Milk sugar free chocolate mousse based on ganache

Looking for a milk chocolate mousse recipe with a deliciously creamy and caramelly taste and a slightly denser texture? Then this recipe, based on ganache, may be your first choice. You can expect a smooth, yet pronounced milk chocolate flavour with a delightfully airy texture – but a firm enough texture to scoop beautiful quenelles or pipe it into desserts or pastry moulds. Rely on your preferred Finest Belgian Milk Chocolate to fine-tune the colour and the taste. Chocolate such as recipe n° 823 will yield more intense cocoa flavours. A recipe n° 665 or 668 wild yield a paler colour and sweet, more caramelly notes. And if you're after more adventurous and aromatic flavour notes, the Single Origin milk chocolate will definitely add exciting acidic, fruity or spicy hints to your chocolate mousse. Always pick a standard three-drop fluidity (3drops) to achieve the perfect smooth texture.

Recipe components

Used Callebaut products

Milk chocolate mousse based on ganache sugar free

IngredientsPreparation
  • 189g
    3.6% full cream milk
  • 23g
    isomalt

Boil together.

  • 325g
    MALCHOC-M

Pour boiling mixture onto the chocolate and emulsify.

  • 280g
    35% cream

Whip up and add to the previous mixture when its temperature is at 35°C.