Seeking a dessert that is special but takes less than an hour to prepare? Milk Chocolate Cashew Mousse may be just the trick. Whether dinner with family, a special occasion, or simply a weekend treat, this mousse packs richness and comfort into each spoonful. Most of us go to brownies or cake when we think about homemade desserts, but mousse is something overlooked. It's rich but light and preparing it at home means you can avoid all the artificial stuff and adjust the sweetness levels. The inclusion of cashews offers a deep, nutty layer that complements the creamy milk chocolate perfectly.
This recipe is beginner-friendly, requiring just a few simple steps and minimal equipment. With the right technique and some thoughtful ingredients, you’ll have a bowl of silky mousse that’s both satisfying and memorable. Whether served alone or topped with fruits, nuts, or whipped cream, Milk Chocolate Cashew Mousse can easily become your go-to dessert for any occasion.
Ingredients:
Method:
Soak cashews in hot water for 30 minutes, then drain and blend with 2 tablespoons of milk to a creamy consistency. Melt milk chocolate in a heat-proof bowl over a pan of simmering water or in quick bleeps in the microwave, beating until smooth. Whip cold heavy cream in another bowl until it is soft and holds a peak. Fold the combined cashew mixture into the melted chocolate until well blended. Fold in the whipped cream gently to preserve the lightness of the mousse. Portion the mousse into serving glasses and refrigerate for a minimum of 2 hours before serving. Sprinkle with grated chocolate or toasted cashews, if desired.
The quality of chocolate you use can make or break your mousse. Select high-quality milk chocolate with a higher cocoa percentage for a deep flavor. Use chocolates that are not too sweet or have insufficient cocoa depth since these will overpower the mousse. If you want less sweetness, combine some dark chocolate with milk chocolate to achieve a better balance.
For a smooth outcome, make sure the cashews are blended until smooth. Softening the cashews by soaking them for at least 30 minutes makes them easier to grind. A few teaspoons of warm milk added during blending will provide a smoother consistency and prevent the mousse from developing a grainy texture.
Whipping the cream to the right consistency is key. Overwhipping can cause the cream to become stiff and difficult to fold, while under whipping may leave your mousse too runny. Soft peaks — where the cream holds its shape but remains slightly droopy — are ideal for achieving a silky result.
While mixing the melted chocolate with the cashew mixture and whipped cream, make sure the chocolate is slightly chilled but still in a liquid state. Mixing hot chocolate with cold cream can lead to the mousse seizing or losing its light texture. Ingredients at room temperature mix more smoothly and provide a silky blend.
Cashews add richness, but other nuts can provide creative alternatives. Almonds, pistachios, or walnuts can be substituted for cashews for a new flavor. For a crunchier topping, add some toasted nuts on top before serving.
For added depth, try adding a pinch of cinnamon or cardamom to the chocolate mixture. These warm spices complement milk chocolate and cashews perfectly, adding richness to the mousse without overwhelming it. A sprinkle of sea salt can also cut the sweetness of the chocolate.
Although this mousse is great by itself, toppings can create new levels. Fresh fruits, caramel sauce, or a scatter of grated coconut can elevate the dessert. To give it a richer ending, drizzle melted chocolate over each serving before refrigerating to form a hard chocolate coating on top.