White sugar free chocolate mousse based on ganache

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 3drops symbol on the packaging.

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)

White chocolate mousse based on ganache sugar free

IngredientsPreparation
  • 170g
    3.6% full cream milk
  • 23g
    isomalt

Boil together.

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.