Duo of chocolate mousse
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
Chocolate sugar dough
| Ingredients | Preparation |
|---|---|
|
175g
butter
125g sugar |
Cream together |
|
65g
eggs
115g almond powder 35g Callebaut Cocoa powder CP |
Mix in. Leave to rest in the refrigeratorfor 2 hours. Spread out in a thin layer and cut out rectangles. Bake for 10 minutes at 170°C |
White chocolate mousse
| Ingredients | Preparation |
|---|---|
|
400g
Callebaut White Chocolate Mousse
500g milk |
Mix and beat together for 5 minutes. Fill Flexipan moulds with the white mousse and put in the freezer in order to unmould easily |
Dark chocolate mousse
| Ingredients | Preparation |
|---|---|
|
400g
Chocolate mousse powder
500g milk |
Mix together and beat for 5 minutes. Fill plastic tubes with the dark mousse and put away in the freezer |
Finishing and presentation
Remove the white and dark chocolate mousse from the moulds. Arrange
the 2 chocolate mousses on the almond-sugar paste base and finish
with a chocolate decoration.
