Intense milk chocolate mousse

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

With our intense Power 41 milk chocolate as main ingredient, this recipe creates a milk chocolate mousse that combines an intense milk chocolate taste with powerful cocoa flavours. Its tempered sweetness and deliciously smooth, airy texture make it the perfect dessert. But if you’re looking for a milk chocolate mousse to use in your pastries, we suggest checking out our chocolate mousse recipes based on pâte à bombe or crème anglaise.

Recipe instructions

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Intense milk chocolate mousse

  • 149g
    whole milk
  • 30g
    glucose syrup DE 60

Mix and bring to the boil.

Pour the hot mixture onto the Callets™ and homogenise with the hand mixer.

  • 18g
    gelatin mass

Mix in.

  • 238g
    35% cream (whipped 2/3)

When the chocolate mixture has cooled down to 35°C, fold in 1/4 of the whipped cream to create a smooth ganache. Then fold in the rest of the cream.