Chocolate Malted Mousse Recipes

Steps:

• Sprinkle gelatine over milk in medium saucepan; let stand 1 min. Add malted milk powder; stir. Cook on low heat 3 min. or until gelatine and milk powder are completely dissolved, stirring constantly. Add chopped milk chocolate; cook 3 min. or until chocolate is completely melted and mixture is well blended, stirring constantly. Remove from heat. Stir in vanilla.
• Pour through fine-mesh strainer into bowl; place bowl in larger bowl filled with ice water. Stir chocolate mixture 3 min. or until slightly thickened. Pour into large bowl. Gently stir in 1 cup COOL WHIP; spoon into 6 dessert glasses.
• Refrigerate 4 hours or until firm.
• Top with remaining COOL WHIP and chopped malted milk balls before serving.

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

Steps:

• put the two cup malted milk balls in a resealable plastic bag; seal bag. Using a rolling pin, finely crush malted milk balls; set aside.
• In a small pan mix 1/4 cup of the cream, the milk chocolate, and bittersweet chocolate. Cook and stir over low heat until chocolate is melted. Stir in malted milk powder, liqueur, and vanilla. Cool to room temperature.
• In large bowl beat 1 3/4 cups of the cream with electric mixer on medium to high speed until stiff peaks form. Tips stand straight. Stir about 1/2 cup of the whipped cream into chocolate mixture to lighten. Gently fold chocolate mixture into remaining whipped cream. Gently fold in crushed malted milk balls. Transfer to 8 to 10 small dessert dishes or glasses or a 1 1/2 to 2 quart serving bowl. Cover and chill for 1 to 24 hours.
• Before serving, in medium bowl mix remaining 1 cup cream, sugar, and cocoa powder. Beat on medium speed until soft peaks form, tips curl. Spoon on top of mousse. If desired, garnish with additional chopped milk balls. Makes 8 to 10 servings