Recipe Alert! Milk Chocolate Mousse in Sugar Lab Dessert Shells

Chocolate mousse is sure to impress at any celebration with its rich flavor and luxurious texture. Pair chocolate mousse with our dessert shell and your guests can fawn over your bold romantic stylings. Thanks to Sugar Lab Pastry Chef, Melissa Walnock, you can follow a tried-and-true mousse recipe that works perfectly in our 3D printed shells.

If you wanna really knock it out of the park, you can pair this recipe with Melissa's Red Velvet Cake recipe. She baked a small amount of cake in the bottom of the shell and then filled the top half with mousse, providing an opulent tour of varying textures. 

By the way, we think the Spring Dessert Shells are a perfect match, but really, this chocolate mousse recipe is a winner with any of our dessert shells.

Milk Chocolate Mousse for 3D printed Pastry Shells

Instructions

• Place chopped chocolate in a bowl and set aside.
• In a sauce pan, bring milk and cream to a boil. Remove from heat.
• In a bowl, whisk the sugar and yolks together. Stream in half of the hot milk/cream mixture and whisk to combine.
• Pour egg mixture back into the pan with the rest of the milk and cream.
• Whisk over very low heat and allow the sauce to thicken and reach 170F.
• Pour sauce over the chocolate and whisk until smooth.
• Whip the heavy cream to a medium peak and gently fold into the chocolate base.
• Using a piping bag, fill dessert shells with as much mousse as you would like. Eat immediately, chill for a few hours* until you’re ready, or freeze for a later date.  *Chilling in the fridge is fine, but don't exceed 5 hours or else the shells will start getting soggy. But the freezer is great... they can stay in there for days!

Garnish as you wish, and serve.

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Let us know if you like this recipe. Tag us if you try it! @sugarlab3d

Check in each week, we’re going to share images from Melissa’s other incredible dessert concepts she imagined with these pastry cups.

Check out Melissa’s work on Instagram.