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Desserts
Mousse for Molds
A dense chocolate mousse that's perfect for creating 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 50g of cold milk for at least 10 minutes.
2
Heat the cream to 70°C in a saucepan or microwave in short bursts.
3
Combine the chocolate with the hot cream and blend the mixture until smooth.
4
Melt the gelatin in 10-second pulses (no higher than 60°C) and fold it into the chocolate and cream. Blend everything together.
5
Fill your molds and tap them gently to release air bubbles.
6
Set in the freezer for 2–3 hours. Unmold immediately.
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