Callebaut Chocolate mousse based on pâte à bombe

[@nerdweed]

I am very satisfied with this recepie. I did half recepie with SICAO BLEND. The texture and mouth feel are amazing, it's perfect for a soft mousse cake. Its well aerated and the structure holds very well when refrigerated.

[@bearbon2]

I'm adding this to my Favorites. Thanks for the instruction!

[@cher128bx]

Very well crafted and informative video.
Thank you!

[@flalasap]

thanks for uploading

[@JayPatel-bh6jm]

Do you add the cream into the Hot chocolate, or do you need to allow the chocolate to cool first?

[@kevinonono]

Hello, can this mousse be frozen, in individual portions?