Best Malted Milk Chocolate Mousse Recipes

MALTED MILK-CHOCOLATE MOUSSE

Malted Milk-Chocolate Mousse image

A melted milk chocolate mixture is thickened with unflavored gelatin and blended with whipped topping to make our Malted Milk-Chocolate Mousse. This classic is sure to make a statement at your next get-together. Try the timeless taste of Malted Milk-Chocolate Mousse next time you entertain.

Provided by My Food and Family

Categories Home

Time 4h20m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1 env. (1/4 oz.) KNOX Unflavored Gelatine
1-1/2 cups milk
3 Tbsp. chocolate malted milk powder
1-1/2 pkg. (4 oz. each) BAKER'S Rich Milk Chocolate (6 oz.), chopped
1 tsp. vanilla
1-1/3 cups thawed COOL WHIP Whipped Topping, divided
18 chocolate malted milk balls, chopped

Steps:

Sprinkle gelatine over milk in medium saucepan; let stand 1 min. Add malted milk powder; stir. Cook on low heat 3 min. or until gelatine and milk powder are completely dissolved, stirring constantly. Add chopped milk chocolate; cook 3 min. or until chocolate is completely melted and mixture is well blended, stirring constantly. Remove from heat. Stir in vanilla.
Pour through fine-mesh strainer into bowl; place bowl in larger bowl filled with ice water. Stir chocolate mixture 3 min. or until slightly thickened. Pour into large bowl. Gently stir in 1 cup COOL WHIP; spoon into 6 dessert glasses.
Refrigerate 4 hours or until firm.
Top with remaining COOL WHIP and chopped malted milk balls before serving.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 31 g, Protein 6 g

MALTED MILK BALL CHOCOLATE MOUSSE

Malted Milk Ball Chocolate Mousse image

Malted milk ball heaven [Photograph: Yvonne Ruperti] Like malted milkshakes? This simple and creamy dessert is a blast of milk chocolate and malt, with crunchy malt candy on top. Notes: I dissolve the milk powder into the warm cream so that the texture is fully smooth, but mixture needs to be fully cold before whipping. Chilling in the freezer will speed up the time. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

2 cups heavy cream, divided
3 tablespoons malted milk powder
6 ounces milk chocolate, finely chopped
1/3 cup malted milk balls, chopped
1 teaspoon granulated sugar
1/4 teaspoon vanilla

Steps:

Heat 1 1/4 cups cream and malted milk powder in small saucepan over medium heat, stirring, just until milk powder dissolves. Transfer to medium bowl. Chill until fully cold, about an hour.
Melt milk chocolate in microwave or in bowl set over pan of simmering water until smooth. Let cool until just slightly warm.
Using mixer fitted with whip attachment, beat chilled malted cream to soft peak. Fold in melted chocolate until combined. Spoon into serving dishes and chill until set, about an hour.
When ready to serve, whip remaining 3/4 cup cream on medium-high speed with sugar and vanilla to soft peak, then spoon on top of mousses. Top with chopped malted milk balls.