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.
- Level:
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Easy
Dark chocolate mousse based on ganache
Ingredients: Dark chocolate mousse based on ganache
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9.3 ozWhole milk
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1.7 ozinvert sugar
Preparation: Dark chocolate mousse based on ganache
Boil together.
Ingredients: Dark chocolate mousse based on ganache
Preparation: Dark chocolate mousse based on ganache
Pour boiling mixture onto the chocolate and emulsify.
Ingredients: Dark chocolate mousse based on ganache
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0.9 lb35% cream
Preparation: Dark chocolate mousse based on ganache
Whip up and add to the previous mixture when its temperature is at 35°C.
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