milomousse Archives - Twins And A Blog

Pot Plant Dessert

I made this for my dad’s birthday ‘cake’ this year. He doesn’t like cake or ice-cream, and he is a keen gardener so this was perfect for him! His birthday is also a few days after the boys, so we celebrated his birthday with theirs this year, and as I was really busy with the boys cakes, this was great as this could be pre-made the day or 2 before!

This Pot Plant Dessert simply consists of:

Milo Mousse
Chocolate Soil
Fresh mint leaves

I made the Chocolate Soil 2 days beforehand, Milo Mousse the night beforehand (and set it in the pot straight away), assembled the Chocolate Soil on top of the Milo Mousse in the morning of the day, and kept it in the fridge until ‘cake cutting’ and serving time.

Serve on a tray with gardening gloves and a spade (I couldn’t find a clean one, so used one of the boys toy mini rakes instead) but in hindsight I should have thought ahead and bought a new clean one – as it would look fantastic with this! I used an Ikea Socker Plant Pot (which is 99 cents) to display this dessert in – looks pot planty, and I felt the metal was ‘cleaner’ than using a terracotta type pot.

August 31, 2016 By Sophia Brown

Cake/ Dessert/ Thermomix

Profiterole Stack

My brother’s 30th birthday ‘cake’!

Profiteroles filled with milo mousse and thick vanilla custard, topped with dark chocolate, spun sugar, and silver and blue cachous.

This was the 2nd time I’ve made profiteroles from scratch (the first time was when I first got my Thermomix!), and the first time trying to stack them!

I wouldn’t call this a croquembouche as it’s not neat enough – there’s usually a styrofoam cone shape underneath those to keep the shape neat, so I’ve called this a ‘stack’!

THE FILLING…

I made my Milo Mousse and Thermomumma’s Thick Vanilla Custard for the filling. This needs to be made first so that it can be chilled in the fridge for a few hours.

THE PROFITEROLES…

I made the 2 x batches of Choux Pastry from the Basic Cookbook TM5 Chip. I made big ones and small ones so that there were varying sizes to stack.

THE ASSEMBLY…

I made a small hole in the bottom of the profiteroles with a small knife, and piped the Milo Mousse and Thermomumma’s Thick Vanilla Custard into the bottom.

I placed 1 cup of dark chocolate chips in a Pyrex bowl and microwaved for 1 minute, then stirred until it was all melted and combined.

With a spatula, I placed melted chocolate at the bottom of the profiteroles and placed them on a wooden board, put melted chocolate on the tops of them, then worked my way up with the profiteroles, using melted chocolate and the bottom of each of them so that they would hold up in the stack.

I also used toothpicks to help hold them all. Once that was all assembled, I placed this in the fridge to set.

I wasn’t quite happy with the profterole stack plain, so I found a spun sugar recipe with instructions (my first time!) – as it looks ‘easy enough’ on Masterchef!

It was pretty easy and looked pretty amazing for my first go!! I LOVED the outcome of the spun sugar:

HOW AMAZING DOES THIS LOOK!? BUT… this totally needs to be done JUST before serving. I AM SO GLAD I TOOK HEAPS OF PHOTOS STRAIGHT AWAY!!! Haha!! You’re not supposed to place this in the fridge as the spun sugar is sensitive to the moisture and will melt (like fairy floss). So I left this out on the bench whilst I had a shower before going out to dinner (we were coming back after dinner to have cake for dessert). Right after my shower, the spun sugar had already started melting and the ‘fluffiness’ was gone, so I thought, stuff it and put it in the fridge (as it would be nicer with cold profiteroles with a cold filling and crunchy chocolate). When we got back from dinner, the spun sugar was pretty much melted off, but there were thicker bits which looked pretty cool, so it wasn’t a COMPLETE fail thank goodness!! But definitely not what it started off with!! *insert crying emoticon here* :'(

May 8, 2016 By Sophia Brown

Cake/ Chocolate/ Non Thermomix/ Sweets/ Thermomix

Milo Parfait

A combination of my 20 Second Milo Brownies and Milo Mousse recipe (which are both very EASY recipes, to create a very very EASY and impressive dessert! #sorrynotsorry ! 😉

The creaminess of the Milo Mousse with the crunch of the chocolate chips is a great balance with the chewy fudginess of the 20 Second Milo Brownies.

Both of these components can be made a day or 2 beforehand, and assembly is SO quick and easy before any dinner party or event…or an indulgent easy dessert to enjoy in front of the TV 🙂

Milo Parfait:

Just alternate between spoonfuls of Milo Mousse and broken up Milo Brownies in a wine glass to create layers of Milo goodness!! ENJOY!!!

April 3, 2016 By Sophia Brown

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

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

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

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.

Place in fridge to chill for a few hours.

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)

September 22, 2015 By Sophia Brown