Inspired by Momofoku's Milk Bar cereal milk dessert phenomenon, I bring you Cocoa Krispie Mousse. It tastes just like the milk you get after you polish off a bowl of this chocolate crispy crack, which if you've had it you know is delicious.
It's a pretty simple recipe too, though there are multiple steps. Give it a shot!
Cocoa Krispie Mousse(adapted from Rasberri Cupcakes, serves 6)
Cereal Milk Mousse Ingredients
3 cups Cocoa Krispies
2 cups whole milk
1 1/4 tsp powdered gelatine
Pinch of salt
2 tbsp caster sugar
1 cup heavy cream
1/2 cup heavy cream
100g dark chocolate, chopped into small pieces
Extra Cocoa Krispies to top off
Preheat the oven to 275°. 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 (about 20 min or so, if it gets lumpy just whisk it).
Whip the cream to stiff peaks and fold it into the almost-set gelatine mixture. Pour mixture into 6 small serving glasses. Chill in the fridge while preparing the topping.
Put chopped chocolate in a medium heatproof bowl. Place 100ml 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.
Leave to cool for about 5 minutes. 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 2 hours. Best served on the same day to ensure cereal layer is still crunchy.