Friday, 20 April 2012

Teddy Bear Milk Chocolate Mousse Recipe


Not only are these delicious chocolate mousse teddy bears utterly adorable but they may actually be one of the most scrumptious desserts of all time. 

The mousse is beautifully light, rich, smooth & decadent and the addition of white, milk and dark chocolate details just amp up the unbelievable chocolatey deliciousness even more.


The mousse recipe itself is wonderfully simple, the only difficult part was figuring out how to get them out of the spherical moulds!

After many trials and tribulations, in the end I froze the bears overnight and used a palette knife to push one side of the base and as I did the mousse round began to slide out of the other side.  As the mousse is frozen solid this causes no damage to the shape and trust me no amount of shaking, banging or slamming will get that bad boy out.


If you are not using moulds, rather than freezing the mousse overnight simply place the mousse in a suitable container and refrigerate for a few hours to set. 

If you would like to try teddy bears but do not have any half sphere moulds, be inventive! Small round bowls will work just as well.



Milk Chocolate Mousse

Serves 4 hungry chocolate lovers or makes 3 large bears

For the Milk Chocolate Mousse:
10 oz milk chocolate
1/2 tsp gelatin powder
125ml milk
250ml double cream

To Decorate:

cocoa powder
giant milk chocolate buttons - 2 per bear
giant white chocolate buttons - 1 per bear
semi sweet chocolate chips 3 per bear

If using, grease moulds with non stick baking spray, wiping off any excess with a paper towel.

Melt the chocolate in a heatproof bowl resting over a pan of gently simmering water, stirring constantly until completely melted. Remove from the heat and set aside.

Place the milk in a small saucepan and stir the gelatin powder, place over a low heat, warming until the milk reaches the same temperature as the chocolate.

Gradually whisk the milk into the chocolate and set aside to cool to room temperature.

In a separate bowl whip the cream until it reaches soft peak.

Gently fold the cream into the chocolate mixture until fully combined. 

Fill the moulds with mousse, cover with cling film and place in the freezer overnight.

Once the mousse is frozen solid, remove from the freezer one at a time and use a spoon or palette knife to push down on one side of the base.  The round will begin to slide out of the opposite side of the mould..

 Dust the rounds with cocoa powder and add chocolate chips for the eyes, two large chocolate buttons for the ears and a white chocolate button with a chocolate chip attached for the nose. Attach the chocolate chip by melting the top slightly and pressing it on to the giant white chocolate button.

Store the mousse in the refrigerator and bring to room temperature before serving.

 


I will definitely be making these again very soon, Mr.P. absolutely loved the mousse and I'd like to try adding a base to the bears, I'm thinking biscuit, brownie or even a chocolate macaron. I also have some really cute ideas for Strawberry Mousse and Lemon Mousse.