White chocolate mousse based on ganache

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

How to create the perfect white chocolate mousse? With this recipe, you can expect a mousse that is big in chocolate taste and has a slightly denser texture, ideal for scooping beautiful quenelles. At the same time, it's light and aerated enough to create a wonderful mouthfeel. The right white chocolate for the job? That depends on your taste. You have a choice from creamy, milky, or sweet and caramelly Finest Belgian White Chocolate recipes. Always pick the standard three-drop fluidity to obtain a perfectly smooth texture - look for the 💧💧💧 symbol on the packaging.

Recipe components

Used Callebaut products

White chocolate mousse based on ganache

IngredientsPreparation
  • 235g
    Velvet
  • 18g
    Cocoa butter

Add together.

  • 205g
    whole milk
  • 35g
    glucose syrup DE 60

Boil together and pour onto the chocolate and cocoa butter. Emulsify.

  • 23g
    gelatin mass

Add.

  • 469g
    35% cream

Whip up and add to previous mixture at 35°C.