Dark Chocolate Frangelico 10 minute Mousse with Momofuku Vanilla Cornflake Crunch


When I’m feeling blue, all I have to do, is take a bite of you….. Oh, ack, hey everyone! Err, don’t mind me, just channeling Phil Collins, nothing to stare at. Let’s forget the whole thing, shall we? :D But honestly, how fantastic is it to be able to make dessert on the spot and impress your friends, family, the one you’re wooing, or guests while NOT having to spend a gajillion years in the kitchen, give or take a few months? SCORE. This orgasmic combination of flavours and textures came to me when I couldn’t decide if I craved cereal or chocolate ice cream for breakfast. No, wait, yeah, breakfast. Then, when I decided to throw sense and sensibility to the wind and make myself a bowl of cereal WITH scoops of ice cream I realized I didn’t have any left in the freezer. (I wonder what happened there, AHEM, AHEM, GLARING DAGGERS AT THEY-WHO-SHALL-NOT-BE-NAMED). But I did have LOADS of 70% dark chocolate. As usual. And WATER. Obviously. Oh, and what the heck, why not live on the edge, yaddee yadda yadda, why not a splash of frangelico too? The recipe is inspired by David Lebovitz (if you’re a foodie, I’m sure I don’t need to give you an autobiography) and the cornflake crunch by Christina Tosi of the famous Momofuku Milk Bar. They’re sinful, is what they are. They should claim responsibility for ruining me for all my skin-tight leggings and one-piece bathing suits, aye! Anywho, if you prepare the cornflake crunch in advance, you can keep it stored in an airtight container for up to a week (room temperature) or a month (fridge/freezer). They are crisp and satisfyingly sweet with a decadent milky aftertaste. Great for sprinkling on top of froyo’s and into cookie dough batters or even just snacking on by the handful. Bet you I know who’d be doing that all day long, cough Sam de Le Pirate, cough. And a certain pair of Kiwi lovebirds, won’t you give this a go? ;) ;) Okay, now I’m off to book an appointment with my nutritionist. She called something about an unbalanced breakfast diet. Pffffft, unbalanced shmalance.

Dark Chocolate Frangelico 10 minute Mousse with Momofuku Vanilla Cornflake Crunch

Yield: 2 generous servings


Momofuku Cornflake Crunch:
2.5 cups of plain cornflake cereal, or more
1/4 cup whole milk powder (skim is fine, too)
1/2 teaspoon fine sea salt
1.5 tablespoon vanilla sugar (regular works, however)
1 teaspoon pure vanilla extract
4.5 tablespoons (68 grams) unsalted butter, melted

10 Minute Frangelico Mousse
135 grams good quality 70% dark chocolate
110 ml mineral water
1 tablespoon vanilla sugar (regular is fine)
2 tablespoons Frangelico liqueur


1. Preheat oven to 275 degrees F/135 degrees C. Line a baking sheet with aluminum foil.

2. In a mixing bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add vanilla and butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small toothsome clusters.)

3. Spread the clusters on the sheet and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. Cool completely before sprinkling on top of the mousse or storing.

4. For the mousse:

  • place a mixing bowl
  • on top of another slightly larger one, filled with lots of ice and cold water (the bottom of the large bowl should touch the ice). Set aside.

5. Put the chocolate, sugar, water and liqueur in a sauce pot and melt over low-medium heat, stirring occasionally. Pour the melted chocolate into the prepared mixing bowl (sitting atop the ice/water) and beat using a hand whisk (an electric hand mixer may splash the mousse everywhere and make an extreme mess on your kitchen counter top) until thick. Be sure to watch the texture (like a hawk!) as you whip and not over-whip as it will make the mousse grainy. If it becomes grainy, transfer it back into the pot, reheat until half of it is melted, and pour it back to the mixing bowl to whisk again briefly.

