Easter Egg
(Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)
No-flour Sponge Cake
| Ingredients | Preparation |
|---|---|
|
280 g
egg whites
150 g sugar |
Beat until light and fluffy. |
|
220 g
egg yolks
135 g ground almonds 35 g cocoa powder Callebaut CP |
Add. |
| Bake at 190°C for 15-20 minutes. | |
Chocolate Mousse Origine Madagascar
| Ingredients | Preparation |
|---|---|
| 280 g syrup | Bring to the boil. |
| 150 g egg yolks | Add and leave to cool to 30°C. |
| 500 g dark chocolate Callebaut Origine Madagascar | Melt and add. |
| 1000 g fresh cream | Whip and fold in. |
Whipped cream
| Ingredients | Preparation |
|---|---|
|
1000 g
fresh cream 38%
50 g granulated sugar |
Whip ¾. |
