Hello, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a Mousse Bonbon. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!
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How to Make Mousse Bonbon
Chocolate Candy Mousse is a quick and tasty dessert. Made with just a few ingredients, it blends creaminess with the rich flavor of candy chocolates. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.
Recipe Ingredients:
- 2 cups of milk (500 ml)
- 1 packet of unflavored gelatin
- 1 can of sweetened condensed milk (typically 395 g / ~14 oz)
- 1 small carton of heavy cream or table cream (200 ml / ~¾ cup)
- 10 Ouro Branco bonbons (or a similar chocolate bonbon)
For the topping:
- 7 oz of semi-sweet chocolate (200 g)
- 1 small carton of heavy cream or table cream (200 ml / ~¾ cup)
Instructions:
First, chop the bonbons into small pieces and set them aside.
Next, dissolve the unflavored gelatin in 110 ml of room-temperature water. After that, melt it using a double boiler or microwave for about 15 seconds.
Then, in a blender, combine the milk, sweetened condensed milk, heavy cream, and the dissolved gelatin. Blend for about 2 minutes until smooth.
After that, in a medium glass dish, spread the chopped bonbons (set some aside for decoration).
Then, pour the blended cream mixture over the bonbons. Refrigerate for about 2 hours until set.
Topping:
First, melt the chocolate using a double boiler or in the microwave, stopping every 30 seconds to stir and prevent burning.
Once the chocolate is fully melted, add the heavy cream and stir well until smooth.
Next, pour the topping over the set mousse and decorate with the reserved bonbon pieces.
Finally, chill in the refrigerator for 30 minutes or freeze for 10 minutes. Serve cold.
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