Valentine’s Day practically screams for a chocolate dessert. And this mousse is an easy way to incorporate chocolate without being overly indulgent.
Because this is a chilled dessert, you can make it ahead of time and not worry about things coming out of the oven at the right time when you’re busy trying to impress your sweetheart with dinner. For a restaurant-worthy dish, spoon the mousse into parfait glasses and top with fresh berries.
Milk Chocolate Mango Mousse
Start to finish: 30 minutes, plus chilling
250 ml (1 cup) frozen mango chunks, thawed
30 ml (2 tbsp) sugar
125 ml (1/2 cup) homogenized milk
1 whole egg, plus 1 yolk
22 ml (1 1/2 tbsp) cornstarch
150 ml (2/3 cup) milk chocolate bits
250 ml (1 cup) heavy cream
Fill a medium bowl with ice.
In a blender, combine mango chunks, sugar, milk, whole egg and yolk, and cornstarch. Puree until completely smooth.
Pour mixture into a small saucepan over medium heat. Whisking constantly, heat mixture until it thickens and comes to a boil. Remove from heat and add milk chocolate bits. Stir until chocolate is melted and thoroughly incorporated.
Place saucepan in bowl of ice; ensure that none of the ice gets into the saucepan. Whisk mixture until completely cooled and smooth.
In a large bowl, place cream. Use an electric mixer to beat it until medium peaks form, 3 to 5 minutes. Add half of the beaten cream to milk chocolate-mango mixture and fold together to incorporate. Add remaining cream and fold again to incorporate. Transfer mousse to 4 individual serving dishes and refrigerate.
Makes 4 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 500 calories; 310 calories from fat (60 per cent of total calories); 34 g fat (21 g saturated; 1 g trans fats); 195 mg cholesterol; 44 g carbohydrate; 6 g protein; 2 g fibre; 80 mg sodium.
