Mousse is a light and fluffy dessert that is typically made with whipped cream, chocolate, and sugar. However, some recipes call for milk instead of cream. Can you use milk instead of cream in mousse?
The Answer
Yes, you can use milk instead of cream in mousse. However, there are a few things to keep in mind.
- The texture of the mousse will be different. Mousse made with milk will be less rich and thick than mousse made with cream. This is because milk has a lower fat content than cream.
- The flavor of the mousse will be different. Mousse made with milk will have a less pronounced chocolate flavor than mousse made with cream. This is because milk has a more neutral flavor than cream.
- The mousse may not set as well. Mousse made with milk may not set as well as mousse made with cream. This is because milk has a lower protein content than cream.
Tips for Using Milk in Mousse
If you decide to use milk instead of cream in mousse, there are a few things you can do to improve the texture, flavor, and set of the mousse.
- Use whole milk. Whole milk has a higher fat content than skim milk or low-fat milk, which will help to make the mousse richer and thicker.
- Add a little bit of cornstarch. Cornstarch is a thickener that can help to set the mousse. Add 1 tablespoon of cornstarch to the milk before you whip it.
- Chill the milk before you whip it. Chilling the milk will help it to whip up more easily.
Yes, you can use milk instead of cream in mousse. However, the texture, flavor, and set of the mousse will be different. If you follow the tips above, you can make a delicious and satisfying mousse with milk.
FAQs
Can I use almond milk or soy milk in mousse?
Yes, you can use almond milk or soy milk in mousse. However, the texture and flavor of the mousse will be different. Almond milk and soy milk have a lower fat content than cream, so the mousse will be less rich and thick. Almond milk and soy milk also have a different flavor than cream, so the mousse will have a different flavor.
Can I use condensed milk in mousse?
Yes, you can use condensed milk in mousse. Condensed milk is a thick, sweet milk that will make the mousse richer and thicker. However, condensed milk is also very sweet, so you may want to reduce the amount of sugar in the recipe.
Can I make mousse without any dairy?
Yes, you can make mousse without any dairy. There are many recipes for dairy-free mousse that use ingredients such as coconut milk, almond milk, or soy milk.
How to Make Easy Chocolate Mousse
The main distinction between this mousse and a ganache is that the proportions of the ingredients are switched, with two parts cream and one part chocolate.
To achieve this, simply heat half of the cream until it is barely boiling. Add it with a dash of vanilla to the roughly chopped chocolate.
I recently changed the recipe to do it this way because adding the cold cream helps cool the mixture down faster. Whisk it gently until the chocolate is melted, then whisk in the remaining cream.
Put your feet up for a while and place it in the refrigerator. The optimal outcome is to leave it overnight, but if you must make and whip this the same day, I’ve included some tips below to expedite the process.
To whip the chocolate mixture until peaks form, all you have to do is refrigerate it completely.
Though it may sound like “just chocolate whipped cream,” the flavor is actually rich, elegant, and fluffy chocolate mousse.
Simply spoon or pipe it into bowls or serving glasses for consumption. You can serve it immediately or refrigerate it once more to give it a bit more firmness.
Because you can prepare the mousse mixture the day before, simply whip it up the day of and keep it chilled until ready to serve, this is an excellent recipe for dinner parties.
You can add chocolate shavings, chocolate chips, chopped nuts, chopped berries or other fruits, chocolate sauce, caramel sauce, chocolate caramel sauce—the possibilities are truly endless—to dress it up.
Is This Really Chocolate Mousse?
Because this recipe is always so popular, I share it regularly on my social media pages and every now and then someone comments to tell me that this “isn’t actually chocolate mousse.”
This recipe is still a mousse even though, as I mentioned above, traditional French-style mousse is made with whipped egg whites and/or yolks.
In fact, according to most definitions (including good ol’ Wikipedia and my go-to baking and dessert bible “Professional Baking” by Wayne Gisslen), mousse can be made using either eggs; whipped cream, or both.
Yes, I am happy to refer to this recipe as mousse.
I believe that many people are taken aback by how delicious this mousse’s texture is considering that it only contains three basic ingredients. They adore how simple it is to prepare and that they don’t have to worry about eating undercooked eggs because it is an eggless chocolate mousse.
People who are allergic to eggs or choose not to eat them also frequently comment on how happy they are to be able to eat mousse again, which makes my mousse-loving heart happy
In case you need them, I should provide some troubleshooting tips before we move on to the recipe. Although this is a very basic and easy recipe, there is one thing that could seriously ruin your dreams of chocolate mousse: the mixture splitting as you whip it – *insert tearful, heartbroken noise here*
There are two main culprits here. The first is over-whipping. The mixture will turn into butter if you whip it for an extended period of time, just like if you whipped plain cream for a very long time. Therefore, be sure to only whip the mixture until peaks form.
