The creamy toffee notes of homemade condensed milk set this recipe apart from the custardy, yolk-rich profile of traditional chocolate mousse.
It's all whisked together until smooth, then cooked over medium heat for about 45 minutes. In that time, it will transform from a pale and foamy"cocoa" that nearly fills a To speed cooling, I transfer the mixture to a wide baking dish before refrigeration, but if you're not in a hurry, any sort of bowl will do. Once the mixture is cold, thick, and no warmer than 45°F , I fold in a small portion of stiffly whipped cream.
This loosens the consistency of the "pudding" so it folds into the rest of the whipped cream without crushing out all the air. The folding process can happen straight in the baking dish if it's large enough , or the lightened pudding can be transferred to the bowl of whipped cream. In either case, what matters is that you fold the mousse as gently as you can to avoid deflating the cream.
The crucial thing is to avoid cheap, lowfat cocoa powder, which will lack sufficient flavor to carry the mousse. If you're not sure whether a cocoa is lowfat, check the nutrition label and divide the grams of fat per serving by the total grams per serving; if the answer is less than 0.2, abandon ship.With a rich, full-flavored Dutch cocoa as the starring ingredient, this unusual mousse is certain to make a memorable finale to any meal.
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