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Chocolate mousse in dessert glasses (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Almond sponge cake

Ingredients Preparation
350g almond paste (50 % almonds)
140g eggs
90g egg yolks
Mix and beat together
300g egg whites
115g fine sugar
Whip the egg whites together with the sugar until stiff. Fold to the first preparation delicately
135g flour Sieve and fold in. Spread out on a baking tray and bake for 10 minutes at 190°C. Cut out circles to fit in the dessert glasses

Raspberry marmelade

Ingredients Preparation
250g raspberries
200g sugar
Bring to the boil and reduce until marmelade

Dark chocolate mousse

Ingredients Preparation
400g Callebaut Dark Chocolate Mousse
500g milk
Mix together and beat for 5 minutes

Finishing and presentation
Pipe a layer of dark chocolate mousse in the glasses. Cover with a slice of almond sponge cake, raspberry marmelade and a second slice of sponge cake. Fill up with dark chocolate mousse and some chocolate decorations.


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