MICROWAVE CHOCOLATE MOUSSE
This is super easy, and oh so incredibly delicious.
My husband is not a sweet tooth and he had two large helpings and the following day said to me that this is the best ever mousse he tasted and that I should make it again. Well, if that’s not a win in your books, then I do not know what will be.
- 1 tin full cream condensed milk
- 750 ml milk (I used 3%)
- 45 ml corn flour (Maizena)
- 60 g Dutch cocoa powder (I only use Dutch cocoa powder) but feel free to use any cocoa powder you have on hand
- 5 ml Madagascar vanilla essence (again use what you have, I coincidently have this as I wanted to test it out)
- 2 x-large eggs
- 45 g margarine
- ¾ sleeve any crushed digestive biscuits, Arrowroot or Marie biscuits, optional
- melted butter or margarine for the crust, optional
Crush the biscuits with a rolling pin and add some melted butter or margarine and mix through, line the base of your dish and set aside.
Mix 625 ml milk, a tin of condensed milk and vanilla essence in a large microwave bowl, and heat until hot but not boiling.
Meanwhile, blend the remaining 125 ml milk with the corn flour and cocoa with a balloon whisk.
Add the eggs to the corn flour mix and blend through.
Add the egg mixture to the warm milk mixture and keep mixing until all is incorporated and no visible lumps.
Gently heat, at 1-minute increments in the microwave, and stir after each session.
Continue until the mixture thickens. The time will depend on your microwave, but I only cooked it for a total of 3 minutes and all was done.
Add the margarine to the warm mixture and mix it through.
Spoon the chocolate mousse filling over the biscuit base (if you use it) while it’s still hot and even out the top with a spoon or spatula.
Chill until the mousse is set.
Cut into slices or squares and serve with whipped cream, a maraschino cherry and some grated chocolate for decoration.
You have to try this out. Do not let the condensed milk fool you, it’s not so sweet due to the Dutch cocoa.
Recipe tested and photo: Esme Slabs