ChocMousseHero JessicaSpence 1
Photo by Jessica Spence

Pastry Chef Emily Cookson’s chocolate mousse is airy and sweet with a rich combination of dark and milk chocolates topped with a milk chocolate ganache.


6-8 servings

    Milk Chocolate Mousse
  • 5 ounces milk chocolate 
  • 3 ounces dark chocolate
  • 2 cups heavy cream
  • 5 egg whites, room temperature
  • ⅓ cup sugar
  • Milk Chocolate Ganache
  • 3 ounces butter
  • 3 ounces corn syrup
  • 4 ounces heavy cream 
  • Pinch of salt
  • 6 ounces milk chocolate, chopped
  1. Combine chocolates over a double boiler, and stir occasionally until melted.
  2. Whip cream to medium-stiff peaks then reserve in refrigerator.
  3. Pour egg whites into bowl of stand mixer and using whip attachment, whip egg whites on medium-low speed until they begin to foam.  Slowly add sugar then increase speed of mixer and continue to whip until whites form stiff peaks and are glossy.
  4. Using a hand held whisk, whisk one third of whites into warm chocolate to loosen it up. Using a rubber spatula, fold in remaining whites until mixture is smooth and streak free.
  5. Fold in reserved whipped cream until cream is fully incorporated.
  6. Pour or spoon the mousse into serving dishes and refrigerate until they are set.

Milk Chocolate Ganache

  1. Combine first four ingredients in a saucepan over medium heat. Bring to a boil and pour over chocolate.  Whisk until smooth.
  2. When it has cooled a bit, spoon over set mousse.
  3. Refrigerate until ready to serve.
  • From Pastry Chef Emily Cookson of Edmund's Oast in Charleston, South Carolina

Leave a Reply

Be the first to comment.