousse
Like malted milkshakes? This simple and creamy dessert is a blast of milk chocolate and malt, with crunchy malt candy on top.
Notes: I dissolve the milk powder into the warm cream so that the texture is fully smooth, but mixture needs to be fully cold before whipping. Chilling in the freezer will speed up the time.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- 2 cups heavy cream, divided
- 3 tablespoons malted milk powder
- 6 ounces milk chocolate, finely chopped
- 1/3 cup malted milk balls, chopped
- 1 teaspoon granulated sugar
- 1/4 teaspoon vanilla
Heat 1 1/4 cups cream and malted milk powder in small saucepan over medium heat, stirring, just until milk powder dissolves. Transfer to medium bowl. Chill until fully cold, about an hour.
Melt milk chocolate in microwave or in bowl set over pan of simmering water until smooth. Let cool until just slightly warm.
Using mixer fitted with whip attachment, beat chilled malted cream to soft peak. Fold in melted chocolate until combined. Spoon into serving dishes and chill until set, about an hour.
When ready to serve, whip remaining 3/4 cup cream on medium-high speed with sugar and vanilla to soft peak, then spoon on top of mousses. Top with chopped malted milk balls.