Milk Chocolate Mousse Recipe

Bloom gelatin

Sprinkle gelatin over the cold water in a small bowl and let sit for 5–7 minutes until softened.

Warm milk

In a small saucepan, heat the whole milk and 1 tablespoon of the granulated sugar over medium heat until it just begins to steam and small bubbles form at the edges (do not boil).

Temper yolks

In a medium bowl whisk the egg yolks with the remaining 2 tablespoons sugar until slightly thickened and pale. Slowly pour about 1/3 of the hot milk into the yolks in a slow stream while whisking constantly to temper.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture coats the back of the spoon and reaches about 170–175°F (just before simmer). Remove from heat.

Add chocolate and gelatin

Pour the hot custard over the finely chopped milk chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth and fully melted. Add the bloomed gelatin to the warm chocolate custard and stir until dissolved. Stir in the vanilla extract and a pinch of fine salt. Cool the mixture to room temperature (about 20–30 minutes), stirring occasionally to prevent skin forming.

Whip cream for folding

While the chocolate mixture cools, chill a medium mixing bowl and beaters in the fridge for 5–10 minutes if possible. Pour 1 cup cold heavy cream and 1 tablespoon confectioners' sugar into the chilled bowl and whip to medium peaks (soft-to-medium peaks - when peaks hold but tip curls). Do not overwhip.

Fold whipped cream into chocolate

When the chocolate custard reaches lukewarm (not warm to the touch), fold one-third of the whipped cream into the chocolate mixture gently to lighten it. Then fold in the remaining whipped cream in two additions using a rubber spatula with gentle strokes to keep air. Work quickly but gently to preserve volume.

Portion and chill

Spoon or pipe the mousse into serving glasses or ramekins (about 6–8 servings depending on portion size). Smooth tops. Refrigerate for at least 2 hours and up to 24 hours to set and develop flavor.

Garnish and serve

Just before serving, lightly dust each mousse with cocoa powder, add a small dollop of whipped cream or a few shavings of milk chocolate if desired. Serve chilled.