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Dark chocolate mousse based on ganache

If you’re looking for a slightly denser dark chocolate mousse for your patisserie or desserts, then this recipe, based on a ganache, is your go-to choice. It yields a dark chocolate mousse that has a well-aerated texture and a very intense chocolate taste. Furthermore, it's perfect for forming scoops or quenelles. For the perfect end result our chefs recommend using a Finest Belgian Chocolate or a Single Origin dark chocolate to your taste – Single Origin chocolate will bring out more aromatic flavour notes. But always pick the standard fluidity, indicated with 💧💧💧 on the packaging.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

ingredients preparation
  • 262g
    Whole milk
  • 47g
    invert sugar

Boil together.

  • 272g
    CHD-R731EQU
Pour boiling mixture onto the chocolate and emulsify.
  • 419g
    35% cream
Whip up and add to the previous mixture when its temperature is at 35°C.

Discover more recipes

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

Dark chocolate mousse based on ganache

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