6. Divide into two serving cups and sprinkle with Momofuku Vanilla Cornflake Crunch. Serve immediately.












The shot below is when the mousse has sat in the fridge for 30 minutes. So if you’d prefer a thicker, more velvety texture, leave it in the fridge for a bit. a bit of fridge lovin’ and waiting won’t hurt anyone’s appetite. :)


Wouldn’t you agree, baby, you and me got a groovy kind of love.
We got a groovy kind of love…

20 thoughts on “Dark Chocolate Frangelico 10 minute Mousse with Momofuku Vanilla Cornflake Crunch

      • Haha, I usually schedule my posts to release three and a half hours from now, but le pirate insisted I get on it now, so yeah, I’ve had my turn (thank goodness for a live in proof reader), so the ball’s back in your court baby.

        The momofuku crunch looks like the real deal, but Mrs P is cool on mousse. There is a Nigella one with marshmallows that she seemed to like because it was a lot thicker, so I might incorporate that one with the crunch in this one. Oooh excite!

      • I’M READING YOUR POST AND REPLYING AT THE SAME TIME. WAIT. BUT YES, I know the recipe you’re talking about. My old flatmate introduced me to it actually. Love that one too. Okay, wait, gotta go.

      • I did too. I couldn’t get any pictures, it disappeared from my reader, this camper was not happy. Even Mrs P’s proof read edits disappeared.

        Finally got it back now. Whew!

  1. I’ve been wanting to make something out of the Momofuku cookbook forever! I had the cornflake crunch atop their cereal milk soft serve in New York last year. Such a game changer.

    • I swear I replied this, but then wordpress has been on the fritz lately it seems. Oh well! I totally agree with you though! I want to take a whack at their crack pie but the ingredient list is quite daunting and I’m afraid I’ll just end up hogging the entire thing to myself once it’s done. Hehe. Maybe we should do a Momofuku Day on wordpress amongst us bloggers, eh? Thoughts? Mmmmmmm, pie….

      • By George, I think we’ve got something here! How shall we spread the news to get it going? Hmmmmmmmm *thinking cap* I think we’ll need a large plate of ice cream and molten lava cake between us while we figure things out. ;)

    • Did you get extra cookies to make up for all the blocks you had to run?? ;) ;) Exercise is always such a great excuse to splurge on sweets, hehehe. Thank you! Looking forward to your next post!

      P.S. I keep forgetting to ask for your name!

      • I did, i bought a bunch and asked them for a “lunch box” to pack them all in so they stay fresh :p they din have one then so i just had to eat them all quickly :p haha My name is Viv, ur? Angela? :) *firm hand shake*

      • Ooooooh, even better excuse! “It is of UTMOST importance that the cookies are consumed when they’re most fresh. So I just HAD to eat them all. Ahem. In one go. Do you see?” ;) ;)

        Hey hey Viv, pleased to make your acquaintance! *now we do the foodie shake, it looks like the one in Parent Trap* Hehehe, so glad to have met you!!

    • Thank you Amy! :D And they were from a dollar store called “Daiso” Not sure if you’ve heard of it? There are a few Daiso dollar stores around the world, even in my home city Vancouver. :) What a steal though right???

      • Daiso?? Seriously?? I was JUST there last week!! I didn’t see any of the spoons though… But I bought 2 plates, 1 mug, and an expresso cup/saucer combination. I’ll have to go back the next time I’m near the big city!

  2. I keep reading about Momofuku! What is it? A cake shop?? (please excuse the Aussie food blogger ignorance) Love your writing and the photography? Argh, drool… this mousse looks absolutely gorgeous. Definitely making it!

    • No worries! I, too, had no idea about it until two years ago. (And of course you’re excused, as a Canadian meself, you and I are practically related country-wise ;) ) Momofuku is a group of award-winning restaurants owned by David Chang (although he has a ton of partners too) and they create some of the wildest, most imaginative things around. Here’s some more info: http://en.wikipedia.org/wiki/Momofuku_(restaurants)

      Hahaha, was the question mark intentional?

      Thank you though, please do!! It was absolutely lovely, and I almost didn’t share. Oops. Hehehe!

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