Easter bunny (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Flourless biscuit

Ingredients Preparation
280 g egg whites
150 g sugar
Beat together.
220 g egg yolks
130 g ground almonds
35 g cocoa powder Callebaut CP
Cook for 7-8 minutes at 180°C.
Coat the mould with Callebaut Strong 70-30-42NV dark chocolate.

Chocolate meringue

Ingredients Preparation
170 g egg whites
170 g sugar
Beat together.
120 g icing sugar
40 g cocoa powder Callebaut CP
Cook for 15 minutes at 170°C.

Chocolate zabaglione

Ingredients Preparation
90 g crème fraîche
50 g milk
100 g sugar
Bring to the boil.
250 g egg yolks Incorporate and make a custard.
Mix and beat.
350 g dark chocolate Callebaut Select 811NV Melt and add.
800 g crème fraîche Add.

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