Eggless Milk Chocolate Mousse #youtubeshorts #dessert #holiday #shorts #

By Bruno Albouze · 30 min

Ingredients

Instructions

1. Gently melt the milk chocolate over a bain-marie, and remove from the heat once melted.
2. Heat 125 g of heavy cream with the honey and glucose.
3. When the cream reaches 80°C (176°F), add it to the melted chocolate and stir until combined.
4. Pour the mixture into a narrow container, add the remaining 315 g of heavy cream and blend with an immersion blender. Refrigerate overnight.
5. Whip the chilled ganache to medium peaks, watching closely as it thickens quickly.

Summarized from Bruno Albouze's video. Watch it for the details.

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