Bavarian Milk Chocolate Mousse Recipe

Bloom gelatin

If using gelatin sheets, soften them in a bowl of cold water for 5–7 minutes. If using powdered gelatin, sprinkle the 6 g over 30 ml cold water and let sit 5–7 minutes.

Warm milk and sugar

In a medium saucepan, combine 250 ml whole milk and 40 g granulated sugar. Warm over medium heat until steaming and sugar dissolved (do not boil).

Temper yolks

Whisk 4 egg yolks in a heatproof bowl. Slowly stream about one-third of the hot milk into the yolks while whisking constantly to temper. Return the yolk mixture to the saucepan with the remaining milk.

Cook custard

Cook over low–medium heat, stirring constantly with a wooden spoon or spatula, until custard thickens slightly and coats the back of the spoon (around 80–82°C / just below simmering). Do not boil.

Add gelatin and chocolate

Remove saucepan from heat. Squeeze excess water from gelatin sheets (or add hydrated powdered gelatin) and whisk into the hot custard until fully dissolved. Add 200 g finely chopped milk chocolate and 1 tsp vanilla extract. Let sit 1–2 minutes, then whisk until smooth and glossy.

Cool base

Transfer the chocolate custard to a clean bowl and place in an ice bath, stirring occasionally, until it reaches about 25–28°C (lukewarm). This prevents the whipped cream from deflating when folded in.

Whip cream and fold

Whip 300 ml chilled heavy cream to soft peaks. Reserve about two spoonfuls for decoration if desired. Fold one-third of the whipped cream into the chocolate base gently to lighten, then fold in remaining cream in two additions until homogenous and airy. Do not overmix.

Chill mousse

Spoon or pipe the mousse into serving glasses or a large mold. Chill in the refrigerator at least 3 hours (preferably 4) until set. Serves about 6.

Make caramel

In a small saucepan, melt 60 g unsalted butter over medium heat. Add 100 g light brown sugar and 25 g dark muscovado (if using). Stir and cook for 2–3 minutes until sugar dissolves and mixture bubbles.

Finish caramel

Carefully add 120 ml heavy cream (mixture will bubble vigorously). Stir until smooth and simmer gently 1–2 minutes until slightly thickened. Stir in 1 tsp sea salt. Remove from heat and let cool to warm (not cold) before using.

Reserve for drizzle

Keep about 50 ml set aside for garnishing the finished mousse; the remainder can be cooled and served alongside or layered into the glass before adding mousse if you prefer extra caramel interior.

Whip for topping

Chill a mixing bowl and whisk. Combine 200 ml cold heavy cream, 15 g icing sugar, and 1 tsp vanilla extract. Whip to medium–stiff peaks. Transfer to a piping bag fitted with a round or star tip and refrigerate until ready to garnish.

Make Oreo crunch

Place 8 Oreos in a food processor and pulse to coarse crumbs (you want some texture, not powder). Mix crumbs with 20 g melted unsalted butter until evenly moistened. Taste and adjust salt if desired.

Assemble and garnish

When mousse is set, spoon or pipe a thin layer (about 1–2 tbsp) of cooled sticky toffee caramel onto each mousse serving or drizzle in a swirl. Sprinkle a generous pinch (about 1–2 tbsp) of Oreo crunch on top. Pipe a swirl of whipped cream. Drizzle the reserved caramel (about 1 tbsp per serving) over the cream and dust lightly with 1 tsp cocoa powder divided among servings. Optionally garnish with a small Oreo half.

Serve

Serve immediately after garnishing, or keep refrigerated up to 24 hours. If storing, add crunchy components just before serving to preserve texture.