Duo of chocolate mousse (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre 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.