Let’s get old school. Milk chocolate, yo. Is it having a renaissance? I know there was a long time there when milk chocolate was persona non grata amongst food lovers. Now I feel like it’s creeping back in (just like I crept into the Saveur nominations – vote for me heeeeere!).
Thankfully the quality level of milk chocolate seems to have jumped up a thousand levels. No more waxy, tooth aching bricks of sugar and fat. Milk chocolate these days is complex, creamy and nuanced. My favourite brand is Green & Black’s – those crafty Brits have nailed a high-cocoa percentage milk chocolate. And this isn’t an endorsement, but it totally could be. Call me, Green and/or Black.
But, although the chocolate is British and the recipe is French, the inspiration for this baby is purely from the USA. It’s the classic chocolate malted shake made into solid, but light as a feather form.
This is my ideal mousse. It’s texture is smooth and silky, it’s light and sweet, and it has plenty of complex, malty chocolate flavour without the overwhelming richness that a dark chocolate mousse can have. And on that note, this recipe makes enough for four small servings (just a taste – perfect for after dinner) or two greedy servings (for when this is dinner) – the choice is entirely yours.
In all honesty, this recipe was just an excuse to buy Malteasers (that’s Whoppers to all you Americans). I am obsessed with them, and I like to kid myself that they’re not terrible for me, because they’re mostly air. As excuses go it’s…flimsy.
But I love these crunchy, chocolate coated chunks of malt. And maybe you got some over Easter? Or other crunchy, caramelly, or nut-filled chocolate? Because pretty much anything like that would be a welcome addition on this here mousse. It’s flexible! And delicious. Try it out, and I hope you had a boss weekend!
- 4oz (100g) best quality milk chocolate (60-65% cocoa solids)
- 3 tbsp heavy cream
- 2 tbsp ovaltine or malt powder
- 2 egg whites
- pinch of salt
- Malt balls and whipped cream to decorate
- In a heatproof bowl, suspended over simmering water, melt the chocolate and double cream gently together, stirring slowly.
- When the chocolate is melted, remove from the heat and gently stir in the malt powder.
- Set the chocolate aside and in a separate bowl, whisk together the egg whites and salt, until they reach medium peaks.
- Fold the egg whites into the chocolate, and then pour into four small, or two large serving glasses.
- Refrigerate for at least four hours, and then serve topped with whipped cream and crushed malt balls.