Dairy Milk Mousse
Dairy Milk Mousse
Slowly melt a Dairy Milk bar, then gently stir into whipped cream until well combined. Spoon into small glasses and chill for a few hours or until set into a light airy dessert.
This is true, since the recipe is based on whipped cream and not whisked egg whites, therefore no eggs. It is the cream alone that gives the light, airy texture people expect in a mousse.
Chilling is the only way of setting, requiring no oven. Melt the chocolate and fold it gently into the whipped cream. Spoon into cups and chill until set enough to hold their shape.
A simple version is to whip cream and melt Dairy Milk chocolate (sometimes with a little butter added for richness). A little tiny pinch of salt counterbalances the sweetness nicely.
It keeps for about two to three days in the refrigerator. The whipped texture of this window may start to deflate a bit when it sits for a long time, so it's best enjoyed soon after it's made.
Usually this is caused by not whipping the cream to soft peaks before folding in, or adding the melted chocolate when it's too hot, which can deflate air that has already been whipped into the mixture.
Mousse is known for its light, cloud-like texture; unlike a more firm dessert like fudge, it contains whipped air, not just sugar and fat. This results in a spoonable texture that is considerably softer.
You can also layer it in a glass with crushed cookies for a parfait look or top it with shaved chocolate and fresh berries. The little individual cups make serving at parties much easier.
The plain original bar is one of the smoothest with a consistent creamy taste with no lumps. You could add some fruit or nuts to the mix but it's better to use those types as a garnish.
Mousse is not baked so it is not considered a direct ingredient. But the melted chocolate that is used in this recipe can also be folded into cake batter or brownie mix separately.