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

Ginger dacquoise

Ingredients Preparation
250g egg whites
80g sugar
Beat together.
200g almond powder
200g icing sugar
25g grated fresh ginger
Mix in.
Spread out on a baking sheet. Bake for 15 - 20 min. at 180°C. Cut out circles.

Caramelised banana

Ingredients Preparation
375g banana cubes
50g sugar
Caramelize.
20g rum Quench the banana cubes with the rum.
Pour onto a Silpat baking sheet and freeze. Cut out circles.

Chocolate mousse

Ingredients Preparation
150g egg yolks
300g syrup
Heat in the microwave and beat until foamy.
240g Callebaut Origine Ghana
65g butter
Melt and mix in at 50°C.
500g whipped cream
80g candied sugar
Mix in.
Pour into moulds and freeze. Remove from the moulds and spray yhe surface with a mixture of cocoa butter and dark chocolate using an air gun. Finish with a chocolate decoration.

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