Raspberry and Milo chocolate mousse

A raspberry and malt flavoured chocolate mousse using Milo

I grew up in Australia, and as such, I am a natural ambassador for Milo. I am in love with the stuff. While I was pregnant, I enjoyed a hot cup of Milo as an alternative to a coffee.

A raspberry and malt flavoured chocolate mousse using Milo

As an adult, I think I have become more health-smart with my Milo to milk ratios. I know many a child who has filled a glass with the powder, and added a splash of milk to create a crunchy, malty paste. Hmmm description sounds far less appealing than the cheeky treat!

I actually was inspired to make this mousse after using a similar flavour combination for my porridge regularly this winter. Sprinkle a few frozen raspberries and a couple of teaspoons of Milo into your oats – it is delish! And so is this glammed up version of my fave childhood drink!

A raspberry and malt flavoured chocolate mousse using Milo

Raspberry and Milo chocolate mousse

  • Servings: 4
  • Print


  • 120g dark chocolate chips
  • 120ml cream
  • 4 eggs, separated
  • 2 tbs Milo
  • 1 tbs caster sugar
  • ½ cup raspberries (I used defrosted frozen)


  1. Melt the chocolate and cream gently in a small mixing bowl, by placing in the microwave for 30 seconds, and stirring to encourage the rest of the chocolate to melt. Zap for another 30 seconds if needed.
  2. Once smooth, whisk the egg yolks and Milo into the chocolate mixture while still hot. Set aside to cool.
  3. Whisk the egg whites, adding the sugar, until stiff.
  4. Once the chocolate mixture is cool, fold through the egg whites, taking care to lose as little air as possible. Stir through the raspberries.
  5. Pour the mousse into serving glasses and set in the fridge for 4 hours, or ideally overnight.


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