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.
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!
Raspberry and Milo chocolate mousse
- 120g dark chocolate chips
- 120ml cream
- 4 eggs, separated
- 2 tbs Milo
- 1 tbs caster sugar
- ½ cup raspberries (I used defrosted frozen)
- 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.
- Once smooth, whisk the egg yolks and Milo into the chocolate mixture while still hot. Set aside to cool.
- Whisk the egg whites, adding the sugar, until stiff.
- Once the chocolate mixture is cool, fold through the egg whites, taking care to lose as little air as possible. Stir through the raspberries.
- Pour the mousse into serving glasses and set in the fridge for 4 hours, or ideally overnight.