Gold chocolate mousse

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

Recipe components

Gold chocolate mousse


Add together.

  • 222g
  • 21g
    glucose syrup

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

  • 36g
    gelatin mass

Add and mix in.

  • 446g
    whipped cream

Add to previous mixture when its temperature is at 35°C.