Chocolate Malted Mousse

5 from 1 review
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A light and airy Chocolate Malted Mousse topped with lightly sweetened cocoa whipped cream. Incredible!

A light and airy Chocolate Malted Mousse topped with lightly sweetened cocoa whipped cream. Incredible!

I love dessert mousses.  There’s just something about a light and creamy dessert that appeals to me more than anything (well – except for maybe ice cream!) and this recipe for Chocolate Malted Mousse is right up there with one of my all-time favorite mousse recipes.

How do you make it?

This chocolate malted mousse combines crushed malted milk balls, chocolate malted milk powder, two kinds of melted chocolate, whipped cream and chocolate liqueur (we used Kahlua since we had that on hand) to make a sweet, rich and creamy chocolate mousse bottom layer.  Then it’s topped with a lightly sweetened, cocoa whipped cream as a perfect complement to the sweeter chocolate mousse and finally, garnished with malted milk ball candies.

A light and airy Chocolate Malted Mousse topped with lightly sweetened cocoa whipped cream. Incredible!

I originally clipped this recipe out of Better Homes & Gardens magazine a few years ago and stashed it away in my recipe notebook – I’m so glad we finally tried this recipe!  I hope you enjoy it as much as we do.

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Chocolate-Malted Mousse

chocolate malted mousse
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5 from 1 review

A light and delicious chocolate-malted mousse.

  • Author: A Family Feast
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 6–8 servings 1x
  • Category: Dessert
  • Method: whipped
  • Cuisine: American

Ingredients

Units Scale
  • 3 cups whipping cream, divided
  • 4 ounces milk chocolate, coarsely chopped
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 1/3 cup chocolate malted milk powder
  • 2 tablespoons chocolate liqueur or milk (we used Kahlua)
  • 1/2 teaspoon vanilla
  • 2 ounces malted milk balls (about 2/3 cup)
  • 1 tablespoon sugar
  • 2 teaspoons unsweetened cocoa powder
  • Additional malted milk balls for garnish

Instructions

  1. Place a large mixing bowl and beaters in the refrigerator to chill.
  2. To prepare the mousse, combine ¼ cup of whipping cream with the milk chocolate and bittersweet chocolate in a small saucepan and melt over low heat until smooth, stirring constantly. Add in the malted milk powder, liqueur, and vanilla and stir to combine. Remove from heat and let cool to room temperature.
  3. While the chocolate mixture is cooling, place the 2 ounces of malted milk balls into a zipper seal bag and crush with a rolling pin until you have fine crumbs. Set aside.
  4. Using the chilled mixing bowl and beaters, beat 1¾ cups of whipping cream until stiff peaks form. Stir approximately ½ cup of the whipped cream into the room temperature melted chocolate mixture and stir to just combine. Then fold the crushed malted milk balls and melted chocolate mixture into the remaining whipped cream, and mix to just combine.
  5. Spoon the mousse into 6-8 individual serving bowls or dishes. Cover and refrigerate for at least 1 hour (or overnight.)
  6. When ready to serve, in medium chilled bowl, beat remaining 1 cup of whipping cream, sugar and cocoa powder until soft peaks form. Spoon over the chilled chocolate mousse. Top with malted milk balls (we cut the milk balls in half before using as garnish on the mousse.)

Did you make this recipe?

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Last updated: January 23, 2023

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

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13 Comments

  1. Hi, I need to make this for a party and serve it in a regular size trifle bowl. How many times approximately do I multiply the recipe for it to fit into one? Thanks.

    Reply

    1. Hi SH – It’s hard to answer your question without knowing the exact size (# of cups) of your trifle bowl (I’m aware of at least two ‘regular’ sizes. We haven’t made this recipe ourselves in a while, but I’d say that the recipe makes about 5 to 6 cups of mousse total (each serving is probably around 3/4 of a cup – it’s very rich) – so hopefully you can use that to calculate how much you need to fill your bowl.

      Reply

  2. I’ve made this recipe 5 or 6x. Love it! I do add more malt and crushed malt balls to get more of a malty flavor. I only use the Ghirardelli dark chocolate melting disks instead of the combo of milk and bittersweet.

    Reply

  5. This looks beautiful. Nice pictures. Found you on PinIt . We ave a party on Monday on Tumbleweed Contessa -What’d You Do This Weekend? I’d love for you to bring this over. It would be a great hit. If you would be interested in co-hosting let me know.

    The Contessa (Linda)

    Reply

    1. Hi Bob! Thank you so much for your comment! I will correct the recipe right away – the crushed malted milk balls should get stirred into the chocolate mousse before putting into the serving glasses and we left that step out! Thank you for alerting us – we’ll get it corrected right away. Thanks for your interest in our recipe. Martha

      Reply