Orange and Chocolate Mousse Cornet (Created by Jos Lenaers - Jeunes Restaurateurs d'Europe Belgium)

Ingredients Preparation
2 dl orange juice
400g granulated sugar
zest of one orange
Mix together.
200g melted butter
180g flour
Mix in. Use a spoon to make small balls of pastry and put onto greaseproof paper. Press to create the desired size. Bake for approx. 8 minutes at 165°C. As soon as you remove them from the oven, shape cornets.
1L skimmed milk
800g Callebaut Chocolate Mousse
Mix together and leave to harden in the fridge. Fill the cornets with this mixture.

Finishing and presentation
Sprinkle with Callebaut Splitters and red fruit purée (optional).

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