- 250gwhipping cream
- 25gglucose
- Q.S.Callebaut - Finest Belgian White Chocolate - Recipe N° W2
- 100gsoftened butter
Make It Special - Transfer Sheet
Ingredients
Method
Bring the cream and glucose to the boil. Pour over the chocolate, leave to sit for 1 min and then mix together. Add the softened butter and mix. Spread this mix on top of a transfer sheet and then build your mousse as normal. Place into a freezer. Take out of the freezer and remove the transfer sheet immediately. If you do not take off the plastic straight away the chocolate will begin to soften and you will not get a clean release from the cake.
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