Chocolate mousse

How to design and create the texture in a Chocolate Mousse that needs to be able to cope with any thermal stresses, such as standing for a long time on display?

World Champion Pastry Chef Francesco Boccia reveals his techniques


The problem

A Dark Chocolate Mousse needs uniform structure and stability so it does not become dry and inconsistent if it is in a window for a long time.

The solution

The structure has to be hydrated to give it the right, long-lasting creaminess. Adding 0.5%- 0.8% of Gelecta keeps the structure soft and light, with more liquid (hydrated) to prevent the mousse from granulating during storage, and at the same time provide the right stability.

The recipe


140 g water

150 g dark chocolate 67% coating
50 g sugar
190 g fresh cream 35% fat


Heat the water and sugar to 80°C and add the gelatin powder, mixing with a blender.

Pour onto the chocolate in stages, mixing first with a spatula, and then with a hand blender to create a bright, elastic emulsion.
When the mixture is at 37°C, lighten with the semi-whipped cream.

Gelecta, l’Active Powder Gelatin for perfect texture.

GELECTA is the new-generation gelatin with Active Powder technology so it can be added directly to a recipe without pre-hydration.