Home / Chocolate Mousse Pops
- 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.
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