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Home / Chocolate Mousse Pops
Chocolate Mousse Pops
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Intermediate
- Components Of Recipe
- Chocolate Mousse
- Final Assembly
Chocolate Mousse
| 75g (2.6oz) | |
| 100g (3.5oz) | |
| 500g (17.6oz) | |
| 250g (8.8oz) | |
| 250g (8.8oz) |
Method of Preparation
- Bring heavy cream #2 to a boil and pour over the to create a ganache.
- Add the heavy cream #1, milk and in a mixing bowl.
- Whip to soft peaks and fold into the room temperature ganache.
- Use as needed in final assembly.
Final Assembly
| as needed | |
| 1 each | |
| as needed |
Method of Preparation
- Place into the freezer on a pan and allow to freeze for fifteen minutes.
- Fill a piping bag with the Chocolate Mousse.
- Remove the mold from the freezer. Fill the mold with the Chocolate Mousse. Insert into the mold, then clean the mold with an offset spatula.
- Return the mold to the freezer and allow the pops to harden for at least one hour.
- Once the pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
- Place the pops into a freezer for one hour.
- Melt to 30°C/86°F.
- Remove the pops from the freezer and dip into the . Return them to a frozen sheet tray.
- Garnish as desired.
- Return the pops to the freezer for fifteen minutes to fully set.
- Place the pops in the display case and serve.
Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027 Tel: 704.707.0300 Fax: 704.707.0301 Toll-Free: 866.977.3435
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