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Delicious Milo Mousse Chocolate Slice made with a chewy, rich chocolate base and a soft and creamy mousse topping. The perfect chocoholics dessert!

Milo Mousse Chocolate Slice

Delicious Milo Mousse Chocolate Slice made with a chewy, rich chocolate base and a soft and creamy mousse topping. 
5 from 2 votes
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Course: Dessert
Cuisine: brownies
Keyword: milo mousse brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill time: 5 hours
Total Time: 5 hours 45 minutes
Servings: 16 pieces
Calories: 283kcal

Equipment

  • Microwave
  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

For the brownies:

  • 150 g butter
  • 275 g (1 and 1/4 cups) caster sugar
  • 25 g (1/4 cup) Milo (see notes)
  • 50 g (1/2 cup) cocoa powder
  • 2 tsp vanilla extract
  • 3 eggs
  • 75 g (1/2 cup) plain flour

For the chocolate mousse topping:

  • 100 g dark chocolate
  • 600 ml thickened cream
  • 6 heaped tbs Milo see notes
  • 2 tbs cocoa powder
  • 2 tbs caster sugar
  • extra Milo to decorate

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
  • Place the butter into a microwave-safe bowl. Heat for 1 minute.
  • Add the caster sugar, Milo and cocoa powder and stir to combine.
  • Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time. Allow to cool slightly.
  • Add the vanilla extract and the eggs and whisk until combined.
  • Sift the plain flour into the bowl and mix gently.
  • Pour the brownie mixture into the prepared tin and bake for 30 minutes or until cooked through.
  • Leave in the tin to cool completely.
  • To make the mousse, melt the dark chocolate in a microwave-safe bowl on 50% power in 30 seconds bursts until melted (stirring every 30 seconds). Allow to cool slightly.
  • Place the thickened cream, Milo, cocoa powder and caster sugar into a large bowl. Beat with hand-held beaters or a stand mixer until soft peaks form.
  • Add the cooled melted chocolate and continue to beat until firm peaks have formed.
  • Spread the chocolate mousse over the top of the brownie.
  • Place into the fridge for 5 hours to set and then sprinkle with extra Milo before serving.
  • Store in an airtight container in the fridge for up to 5 days.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
  • Place the butter into the Thermomix bowl. Melt on 80 degrees, Speed 2, 3 minutes.
  • Add the caster sugar, Milo powder and cocoa powder and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.
  • Add the vanilla extract and the eggs and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides and repeat.
  • Add the plain flour and mix on Speed 4, 5 seconds. Scrape the sides of the bowl and repeat.
  • Pour the brownie mixture into the prepared tin and bake for 30 minutes or until cooked through. Leave in the tin to cool completely.
  • To make the mousse, place the dark chocolate into the Thermomix bowl and mix for 5 seconds, Speed 7. Set aside.
  • Insert the butterfly into the Thermomix bowl. Add the thickened cream, Milo, cocoa powder and caster sugar and mix for 20 seconds, Speed 4.
  • Add grated chocolate and beat for 10 seconds, Speed 4. If the mousse has not thickened, continue to mix in 5 second bursts until thickened (do not over-mix). 
  • Spread the chocolate mousse over the cooled brownie. Place into the fridge for 5 hours to set and then sprinkle with extra Milo before serving. 
  • Store in an airtight container in the fridge for up to 5 days.

Video

Notes

Recipe Tips
Malted milk powder - Milo is a brand of malted milk powder available in Australia. If you can't buy Milo, you can use any brand of malted milk powder you like. 
Chewy and dense base - there’s no rising agent in the base because we’re aiming for a really dense, rich and chewy taste (the Milo is what gives it the yummy little chewiness!). 
Mousse layer - this recipe makes quite a lot of mousse, so you might like to leave some of it off the slice (and keep it for a cheeky little snack on it's own). If you use all of the mousse, it will end up looking like the photos on this page (about 50% slice and 50% mousse). 
Egg-free mousse - this is not a traditional mousse recipe as it's made without raw eggs. 
Tips for cutting the slice - wait until the mousse has set before cutting it with a large flat knife. Press slowly and lightly down through the mousse layer and then press slightly harder when you feel the resistance from the chocolate base. Wipe the knife clean between cuts. Cut the slice into long bars before cutting into smaller pieces.
Chilling time - chill the slice in the fridge for 5 hours or until the mousse has completely set. 
Storing the slice - store in an airtight container in the fridge for up to 5 days.
 

Nutrition

Calories: 283kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 119mg | Potassium: 127mg | Fiber: 1g | Sugar: 24g | Vitamin A: 465IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1.5mg