Chocolate ganache mousses with liquid centers



Standard Supplier 13th December 2016


Standard Supplier

Chocolate ganache mousses with liquid centers

⁣Chocolate ganache mousses with liquid centers by Julie Sharp


  • ⁣Dark Ganache mousse recipe:
  • 121 g Whole milk
  • 87 g Sugar
  • 58 g Liquid glucose
  • 591g 811 54%
  • 734g Whipped cream
  • ⁣White chocolate mousse ganache recipe:
  • 160g milk
  • 612g W2 Callebaut white chocolate
  • 810g Whipping cream 35% fat
  • ⁣OR
  • White chocolaté Crème pâtissier mousse:
  • 645 g Whole milk
  • 225 g Eggs
  • 95 g Caster sugar
  • 35 g Cream powder or custard powder
  • 400 g W2 Callebaut white chocolate
  • 637 g Whipped cream
  • ⁣Milk chocolate Crème pâtissière mousse recipe:
  • 240 g Whole milk
  • 57 g Egg yolks
  • 24 g Caster sugar
  • 12 g Cream powder or custard powder
  • 570g 823 Callebaut Milk chocolate
  • 667 g Whipping cream 35% fat
  • ⁣Raspberry frozen inserts:
  • 200g Raspberry puree
  • 200g Stock syrup
  • 1 Lime juice and zest
  • ⁣Baileys frozen inserts
  • Baileys Sauce Anglaise:
  • 5oog Milk
  • 4oog Cream
  • 160g Sugar
  • 15 Egg yolks
  • 100g Baileys


⁣⁣Dark Ganache mousse recipe:
Boil the whole milk, sugar and liquid glucose.
Pour over your choice of dark chocolate.
At 45°C add the whipped cream.
If you would like to use an alternative dark hocolate please see the amounts needed below:
470g Callebaut
60-40 dark chocolate
400g Callebaut
origin Brazil dark chocolate
393g Calleabut
70/30/38 dark chocolate
⁣⁣White chocolate mousse ganache recipe:
⁣Heat the cream up to 50ᵒc
Melt the white chocolate to 35ᵒc and pour the milk over and emulsify.
Whip the cream and fold through the ganache base at 35ᵒc.
⁣White chocolaté Crème pâtissier mousse:
⁣Mix the eggs, sugar and cream powder together.
Bring the milk to the boil and pour over the egg mix – combine.
Return the mixture to the pan and cook out until the mixture bubbles.
Pour the crème pâtissière over the white chocolate and emulsify.
Allow to cool to 35ᵒc and then fold through the semi whipped cream.
⁣Milk chocolate Crème pâtissière mousse recipe:
⁣Mix the egg yolk, sugar and cream powder together.
Boil the milk and then pour onto the egg yolk mix and combine.
Return to the pan and cook out until the mixture thickens and begins to bubble.
Pour the warm cream over mix over the chocolate and emulsify together.
Cool down to 45ᵒc and then fold through the semi whipped cream.
⁣⁣Raspberry frozen inserts:
⁣Mix all of the ingredients together and then deposit
into a half sphere silicon mat.
Turn the frozen coulis out and place back into the
freezer until needed.
You can use any fruit flavours for the inserts, the
only two things that will stop them freezing is too much sugar or too much alcohol.
Some of the purees maybe a bit thicker like pear for
example, so make sure you have a liquid consistency before it is frozen this way your customers will have the desired effect when they cut into the mousse.
⁣⁣Baileys frozen inserts
Baileys Sauce Anglaise:·
Bring the milk and cream to the boil.
Whisk the egg yolks and sugar together.
Pour the boiling milk on to the eggs and sugar mix and then return to a clean pan.
Cook to over a low heat to 85ᵒc (you do not really want the sauce to thicken as we want it run out of the mousse when it is cut into).
Pass and then cool down add in the baileys.
Pipe into a silicon half sphere mould and then freeze.
You can use different types of Alcohol, again do not
use too much as this stops the insert from setting.
You could also infuse the sauce anglaise with
different herbs or spices to make the insets.
The liquid inserts must be placed in the center of the mousses; if they are placed towards the base or sides of the mousse, when the insert defrosts it will leak out of the mousse and ruin it.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.