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.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Dark chocolate mousse based on ganache

ingredients preparation
  • 260g
    Whole milk
  • 47g
    invert sugar

Boil together.

  • 276g
Pour boiling mixture onto the chocolate and emulsify.
  • 417g
    35% cream
Whip up and add to the previous mixture when its temperature is at 35°C.

Get in Touch