Chocolate Mousse Spheres

Who doesn't love a decadent chocolate mousse, be it a white or dark? The challenge is always how to make the dessert smooth and light and does not overwhelm. So it's a good thing to have the mousse in individual bite-size portions. It's economical, too! I was in search for a good light white chocolate mousse recipe when I realized that I already had one in my collection of recipes! 

I'd say use your favorite chocolate mousse recipes and you will definitely have a delightful dessert next time you entertain your guests or to make for your special someone.

Any chocolate mousse recipes will work on this one provided that you have the following tools -

- A drain rack for glazing the mousse;

- a baking sheet the same size as your molder and fits inside your freezer;

- a plastic wrap;

- small silicon spherical molds that you can get at your favorite baking supplies store; and

- and instant read thermometer.

You're basically making a ball out of 2 half spheres and then you will enrobe the mousse with Ganache! Here's a tip, your ganache is ready for enrobing at 90'F. Pour it over the still-frozen mousse and it will set almost instantly. A quick and steady hand and a little bit of technique will ensure that the mousse is perfectly coated. 

It's a perfect hostess gift for dinners and a wonderful treat for chocolate lovers!

I love the sheen of the ganache because it reflects the light. Perfection!