Another factor that can lead to splitting is not chilling the unwhipped mixture for a sufficient amount of time.
It really must be extremely cold before you touch it with your mixer.
The best way to ensure that the mixture is sufficiently cold is to chill it overnight, but if you have an unexpected mousse emergency, you can expedite the process by placing the mixture in the freezer. However, you must make sure to stir it frequently; don’t just toss it in and forget about it. Stirring it frequently will prevent it from truly beginning to freeze around the edges.
But what should you do if, while mixing, the mixture does split?
In a hurry, it can be somewhat inconvenient, but it’s a simple fix: return the mixture to a saucepan over low heat and whisk until it comes back together. Generally, that will do the trick. Then all you’ll need to do is reheat it and chill it once more (refer to the recipe card’s suggestions for a quicker chilling time).
But don’t let any of this deter you—I’ve made this mousse so many times that I can’t even remember how many times I had it split, and both times it was because I was extremely impatient and whipped it too soon. However, if you know what not to do, it should be as simple as 1…2…3 to make this mousse.
- 500 ml whipping cream see notes
- 250 g dark chocolate roughly chopped
- 1 teaspoon vanilla extract
- In a small saucepan, heat half of the cream (250 ml) over medium-high heat until bubbles start to form around the edges.
- Place the chopped chocolate into a heatproof bowl. Pour the heated cream over the chocolate and mix in the vanilla. Give it a minute to melt, then whisk to ensure that all of the chocolate has melted and the mixture is smooth and thoroughly blended.
- Whisk in the remaining 250ml of cream. This cold cream aids in the mixture’s quicker cooling.
- After tasting the mixture, you can adjust the sweetness by adding more caster or icing (confectioner’s) sugar if you think the chocolate is a little too bitter.
- Once the mousse mixture is very cold, cover and refrigerate. This can either be done in the fridge or freezer. Fridge – refrigerate for several hours or overnight. Freezer: For one hour, place it in the freezer, stirring every ten to fifteen minutes to prevent the edges from freezing. The best option is to chill it in the refrigerator for an entire night to get the best results, but sometimes we just want mousse quickly, so if you need it, you can always freeze it.
- Using an electric hand mixer, whip the chocolate cream just until stiff peaks form. It won’t take long, but take care not to whip it too much.
- Pipe or spoon the mousse into glasses or small bowls. Serve it right away for a smoother, softer mousse, or refrigerate it for an hour or two to make a fluffier mousse.
- Store, covered, in the fridge for several days.
Nutritional Disclaimer: The information about nutrition that is given is computer-generated and should only be used as a reference.
Chocolate Mousse Recipe | The Best Chocolate Dessert Recipe | Yummy
FAQ
What happens if I use milk instead of cream?
Can you use milk instead of full cream?
Can you make whipped cream with milk instead of heavy cream?
What is a substitute for 1 cup of heavy cream?
Can I use heavy cream instead of milk for Mousse?
While heavy cream is best for this recipe, you could substitute whole milk. I don’t recommend using anything with less fat (like 2% or skim milk), as it will affect the texture and the mousse won’t be as rich or thick. Can you over whip mousse? Whipping the eggs or heavy cream past the soft peak stage can make your mousse grainy.
Is it better to substitute full cream milk with buttermilk?
Cultured buttermilk is a fermented and tart liquid that contains active bacterial cultures, popularly called probiotics, which are essentially the beneficial microbes found naturally in our gastrointestinal system that support immunity, digestion, and nutrient absorption. Fermented dairy products that contain these microorganisms have been linked to lower risk of coronary heart disease. Both low fat and full fat versions of buttermilk fit into a health-promoting diet as a substitute for full cream milk. They produce very different results when cooking and have very different taste profiles. It may not always make sense to make this substitution. Individuals who enjoy drinking buttermilk regularly should continue to do so in the context of a healthy diet that contains a variety of fermented foods like yogurt, kimchi, tempeh, and unpasteurized sauerkraut.
Can you make chocolate mousse without cream?
Then for an exotic version also made without cream, make this fluffy chocolate mousse with passion fruit, topped with soft, nutty caramel. Authentic French dark chocolate mousse recipe made with egg whites and without cream. Also reduced in sugar to appreciate the quality of the dark chocolate.
Can you eat Mousse if you have whipped cream?
You sure can. While it can make some mousse purists upset to hear it, the definition of mousse is a light and airy dessert made with whipped cream, whipped eggs, or both.