Chocolate meringue mousse

Created by

Julie Sharp - UK & Ireland Head of Chocolate Academy

level 2

Delightful crisp and a tender chocolate mousse in one Christmas recipe. Can it get any better than this? This patisserie is pretty easy to make. The presentation requires precision and advanced patisserie skills, the rest is pretty straightforward. Tip of the chef: if you don't have an airbrush gun at your disposal, you can dust the surface with chocolate powder or a mix of cocoa powder and icing sugar.

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Recipe components

Callebaut® ingredients

Chocolate mousse

Ingredients	Preparation
250g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - C811 - 5kg Block 250g butter 200g pasteurized egg whites 150g sugar 90g pasteurized egg yolks	Melt the chocolate to 45°C. Beat the butter until smooth. Add the chocolate into the butter in three additions. Beat until smooth. Make an Italian meringue with the egg white and sugar. Add the egg yolk and whisk for 30 sec. Fold the two mixes together and use immediately.