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Diabetic friendly Milo Mousse



6 portion(s)

Milo Mousse

  • 100 grams raw cacao nibs
  • 1 bottle thickened cream, (600ml)
  • 4 heaped tablespoons Milo
  • 1 tablespoons Cacao
  • 1 tablespoons Stevia or sweetner

Recipe's preparation

    Milo Mousse

    1. Add Cacao Nibs to bowl and blitz - 5 seconds/Speed 7. Set aside.




    2. Place butterfly into bowl. Add thickened cream, Milo, cacao and stevia. Beat - 20 seconds/Speed 4.




    3. Add the blitzed cacao nibs and beat - 10 seconds/Speed 4. If it has not thickened, keep beating 5 seconds at a time, until the cream has thickened, and has the 'frangipani' look at the top. Be careful not to overbeat or you'll get Milo flavoured butter!




    4. Place in fridge to chill for a few hours. Serve sprinkled with extra Milo!




    - Light cream DOES NOT work!

    - Thickened cream (and pure cream) works best cold and straight out of the fridge.

    - For some reason the brand/use-by-date/cow etc always differs and affects the timing of the whipping. Keep an eye on it through the MC hole and if it looks 'frangipani' then it is ready to go, however the total 30 seconds generally seems to be the golden number!

    - The texture gets more aerated and 'mousse' like the longer you leave it (i.e. overnight)

    This is also amazing with the 20 Second Milo Brownie as a Milo Parfait for a quick and easy dessert! //thermotwinning.blogspot.com.au/2016/04/milo-parfait.html


Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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