Milo Mousse

Milo Mousse1. Add chocolate chips to bowl and blitz - 5 seconds/Speed 7. Set aside.2. Place butterfly into bowl. Add thickened cream, Milo, cocoa and sugar. Beat - 20 seconds/Speed 4.3. Add the blitzed chocolate chips 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! NOTE:- 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)For more delicious Twins and a Blog recipes check out: //twinsandablog.com.au/