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White chocolate mousse

In this chocolate mousse, gelatin is used to gel. This makes the mousse better suited for freezing in a mold. The mousse remains stable after thawing.

Makes 1300 grams.

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Allergens and dietary requirements

  • Soy
  • Cow's milk
  • Lactose
  • Egg

Ingredients

200
g
milk
40
g
sugar
60
g
egg yolk
6
g
gelatin leaves, soaked in cold water
400
g
white couverture chocolate
600
ml
whipping cream

Scale recipe

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