Milk Chocolate Mousse Muffins

Name: Milk Chocolate Mousse Muffins
Yield: makes 12 muffins
Ingredients: E. Guittard dark and milk chocolate, or Amadei dark and milk chocolate; 8 ounces dark chocolate, finely chopped; 4 ounces milk chocolate, finely chopped; 1 1/2 cups heavy cream; 5 large egg yolks; 1 whole large egg; 1 tablespoon agar; 1/4 cup sugar; 2 tablespoons light corn syrup; 3 tablespoons water; 2 tablespoons bourbon or dark rum (optional); 1 tablespoon vanilla extract

December 9, 2011

Silicone baking pans bake evenly and won’t rust after you wash them. They are pricey, but as a special gift for your friend or yourself, splurge! I buy a nice silicon muffin pan, use fancy baking cup liners, load them with this milk chocolate mousse, then wrap the pan up tightly with plastic wrap, tie it with a big bow, and freeze it. When you are ready to gift it, you’ll give the satisfying sweetness of a softening mousse, the convenience of muffins, and a reusable piece of kitchenware. This is an all-purpose mousse that can also be served in a dish with cookies as a simple satisfying dessert. Note: Agar is a thickener available in health food stores. It is a substitute for gelatin and suitable for vegetarians.

Recipe notes

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