Mistakes you're making with mousse and how to fix them FAST

In this video, we'll give you 5 quick tips to make the fluffiest chocolate mousse you've ever tasted. Don't miss these tricks to achieve a delicious and perfectly fluffy dessert!
CHOCOLATE MOUSSE
Cookie
160g ground oreo
60g melted butter
Mousse
360g Dark Chocolate
280g Milk Chocolate
360g whipping cream
Ganache
100g dark chocolate
100g milk chocolate
120g milk
Chef José Ramón Castillo, known as Chef JoseRa, is one of the most renowned chefs in Latin America and is the greatest representative of Cocoa in Latin America.
He is a Master Chef Mexico, Top Chef by Larousse, a world expert in chocolate, pastry and bakery, as well as savory cuisine.
Considered the leading representative of cocoa in Latin America, he was named Master Chocolatier of the Americas by the Cergy Pontoise University in Paris, Safeguarder of Mexican Cocoa by SAGARPA and has been named one of the top Chefs in Mexico by Larousse.
He has participated in several television programs over the course of 18 years, scoring Xocolatl, Cocineros Mexicanos, MasterChef Mexico and Colombia.
Author of three bestsellers with Planeta and Grupo México publishing houses, winning international awards.
Chef José Ramón Castillo is the Founder of QUE BO! Mexican Evolutionary Chocolate Shop, Mother, Bakery and Helaíto, Ice Cream Shop
Winner of the Savour Award at the Paris Chocolate Fair 2024 For the best tasting chocolates in the world.
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