Dark lactose free 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 3drops on the packaging.

Mousse ganache lactose free

ingredients preparation
  • 189g
    3,5% lactose free milk
  • 23g

Boil together.

  • 235g

Pour boiling mixture onto the chocolate and emulsify.

  • 303g
    36% cream lactose free

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

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