Milk chocolate mousse based on ganache

Looking for a milk chocolate mousse recipe with a deliciously creamy and caramelly taste and a slightly denser texture? Then this recipe, based on ganache, may be your first choice. You can expect a smooth, yet pronounced milk chocolate flavour with a delightfully airy texture – but a firm enough texture to scoop beautiful quenelles or pipe it into desserts or pastry moulds. Rely on your preferred Finest Belgian Milk Chocolate to fine-tune the colour and the taste. Chocolate such as recipe n° 823 will yield more intense cocoa flavours. A recipe n° 665 or 668 wild yield a paler colour and sweet, more caramelly notes. And if you're after more adventurous and aromatic flavour notes, the Single Origin milk chocolate will definitely add exciting acidic, fruity or spicy hints to your chocolate mousse. Always pick a standard three-drop fluidity (💧💧💧) to achieve the perfect smooth texture.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Milk chocolate mousse based on ganache

ingredients preparation
  • 252g
  • 22g

Add together.

  • 252g
    Whole milk
  • 40g
    glucose syrup DE 60

Boil together and pour onto the chocolate and cocoa butter. Emulsify.

  • 30g
    gelatin mass


  • 404g
    35% cream

Whip up and add to previous mixture when its temperature is at 35°C.

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