This mousse is an easy way to achieve a chocolate dessert without being overly indulgent. 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. Serves 4.
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AP Photo - - This Milk Chocolate Mango Mousse is an easy way to achieve a chocolate dessert without being overly indulgent.
1 cup frozen mango chunks, thawed
2 tablespoons sugar
1/2 cup whole milk
1 whole egg, plus 1 yolk
1-1/2 tablespoons cornstarch
2/3 cup milk chocolate bits
1 cup heavy cream
Fill a medium bowl with ice.
In a blender, combine the mango chunks, sugar, milk, whole egg and yolk, and the cornstarch. Puree until completely smooth.
Pour the mixture into a small sauce pan over medium heat. Whisking constantly, heat the mixture until it thickens and comes to a boil. Remove from the heat and add the milk chocolate bits. Stir until the chocolate is melted and thoroughly incorporated.
Place the saucepan in the bowl of ice; ensure that none of the ice gets into the saucepan. Whisk the mixture until completely cooled and smooth.
Place the cream in a large bowl. Use an electric mixer to beat it until medium peaks form, about 3 to 5 minutes. Add half of the beaten cream to the milk chocolate mango mixture and fold together to incorporate. Add the remaining cream and fold again to incorporate. Transfer the mousse to 4 individual serving dishes and refrigerate.
Nutrition information per serving (values are rounded to the nearest whole number): 500 calories; 310 calories from fat (60 percent of total calories); 34 g fat (21 g saturated; 1 g trans fats); 195 mg cholesterol; 44 g carbohydrate; 6 g protein; 2 g fiber; 80 mg sodium.