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Baking
Chocolate Mousse for Silicone Molds
A pliable chocolate gelatin mousse designed for creating edible decor, 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 bloomed gelatin in 10-second bursts (do not exceed 60°C), then add it to the chocolate and cream mixture. Blend again.
5
Fill the mold and tap it gently to release air bubbles.
6
Set in the freezer for 2–3 hours. Unmold while still frozen.
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