Mousse Trappist Recipe for 50 mini pieces (Created by Renata Arassiro, Callebaut Ambassador Brazil)

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Mousse

Ingredients Preparation
200 g Callebaut® Origine Sao Thomé Melt.
35 g honey
200 g Trappist beer Rochefort 8
Warm 45°C.
Pour over the chocolate and mix.
250 g whipped heavy cream Incorporate into the ganache.

Raspberry & Fig Coulis

Ingredients Preparation
350 g fresh fig
175 g raspberry
150 g sugar
Cook.

Beer Foam

Ingredients Preparation
250 g Trappist Beer Rochefort 8
25 g sugar
Warm.
1 gelatine leaf Add.