White chocolate mousse based on ganache
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.
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Recipe components
Callebaut® ingredients
White chocolate mousse based on ganache
Ingredients | Preparation |
---|---|
Add together. | |
| Boil together and pour onto the chocolate and cocoa butter. Emulsify. |
| Add. |
| Whip up and add to previous mixture at 35°C. |