Chocolate

Mousse
 Chocolate Mousse

CHOCOLATE MOUSSE

Ingredients Total weight: ~ 920 g 100%

• Whipping cream 33-35% (1) 275 g 30%

• Glucose/corn syrup 37 g 4%
• Milk chocolate 40% 37 g 4%
• Dark chocolate 70% 228 g 25%
• Whipping cream 33-35% (2) 343 g 37%

1. Pour the whipping cream (1) and glucose syrup into a

saucepan, and bring the mixture to 60 °C / 140 °F. Then
remove it from the heat.

2. Add the melted milk and dark chocolate to a bowl, and

pour the hot cream mixture in. Process everything with
a hand blender until a smooth emulsion is obtained.

3. Set the ganache aside and allow it to cool down to

about 37–40 °C / 99–104 °F.

4. Meanwhile, in a mixer, whip the cold cream (2) on

medium speed using a whisk attachment until a fluffy,
light and airy texture is obtained.

5. Pour the ganache into a larger bowl. Add around a third

of the cold whipped cream to it, and mix it well with
a silicone spatula. Then gradually add the rest of the
whipped cream.

6. Use the mousse right away.

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