Milk Chocolate Mousse

Menu Part: 
Cuisine Type: 
12 mini cakes

Bring on the chocolate. This double-dose of chocolate makes for a rich dessert.


8.8 oz. milk
7.1 oz. sugar
5.3 oz. egg yolks
2 vanilla beans
5.3 oz. milk coverture coins
14.1 oz. cream 
8 gelatin sheets, soaked in cold water, drained

Milk Chocolate Sponge
7.9 oz. milk coverture coins
6.6 oz. butter    
3.95 oz. egg yolks     
1.3 oz. corn syrup
6.6 oz. egg whites  
3.4 oz. sugar     
3.2 oz. all-purpose flour    


  1. Heat all ingredients except cream to 185°F. Add soaked gelatin.
  2. Pour over milk chocolate coins and emulsify.
  3. Whip cool and fold in cream.  

Milk Chocolate Sponge

  1. Melt milk coverture coins with butter and allow to cool. Whip egg yolks with light corn syrup, until at ribbon stage.
  2. Whip egg whites with sugar to medium stiff meringue. Fold chocolate mixture into egg yolk mixture, followed by meringue and dry ingredients. Spread evenly onto two parchment-lined sheet pans and bake at 320°F for 10 to 15 minutes, or until done.
Source: Brigham Young University

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