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 .
There is only four ingredients in Caramilk mousse: cream, eggs, Caramilk chocolate and brown sugar. This recipe also works well with milk, white or dark chocolate. I even have a chocolate mousse recipe which is layered with raspberry sauce. If you're looking for an egg-free version, check out my Milk Chocolate Egg-Free Mousse.
How to make Caramilk mousse:
First of all remember to finely grate two tablespoons of Caramilk and set it aside, this is for garnish on top at the end of the recipe.
Melt the chocolate in the microwave, whisk until smooth then set aside to cool. Whip the cream until soft peaks form.
Next add the eggs and brown sugar to the bowl of a mixer. Whisk on high speed until the sugar dissolves and it looks light and fluffy.
Pour the melted chocolate into the egg and sugar mixture. Then add the whipped cream and fold everything together until it is all incorporated.
Spoon the Caramilk mousse into individual ramekins or you can use wine glasses. Sprinkle over the chocolate shavings that were set aside. Or top with a crumbled milk chocolate Flake. This mousse is best served after at least 4 hours of chilling time and can be kept for up to two days in the fridge.
I made these last night they are so yum! Thanks for the recipe, I'll be making these again for sure. ~ Emily
More delicious caramilk recipes from my NZ & OZ food blogging friends:
• Anna from Just a Mum is the queen of Caramilk recipes and has them for: Caramilk cheesecake, Caramilk no-bake slice, One-Pot Brownie with Caramilk, Caramilk coconut brownie, Caramilk cookie slice and Caramilk mud cake.
• Laura from The Kiwi Country Girl has a cute recipe for Caramilk cupcakes.
• Lauren from Create Bake Make has a great recipe for no-bake Caramilk balls.
You can also serve Caramilk mousse in a wine glass with flake crumbled on top.
QUESTIONS ABOUT caramilk mousse:
How long does it take to set? It takes at least 4 hours in the fridge but it is even better if you can leave it to set overnight.
How long will it last? It will last for up to 3 days in the fridge.
Can I serve this recipe in one bowl? Yes you can it just might take slightly longer to set.
Will other chocolate flavours work in this recipe? Yes you can swap for white, milk or dark chocolate.
So you don't need to seperate the eggs for this recipe? No I wanted to make this recipe as easy as possible, so you just have to whisk the eggs with brown sugar.
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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
- This recipe would work well with white, dark or milk chocolate.
- 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.
Jolene
Do you have a no egg mousse recipe?
VJ cooks
Not at the moment sorry. But we will add that to the list!
Rosie S
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
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
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
Hahaha I'm happy you had a win, Nic!
Linda Green
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
What a lovely sister you are. So happy to hear you like it, I hope your sister does too!