A traditional mousse is made with eggs to give it that light and frothy texture that you’re familiar with. This recipe is able to copy that idea but makes it frothy thanks to the cocoa powder. The Dutch processed chocolate has some alkalinity to that aids in keeping the milk from curdling and lets the mousse stay light. It will require lots of mixing, so get out that stand mixer and prepare for a good portion of your afternoon there.
- The cocoa combines with the milk and cream to keep it creamy and stop curdling
- Traditional mousse requires eggs to make it frothy and light before serving
- This will require around two hours of constant stirring to create the finished product.
“The creamy toffee notes of homemade condensed milk set this recipe apart from the custardy, yolk-rich profile of traditional chocolate mousse.”
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