Milk Chocolate “Mole” Mousse

Photo by Iain Bagwell

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8−12 martini glasses or enough “frosting” for previous cake

  • 3 cups heavy cream, separated
  • 1 bay leaf
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 envelope Knox gelatin
  • ½ cup cold water
  • 2 cups high-quality milk chocolate, chopped
  • 3 eggs
  • ½ cup sugar
  1. Begin by whipping 2 cups heavy cream to medium peaks. Set aside in refrigerator until needed.
  2. Heat remaining cup heavy cream with bay leaf, cayenne, salt, and vanilla extract to a scald, then remove from heat.
  3. Dissolve the envelope of gelatin in ½ cup cold water before adding it to the scalded cream.
  4. In a medium-large bowl, place the chopped chocolate and strain the spiced cream/gelatin mixture over the chocolate to make a ganache. Note: If all of the chocolate isn’t fully melted after this process, melt remaining chunks of chocolate in a double boiler. Ganache should be smooth and velvety.
  5. Set mixture aside, careful not to let the ganache cool down too much and “seize up.” If it does, however, don’t worry; just rewarm the mixture over the double boiler.
  6. Combine eggs and sugar in a mixing bowl that can be heated over a double boiler and whisk the mixture continuously over medium heat to cook the eggs approximately 3 minutes. Then whip via a handheld or stand mixer to incorporate volume and cool the mixture.
  7. Add the ganache in 1/3 increments to the whipped egg mixture, folding it in.
  8. Finish by adding the whipped cream in ⅓ increments, then portion into martini glasses and chill for 1−2 hours before serving.

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