Milk Chocolate Mousse With Port Ganache And Whipped

Name: Milk Chocolate Mousse With Port Ganache And Whipped Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups plus 1/2 cup (or more) ruby Port; 1/2 cup heavy whipping cream; 2 tablespoons (1/4 stick) unsalted butter; 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped; 1 tablespoon sugar; 2 large eggs, separated; 2 tablespoons water; 10 tablespoons chilled heavy whipping cream, divided; 1 tablespoon sugar; 6 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped; 1/3 cup chilled heavy whipping cream; 1/3 cup chilled creme fraiche*

Servings: persons

1 1/4 cups plus 1/2 cup (or more) ruby Port
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon sugar
2 large eggs, separated
2 tablespoons water
10 tablespoons chilled heavy whipping cream, divided
1 tablespoon sugar
6 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/3 cup chilled heavy whipping cream
1/3 cup chilled creme fraiche*

1
Boil 1 1/4 cups Port in heavy medium saucepan until reduced to 1/4 cup, about 9 minutes.
2
Meanwhile, simmer cream and butter in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Stir 2 tablespoons Port reduction into chocolate mixture. Add 1/2 cup Port and 1 tablespoon sugar to Port reduction. Boil until syrup coats spoon thickly, 6 to 7 minutes.
3
Whisk yolks, 2 tablespoons water, 2 tablespoons cream, and sugar in heavy medium saucepan. Stir over medium-low heat until custard thickens enough to coat spoon, about 5 minutes (do not boil). Remove from heat. Add chocolate; stir until smooth. Transfer chocolate mixture to medium bowl. Using electric mixer, beat egg whites in another medium bowl until soft peaks form. Fold whites into chocolate mixture in 2 additions. Beat 8 tablespoons cream in another medium bowl until peaks form. Fold cream into chocolate mixture. Cover; chill at least 6 hours. DO AHEAD:
4
Using electric mixer, beat cream in medium bowl until soft peaks form. Fold in creme fraiche.
5
Rewarm ganache in microwave in 10-second intervals until warm. Rewarm Port syrup, thinning with Port by 1/2 teaspoonfuls if too thick.
6
Bring small saucepan of water almost to boil. Spoon 2 tablespoons warm ganache onto center of each of 8 plates. Dip large tablespoon into hot water; shake off excess. Starting at 1 edge of mousse, pull tablespoon in horizontal position across surface of mousse, forming oval-shaped scoop. Place mousse in center of ganache. Repeat procedure for each serving, dipping spoon into hot water and shaking off excess between scoops. Using slightly smaller spoon, repeat procedure to scoop whipped creme fraiche. Place 1 scoop of whipped creme fraiche alongside mousse on each plate. Drizzle warm Port syrup around ganache on each plate.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups plus 1/2 cup (or more) ruby Port, 1/2 cup heavy whipping cream, 2 tablespoons (1/4 stick) unsalted butter, 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped, and more.

Yes, Milk Chocolate Mousse With Port Ganache And Whipped Crème Fraîche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Milk Chocolate Mousse With Port Ganache And Whipped Crème Fraîche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions