Fundamental: Light Chocolate Mousses

Recipe by François Galtier



Boil milk, add gelatin mass and pour onto the chocolate to make a ganache. At the appropriate temperature, delicately add soft whipped cream to the ganache.

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Chef's Tip

You can very easily flavour the mousse with an infusion into the milk (such as vanilla, coffee, tea or aromatic herbs). Make the infusion in pure milk, and scale again after infusion to get the quantity of milk given in the recipe.