Chocolate Cereal Milk Mousse & Cocoa Pops
(adapted from Momofuku's cereal milk mousse recipe, serves 4)
For the cereal-milk mousse:
3 cups cocoa pops (AKA cocoa krispies)
2 cups whole milk
1 1/4 tsp powdered gelatine
Pinch of salt
2 tbsp caster sugar
1 cup heavy cream
For the topping:
1/2 cup heavy cream
1/2 cup dark chocolate. chopped into small pieces
Extra cocoa pops to top off
Preheat the oven to 275°F. On a lined baking tray, toast the cereal for 5 minutes. Set aside to cool. In a sealable container, combine the toasted cereal and milk. Let steep for 20 minutes, then strain into a measuring cup; the mixture should yield about 1 cup of 'cereal milk'.
Place 1/2 cup cereal milk in a medium bowl. Sprinkle powdered gelatin on top. In a small saucepan, scald 1/2 cup cereal milk with the salt and sugar. Whisk hot milk into the cool milk until the gelatine is dissolved. Chill until almost set (I basically chilled mine and checked on it every 5 minutes until it was thick and almost going lumpy, at which point I whisked it until smooth and proceeded).
Whip the cream to stiff peaks and fold it into the almost-set gelatine mixture. Pour mixture into 4 serving glasses. Chill in the fridge while preparing the topping. Put chopped chocolate in a medium heatproof bowl. Place 1/2 cup cream in a small saucepan on medium-low heat and just bring to the boil. Pour hot cream over the chocolate and leave to sit for a minute to allow chocolate to melt. Use a whisk to mix, ensuring that it is smooth and all the chocolate has melted (if it hasn't, place the bowl over a pan of simmering water and stir until smooth).
Leave to cool for about 5 minutes (ensure that the mixture is still pourable, otherwise you will have to reheat). Carefully pour a thin layer of the chocolate mixture over the top of each mousse glass. Sprinkle a layer of cocoa pops over the top. Chill until set, at least one hour. Best served on the same day to ensure cereal layer is still crunchy.
Gimme! GIMME! GIMME!
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