Milk Chocolate Mousse Cake: A Step-by-Step Recipe with Photos

Milk chocolate mousse is a delicate and delicious cream that can be used for desserts in cups, as a layer in cakes, or as a filling for pastries. The detailed step-by-step recipe on this page will help you learn how to make excellent chocolate mousse at home.

Milk Chocolate Mousse: A Step-by-Step Recipe

Nutritional value per serving

365.2 kcal

Proteins: 4.5 g
Fats: 27.5 g
Carbohydrates: 25.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Pastry chefs learned to make mousse desserts as early as the 19th century, but for a long time, such sweets were only available to members of high society. Today, even a novice cook can make a delicate, delicious milk chocolate mousse at home.

We've previously told you how to make your own:

lemon mousse;
semolina-based mousse;
instant coffee mousse;
coconut mousse;
mousse dessert based on fermented baked milk;
mousse with added cocoa.

Today we'll expand our list of original mousse desserts and tell you how to make a delicate, airy milk chocolate mousse at home, perfect for dessert cups, cake layers, or pastry fillings.

Please note! We'll be making this mousse using classic milk chocolate, but you can also use high-quality white or dark chocolate if you prefer.

Airy mousse with milk chocolate

Milk Chocolate Mousse for Layered Cake – A Simple Homemade Recipe

Ingredients

Servings

Cream 33%

100 G
Chocolate

250 G
Egg C1

2 pcs
Sugar

150 G
Gelatin

4 G
Water

25 G

Preparation

Step 1

We begin preparing the mousse by melting the chocolate in a water bath.

We use callets, but you can use your favorite natural chocolate without additives, breaking the bar into small pieces beforehand.

You can also prepare the chocolate base by heating the callets in short bursts in the microwave. This will melt the chocolate faster, but you need to monitor the temperature to avoid overheating.

Step 2

Soak the gelatin. We use sheet gelatin, but you can also use classic instant gelatin granules.

Step 3

In a separate container, break 2 large eggs (use yolks and whites).

Step 4

Mix the eggs, add 150 grams of sugar and heat in a water bath to a temperature of 70℃, stirring vigorously with a whisk.

Step 5

Add the swollen gelatin to the heated egg base and stir thoroughly with a whisk until completely dissolved.

Step 6

Combine the melted chocolate and egg mixture. Stir until smooth and refrigerate until completely cool.

If you want to add some bright notes to the classic milk-chocolate flavor of the mousse, you can add liqueur or essence to the mixture at this stage.

Step 7

Whip 100 grams of 33% heavy cream until creamy. It's best to use a stand mixer for whipped cream, but a regular hand mixer will also achieve the desired result.

Step 8

Add whipped cream to the chocolate mixture and mix with a whisk or spatula until smooth.

Step 9

As a result, you should get a glossy, fluffy mass of a rich chocolate color, as in the photo.

Step 10

The finished mousse can be transferred into cups or poured into a mold (if you need a layer for the cake).

Chocolate and cream mousse should be refrigerated, tightly covered with cling film. This dessert has a shelf life of no more than 3 days. Freezing can extend its shelf life to 1 month. The mousse layer for the cake can be prepared in advance and frozen (preferably using a blast freezer).

We also offer you another simple homemade recipe for white chocolate mousse:

We also suggest putting your newly acquired chocolate mousse-making skills to use and creating an incredibly delicious and delicate "Three Chocolates" cake: