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
  • 264g
    whole milk
  • 48g
    invert sugar
Boil together.
  • 264g
Pour boiling mixture onto the chocolate and emulsify.
  • 424g
    35% cream

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

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