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Crunchy mousse with milk chocolate

Crunchy mousse with milk chocolate
Tempting dessert inspirations from Cailler: Crunchy mousse with milk chocolate


Preparation: 20 mins
Cooling: 2 hours
Material: glasses or ramekins of 6-7 cm diameter 

  1. Cut the chocolate into pieces.
  2. Whip the cream.
  3. Bring the milk to the boil.
  4. Pour approx. 1/3 of the hot milk over the chocolate and mix using a whisk until the mixture is smooth, springy and shiny.
  5. Carefully add the rest of the milk. Once the mixture is hand-hot, mix in the whipped cream.
  6. Using a piping bag, pipe the mousse into the glasses and allow to cool in the fridge for at least 2 hours.
  7. Before serving, carefully stir the crunchy mixture into the mousse. Leave some over for the decoration. For decoration, you can also use a potato peeler to grate some chocolate flakes over the mousse.