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Mousse

This contains
Dairy

A light airy dessert that is made from combining whipped cream with an egg mixture that is often whipped to a foam but can also be cooked as a crème anglaise, and then folding these two elements together with melted chocolate to create the mousse.

Formula by Chocolate
  • 200gMilk
  • 200gCream
  • 80gYolks
  • 40gSugar
  • 500gBase
  • 570gChocolate
  • 375gCream
  • 1,445gTotal
  • 200gMilk
  • 200gCream
  • 80gYolks
  • 40gSugar
  • 500gBase
  • 590gChocolate
  • 375gCream
  • 1,465gTotal
  • 200gMilk
  • 200gCream
  • 80gYolks
  • 40gSugar
  • 500gBase
  • 570gChocolate
  • 375gCream
  • 1,445gTotal
  • 200gMilk
  • 200gCream
  • 80gYolks
  • 40gSugar
  • 500gBase
  • 590gChocolate
  • 375gCream
  • 1,465gTotal
  • 200gMilk
  • 200gCream
  • 80gYolks
  • 40gSugar
  • 500gBase
  • 580gChocolate
  • 375gCream
  • 6gGelatin
  • 24gWater
  • 1,485gTotal
  • 200gMilk
  • 200gCream
  • 80gYolks
  • 40gSugar
  • 500gBase
  • 620gChocolate
  • 375gCream
  • 6gGelatin
  • 24gWater
  • 1,525gTotal
  • 200gMilk
  • 200gCream
  • 80gYolks
  • 40gSugar
  • 500gBase
  • 820gChocolate
  • 760gCream
  • 9gGelatin
  • 36gWater
  • 2,125gTotal
  • 200gMilk
  • 200gCream
  • 80gYolks
  • 40gSugar
  • 500gBase
  • 900gChocolate
  • 740gCream
  • 10gGelatin
  • 40gWater
  • 2,190gTotal
Method
  1. 1

    Bring milk, cream, sugar and yolks to 84°C/184°F creating a crème anglaise.

  2. 2

    Strain and scale crème anglaise base.

  3. 3

    Pour over unmelted chocolate and whisk to begin emulsification.

  4. 4

    Refine emulsification with an immersion blender.

  5. 5

    At 40°C/104°F, gently fold soft whipped cream into chocolate mixture.

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