Malted White Chocolate Mousse
The fluffiest white chocolate mousse, flavoured with vanilla beans and malted milk. This is a lighter dessert than a regular mousse, with a sweet, caramelised flavour.
Servings: 8 People
Equipment
- Serving Glasses (See Notes)
- Stand Mixer
- Mixing Bowl
- Digital Food Probe
- Saucepan
- Sieve
Ingredients
White Chocolate Custard
- 280 g White Chocolate (See Notes For Best Type)
- 2 Gelatine Sheets
- 275 g Whole Milk
- 15 g Horlicks (Optional - See Notes)
- Half A Vanilla Pod (Or 1 tsp Vanilla Paste)
- ¼ tsp Sea Salt
- 60 g Egg Yolks
Chocolate Mousse
- 120 g Egg Whites
- ¼ tsp Cream Of Tartar
- 60 g Caster Sugar
- 300 g Double Cream
Instructions
White Chocolate Custard
- Chop the white chocolate into small pieces then add into a large, heatproof mixing bowl. Set aside for now.
- Fill a small bowl up with cold water then add in the gelatine sheets and leave to soak.
- Next, add the milk, Horlicks (if using), vanilla and salt into a medium sized saucepan then set over a low heat.If you're using a vanilla pod, scrape out the seeds then add both the pod and seeds into the pan.
- Warm the milk, until steaming hot, whisking to dissolve the Horlicks. Don't let the milk boil though!
- Whilst your milk is warming, add the egg yolks into a mixing bowl then whisk together.
- Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f. Once cooked, take the pan off the heat.
- Next, squeeze as much water as you can out of the soaked gelatine leaves then stir into the warm custard. Then pour the custard over the chocolate through a sieve and leave to stand for 1 minute.
- Whisk the custard and chocolate together, until melted and smooth then set to one side and leave to cool slightly. It should be slightly warm when we add in the egg whites & cream.
Chocolate Mousse
- Add the egg whites & cream of tartar into the bowl of a stand mixer then whisk on a medium speed until they've reached soft peaks. This will take 2-3 minutes.
- Next, turn the mixer speed down slightly then add in the caster sugar a tablespoon at a time, making sure to let the sugar mix in fully before adding in more. I find that adding a spoonful of sugar in every 20 seconds or so is best.
- Once all of the sugar has been added in, turn the mixer back up to medium then continue whisking until the egg whites have reached stiff peaks. This will take another 4-5 minutes of whisking.
- Whilst the meringue is whisking, add the double cream into another mixing bowl then whisk by hand until it has reached very soft peaks. Be careful not to over whisk it as this will affect the texture of the mousse.I like to whip the cream whilst the meringue is whisking, so that they'll both be ready at the same time. Make sure to keep an eye on the meringue though, so that it doesn't get over whisked!
- Now, add a quarter of the meringue into the chocolate custard then gently whisk by hand to combine. This loosens off the custard, making it easier to fold in the rest of the meringue & cream.
- Next, add half of the remaining meringue into the chocolate then use a spatula to fold the whites into the custard, until mostly incorporated. Add the rest of the meringue in then fold again.Don't worry about a few streaks of egg white at this point, as it will be incorporated as we fold in the cream. Try to keep the number as folds as low as possible, to avoid deflating the mousse.
- Once the egg whites have been incorporated, fold in the whipped cream in 2 additions. Again, make sure to keep the number of folds as low as possible but make sure that the cream is fully combined.If there's any lumps of cream or meringue in the mousse, gently fold the mousse with a whisk to get rid of them. Do this very gently though!
- Spoon the mousse into serving glasses, cover with clingfilm then refrigerate for at least 6 hours to set. Alternatively, transfer the mousse into a tub, leave to set then scoop to serve.
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1. Chocolate - Using a good quality white chocolate, with a cocoa content of at least 25% is key when making mousse. It's best to use a chopped up bar, not chips as they won't melt properly.
2. Eggs - The egg whites will whip up a lot easier if they're at room temperature. You'll need around 4 large eggs for this recipe but make sure to weigh them and the yolks out before using.
3. Horlicks - I added Horlicks to my mousse (the original stuff!), to add a very subtle nutty, malted flavour. This is optional though, so don't worry if you don't have any.
4. Serving Glasses - I used 190ml glasses for my mousses, which gave me 8 portions. Feel free to use smaller/larger glasses instead though. Make sure to adjust the setting time accordingly.
5. Serving Suggestions - I served my mousses with vanilla whipped cream, poached cherries and some grated dark chocolate. As the mousse is quite sweet already, it's best to just add a small amount of vanilla paste to the cream then whisk by hand to soft peaks.
6. Storage - Make sure to store your mousses in the fridge, covered with clingfilm. They're best eaten within 3 days.
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