Valentine's Day practically screams for a chocolate dessert. And this mousse is an easy way to incorporate chocolate without being overly indulgent.
Because this is a chilled dessert, you can make it ahead of time — and not worry about things coming out of the oven when you're busy trying to impress your Valentine with dinner.
For a restaurant-worthy dish, spoon the mousse into parfait glasses and top with fresh berries.
MILK CHOCOLATE MANGO MOUSSE
Start to finish: 30 minutes, plus chilling
Servings: 4
1 cup frozen mango chunks, thawed
2 tablespoons sugar
1/2 cup whole milk
1 whole egg, plus 1 yolk
11/2 tablespoons cornstarch
2/3 cup milk-chocolate bits
1 cup heavy cream
Fill a medium bowl with ice.
In a blender, combine the mango chunks, sugar, milk, whole egg and yolk, and the cornstarch. Puree until completely smooth.
Pour the mixture into a small saucepan over medium heat. Whisking constantly, heat the mixture until it thickens and comes to a boil. Remove from the heat and add the milk-chocolate bits.
Stir until the chocolate is melted and thoroughly incorporated.
Place the saucepan in the bowl of ice; ensure that none of the ice gets into the saucepan. Whisk the mixture until completely cooled and smooth.
Place the cream in a large bowl. Use an electric mixer to beat it until medium peaks form, about 3 to 5 minutes. Add half of the beaten cream to the milk-chocolate mango mixture and fold together to incorporate.
Add the remaining cream and fold again to incorporate.
Transfer the mousse to 4 individual serving dishes and refrigerate.



