Jul 14 2026
Restaurants›LPM Restaurant & Bar›Mousse Au Chocolat Chaud Et Glace À L’orge Recipe

Mousse Au Chocolat Chaud Et Glace À L’orge Recipe

Inspired by LPM Restaurant & Bar
Time2h
Serves4

Warm Chocolate Mousse with Malt Ice Cream

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Ingredients

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Chocolate Mousse

Malt Ice Cream

Method

Chocolate Mousse Preparation

  1. 1

    Melt Chocolate and Butter

    In a heatproof bowl, combine the dark chocolate and butter. Melt over a pot of simmering water or in the microwave, stirring until smooth. Remove from heat and let cool slightly.

  2. 2

    Whip Egg Yolks

    In a separate bowl, whisk the egg yolks and sugar together until pale and creamy. Stir in the vanilla extract.

  3. 3

    Combine Mixtures

    Slowly add the melted chocolate mixture to the egg yolk mixture, stirring constantly until well combined.

  4. 4

    Whip Egg Whites

    In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture, being careful not to deflate the mixture.

  5. 5

    Chill

    Pour the mousse into serving dishes and refrigerate for at least 1 hour before serving.

Malt Ice Cream Preparation

  1. 6

    Combine Ingredients

    In a saucepan, combine the milk, heavy cream, sugar, malted milk powder, vanilla extract, and salt. Heat over medium heat until the sugar and malted milk powder are dissolved.

  2. 7

    Chill Mixture

    Remove from heat and let the mixture cool to room temperature. Then chill in the refrigerator for at least 2 hours.

  3. 8

    Churn Ice Cream

    Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

  4. 9

    Freeze

    Transfer the ice cream to a container and freeze for at least 4 hours until firm.

Serving

  1. 10

    Serve

    To serve, spoon the warm chocolate mousse into bowls and top with scoops of malt ice cream.

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