This easy recipe for Caramilk Mousse only has 4 ingredients - the perfect dessert for the Caramilk fans out there.
Caramilk Chocolate Mousse is a perfect dinner party dessert to share with your family and friends. You won't believe how easy this mousse is to make, it will be your go-to recipe. Serve it in individual glasses or in one large bowl. I thought it was time for another Caramilk recipe after the success of my Caramilk chunk cookies and Caramilk Rocky Road.
Ingredient notes:
- Caramilk Chocolate: Unlike regular chocolate, Caramilk has a sweet, buttery caramelised taste that makes the mousse feel extra indulgent and dessert-like. It melts beautifully, helping create a silky smooth texture while adding sweetness and a gorgeous golden colour.
- Cream: Adds lightness, smoothness and that classic velvety mousse texture everyone loves.
- Egg: They help the mousse set while still keeping it light and airy, creating that classic smooth, melt-in-your-mouth consistency.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Finely grate 2 tablespoons of Caramilk chocolate and set aside. Break up remaining chocolate into a bowl and microwave until melted, in 20 second bursts. Stir and set aside to cool slightly.
Beat eggs with brown sugar for 2 minutes until light and fluffy.
Pour in the warm chocolate and fold together. Add the whipped cream and fold again until incorporated. Spoon into 4 glasses or a bowl and sprinkle over grated chocolate.
Chill for at least 4 hours until set then serve.
Recipe FAQs:
Yes! This recipe would work well with white, dark or milk chocolate.
No I wanted to make this recipe as easy as possible, so you just have to whisk the eggs with brown sugar.
Yes, you can. It just might take slightly longer to set.
Storage:
Store any leftover Caramilk Mousse in an airtight container in the fridge for up to three days.
Top tips:
White chocolate can seize easily. One reason can be if the chocolate is too hot. When you melt the chocolate in the microwave (or double boiler) you want to take it off the heat/out of the microwave while it still has some lumps in it. These last bits of chocolate will gradually melt as you stir them through and this means the overall temperature is not too hot. Always allow to cool before adding to the eggs.
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Caramilk Mousse
This recipe only has 4 ingredients and is so simple to make.
Ingredients
- 180g Caramilk chocolate
- 2 eggs
- ¼ cup brown sugar
- 1 cup cream, whipped
Instructions
Finely grate 2 tablespoons of Caramilk chocolate and set aside.
Break up remaining chocolate into a bowl and microwave until melted, in 20 second bursts. Stir and set aside to cool slightly.
Beat eggs with brown sugar for 2 minutes until light and fluffy.
Pour in the warm chocolate and fold together. Add the whipped cream and fold again until incorporated.
Spoon into 4 glasses or a bowl and sprinkle over grated chocolate.
Chill for at least 4 hours until set then serve.
Notes
- NOTE: This recipe contains raw eggs.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 522Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 171mgSodium: 90mgCarbohydrates: 40gFiber: 2gSugar: 36gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jolene says
Do you have a no egg mousse recipe?
VJ cooks says
Not at the moment sorry. But we will add that to the list!
Rosie S says
I have made this recipe three or so times and while the flavors are beautiful, the chocolate always seems to sperate and float around in little bits. What am I doing wrong? Can someone please inform me? Thanks
VJ cooks says
Hi Rosie. Unfortunately white chocolate can seize easily. One reason can be if the chocolate is too hot. When you melt the chocolate in the microwave (or double boiler) you want to take it off the heat/out of the microwave while it still has some lumps in it. These last bits of chocolate will gradually melt as you stir them through and this means the overall temperature is not too hot. Always allow to cool before adding to the eggs. I hope this helps.
Nic says
What a dessert! Made with my husband and small human yesterday for a family dinner. Everyone enjoyed! So simple and delicious! Even the mother in-law didn't complain! (About the dessert, roast was a different story )
VJ cooks says
Hahaha I'm happy you had a win, Nic!
Linda Green says
Due to swallowing problems my disabled sister had to stop eating caramac (you can't make it level 4 for dysphagia). It also doesn't melt too good for recipes. Tonight I made this caramilk recipe. To me it tastes just like caramac and can't wait for her to try it tomorrow.
VJ cooks says
What a lovely sister you are. So happy to hear you like it, I hope your sister does too!