Essentials

MOUSSE TEXTURES

CHOCOLATE CHANTILLY MOUSSE

Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

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Ingredients

  • 580 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
    • Jivara 40%
    • Orizaba 39%
    • Bahibe 46%
    • Andoa Milk 39%
    • Tanariva 33%
    • Azélia 35%
    • Caramélia 36%
    • Satilia Milk 35%
    • Equatoriale Milk 35%
    • Ivoire 35%
    • Opalys 33%
    • Waina 35%
    • Blond Dulcey 32%
    • Blond Orelys 35%
    • Almond inspiration
    • Milk Hazelnut 36%
    • Dark Hazelnut 33%
  • 250 g Milk
  • 1000 g Whipping cream
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Tips

This mousse is less delicate than others so it can be served at a higher temperature.

The ideal serving temperature for this mousse is 12-14°C (55-57°F).

Recipe

Heat up the milk, add the rehydrated gelatin, then gradually pour it onto the melted chocolate, stirring to form an emulsion.

Immediately mix using an immersion blender to make a perfect emulsion.

Before you add it to the airy whipped cream, check your chocolate’s temperature: 45-48°C (115- 120°F) for white and blond-colored chocolates, 50-53°C (120-125°F) for milk chocolates and 55- 58°C (130-135°F) for dark chocolates.

Mix using a spatula and pour out immediately.

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