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Desserts
Chocolate Mold Mousse
A firm gelatin-based chocolate mousse, perfect for crafting edible decorations, bas-reliefs, and cake flowers.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in 50 g of cold milk for at least 10 minutes.
2
Heat the heavy cream to 70°C in a saucepan or in the microwave using short bursts.
3
Combine the chocolate with the hot cream and blend until smooth with an immersion blender.
4
Melt the gelatin in 10-second bursts (keeping it under 60°C), add it to the chocolate and cream mixture, and blend again.
5
Pour into the molds and tap to release any air bubbles.
6
Set in the freezer for 2–3 hours. Unmold while still frozen.
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