Chocolate/ Dessert/ Sweets/ Thermomix

Milo Mousse

My family loves Milo especially my husband, so I thought I would incorporate it into one of his favourite desserts, chocolate mousse! This tastes like the mousse version of Milo icecream (the small ones from the convenience stores) with the bits of blitzed chocolate chips through it! YUM!!

   

Add the chocolate chips and blitz – 5 seconds/Speed 7. Set aside.

 Place butterfly in bowl. Beat for 20 seconds/Speed 4.

Add the blitzed chocolate chips to the mousse mixture and beat a further 10 seconds/Speed 4.

Beat until thickened and has the ‘frangipani’ look

Serve in 6 small glasses. You can either spoon the mousse in, or pipe it in with a piping bag:

Fill piping bag with mousse

Place in the fridge to chill for a few hours. Serve sprinkled with Milo/Choc chips!

This recipe can also be viewed on Recipe Community. If you give this a go, please pop in a review! Thanks!! 🙂

http://www.recipecommunity.com.au/desserts-sweets-recipes/milo-mousse/277847

 

Milo Mousse

Print Recipe

Ingredients

  • 100 grams dark chocolate chips
  • 1 x bottle 600ml thickened cream
  • 6 heaped tablespoons Milo
  • 2 tablespoons cocoa
  • 2 tablespoons sugar

Instructions

1

Add chocolate chips to bowl and blitz - 5 seconds/Speed 7. Set aside.

2

Place butterfly into bowl. Add thickened cream, Milo, cocoa and sugar. Beat - 20 seconds/Speed 4.

3

Add the blitzed chocolate chips and beat - 10 seconds/Speed 4. If it has not thickened, keep beating 5 seconds at a time, until the cream has thickened, and has the 'frangipani' look at the top.

4

Place in fridge to chill for a few hours.

5

Serve sprinkled with extra Milo/chocolate chips!

Notes

*Be careful not to overbeat or you'll get Milo flavoured butter!!! *Light cream DOES NOT work! *Thickened cream (and pure cream) works best cold and straight out of the fridge. *For some reason, the brand/use-by-date/cow etc always differs and affects the timing of the whipping. Keep an eye on it through the MC hole and if it looks 'frangipani' then it is ready to go, however the total 30 seconds generally seems to be the golden number! *The texture gets more aerated and 'mousse' like the longer you leave it (i.e. overnight)

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1 Comment on "Milo Mousse"

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Sia Aristidou
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I finally got around to trying this recipe – yum!! Filling my pregnancy cravings. Thank you.

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