White chocolate mousse based on ganache

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

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 instructions

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White chocolate mousse based on ganache

  • 223g
    whole milk
  • 22g
    glucose syrup DE 60

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

  • 37g
    gelatin mass


  • 446g
    35% cream