Are you craving a luscious, soft, and enveloping dessert, but time is tight and the thought of complicated recipes already puts you off?
You’re in the right place!
This Chocolate and Condensed Milk Mousse is the perfect solution for every sudden sweet craving.
Forget about lengthy steps, complex double boilers, or the need to use eggs: with just a few ingredients and in no time, you’ll achieve a creamy and velvety dessert that will make everyone fall in love.
Get ready to delight your palate with a simple and irresistible chocolate treat!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
- Energy 583.01 (Kcal)
- Carbohydrates 49.00 (g) of which sugars 48.80 (g)
- Proteins 7.87 (g)
- Fat 40.13 (g) of which saturated 13.65 (g)of which unsaturated 7.79 (g)
- Fibers 1.57 (g)
- Sodium 111.98 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz milk chocolate
- 6 oz Nestlé condensed milk
- 3/4 cup whipping cream
Tools
- 4 Bowls Glasmark
- 2 Bowls Pyrex
- 1 Whisk Leaflai
Steps
Melt the chocolate:
Take the milk chocolate, break it into pieces, and gently melt it in a double boiler or in the microwave (in the latter case, on low power and stirring every 30 seconds to prevent burning).
Once melted, it is important to let it cool slightly.
Combine the main ingredients:
While the chocolate is cooling a bit, pour the condensed milk into a large bowl.
As soon as the melted chocolate is lukewarm, add it to the condensed milk.
Mix well with a spatula or a spoon until you get a smooth and perfectly homogeneous mixture.
Fold in the whipped cream:
In a larger and well-chilled bowl, pour the fresh liquid cream.
Whip it with electric beaters until it is firm and stiff (like whipped cream).
Now, gently add the chocolate and condensed milk mixture to the cream, incorporating it with slow and gentle movements from the bottom upwards.
This is crucial to keep the air in the mousse and make it light and airy.
Keep mixing until you have a homogeneous cream without streaks.
Chill:
Divide the mousse obtained into 4 (or more) individual bowls.
To protect it and allow it to set better, cover each bowl with plastic wrap (you can place it directly in contact with the surface of the mousse to prevent a film from forming).
Place the bowls in the refrigerator for at least 1-2 hours, or until the mousse is well set and firm.
Plate and Enjoy:
Once the mousse is cold and firm, it’s ready to enjoy!
You can serve it as is or, for an extra touch, decorate it to your liking.
Perfect with a sprinkle of cocoa powder, some chocolate shavings, or hazelnut crumbs.
Let yourself be tempted!
Storage, Tips, and Variations:
Storage:
The Chocolate and Condensed Milk Mousse can be stored in the refrigerator, well-covered with plastic wrap (or in airtight containers), for up to 2-3 days.
It is preferable to consume it within the first two days for the best texture and freshness.
Tips for a Perfect Result:
Very Cold Cream: Make sure the cream is very cold from the refrigerator, ideally keep the bowl and beaters in the freezer for 10-15 minutes before whipping. This helps to whip it better and faster.
Lukewarm, not Hot Chocolate:
When adding the melted chocolate to the condensed milk, it’s crucial that it is only lukewarm, not hot. If it’s too hot, it might melt the condensed milk excessively and make the mixture too liquid, compromising the final texture once combined with the cream.
Gentle Movements: The secret of an airy mousse lies in incorporating the whipped cream with slow and gentle movements from the bottom up. Don’t rush and don’t stir vigorously, or the cream will deflate and the mousse will lose its lightness.
Essential Rest: Do not skip or shorten the resting time in the refrigerator.
It is during this period that the mousse sets and develops its perfect texture.
Delicious Variations:
Dark Chocolate Mousse: If you prefer a more intense and less sweet chocolate flavor, you can use dark chocolate with a higher cocoa percentage (70% and above) instead of milk chocolate.
Extra Flavor: To enrich the taste, you can add a teaspoon of vanilla extract, a few drops of rum or orange flavoring to the chocolate and condensed milk mixture.
Crispy Base: For a different texture, serve the mousse on a base of crumbled dry cookies, toasted hazelnuts, or a light crumble.
Creative Decorations: Besides the classic chocolate shavings or cocoa, you can decorate with whipped cream dollops, fresh fruit (such as raspberries, strawberries, or blueberries), a mint sprig, or caramel sauce.
Different Single Servings: Instead of bowls, you can prepare the mousse in small glass jars or pudding molds for a more elegant touch.
I hope these tips help you enjoy your mousse to the fullest!
Frequently Asked Questions (FAQ):
Here is a FAQ section with the most common questions and answers for your mousse:
Can I use dark chocolate instead of milk chocolate?
Absolutely yes!
If you prefer a more intense and less sweet flavor, you can safely use dark chocolate (with at least 70% cocoa).
The result will still be delicious, but with a more pronounced and less sugary taste.
My mousse did not set well, what could I have done wrong?
The most common reasons why a mousse does not set perfectly are two:
1. Cream:
It was not cold enough or it wasn’t whipped to stiff peaks.
The cream needs to be ice-cold to whip correctly and provide structure.
2. Chocolate:
The melted chocolate was still too hot when added to the condensed milk, or the chocolate and condensed milk mixture was not incorporated into the cream with sufficiently gentle movements, causing it to deflate.
Always ensure the cream is very cold and the melted chocolate is only lukewarm, and then mix gently.
Can I make the mousse in advance?
Yes, in fact, it is highly recommended!
This mousse benefits from resting in the refrigerator.
You can prepare it even the day before; this will allow it to set perfectly and develop all the flavors optimally.
Can I substitute condensed milk with something else (e.g., regular milk or cooking cream)?
In this particular recipe, condensed milk is an essential and irreplaceable ingredient.
It is what, thanks to its density and sweetness, allows for the desired texture and flavor without using eggs or cooking.
Substituting it would radically change the recipe and the final result.
Is the recipe suitable for people with gluten intolerance?
Yes, this recipe is naturally gluten-free unless you use decorations that contain it.
Always check the ingredient labels (chocolate, condensed milk, cream) to ensure they are certified gluten-free, if the intolerance is severe.
