Essentials

MOUSSE TEXTURES

WHIPPED GANACHE A Creation by L’École Valrhona

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

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 340 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
  • 890 g Whipping cream
  • 450 g Whipping cream
  • 50 g Glucose
  • 50 g Invert sugar
Select your mixture’s total weight
For
g

Tips

The ideal serving temperature for this mousse is 6-8°C (42-45°F).

Recipe

Heat the smaller portion of cream, the glucose and the invert sugar.

Gradually pour the hot mixture over the partially melted chocolate, stirring to form a smooth emulsion.

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

Add the larger portion of cold cream.

Mix using an immersion blender again.

Leave to set in the refrigerator, preferably for 12 hours.

Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

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