Ruby chocolate mousse & cocoa crumble

Created by

  • Ryan Stevenson -
level 2

This recipe combines a few dessert essentials – which together create a full-blast taste experience. The dessert creates a tasty match between the indulgence and crunch of the dark crumble and the fresh and fruity sensation of ruby. Stimulating the entire palate, this dessert will surprise your customers with its lightness and with its bold flavours.

Preparing the different components takes some time of course – yet once done, plating goes fast and efficient.

Recipe components

Used Callebaut products

Cocoa Crumble

IngredientsPreparation

Crumble together in a stand mixer equipped with a flat beater. Spread out on a baking tray lined with baking paper and leave to cool in a refrigerator for 2 hours. Bake at 165°C for 15 to 20 minutes.

Ruby chocolate mousse

IngredientsPreparation
  • 362g
    raspberry puree
  • 90g
    kalamansi puree

Warm to 40°C.

Mix and melt to 35°C.
Add to purees and mix well.

  • 63g
    egg whites
  • 31g
    dextrose
  • 38g
    glucose powder

Whip together. Warm slightly to create
a Swiss meringue. Fold into puree-mixture.

  • 452g
    whipped cream 35%

Add and use immediately.

Ruby Ice Cream Base

IngredientsPreparation
  • 299g
    milk
  • 299g
    water
  • 45g
    yoghurt

Warm to 40°C.

  • 60g
    dextrose
  • 12g
    dried glucose 40DE
  • 6g
    stabiliser

Add and pasteurise.

Mix in well. Let cool.

  • 120g
    raspberry puree

Add cold. Mix again and churn.

Tip: Serve with Callebaut Brésilienne BRES.