Hot chocolate mousse and liquorice meringue

Created by

  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium
level 2

Something different: this chocolate mousse is served hot, turning it into a comforting and extremely indulgent dessert. The meringue flavoured with liquorice adds a spicy note, complementing the warm and spicy flavour notes that can be found naturally in the chocolate.

Recipe components

Used Callebaut products

Warm chocolate mousse

IngredientsPreparation
  • 300g
    egg white
  • 400g
    Ecuador
  • 200g
    cream

Boil the cream and pour it onto the chocolate.
Blend the egg whites in. Pour into a siphon bottle and place 2 pressure cartridges in. Keep the siphon warm in the bain-marie.

Liquorice meringue

IngredientsPreparation
  • 3g
    methyl cellulose
  • 30g
    liquorice paste
  • 20g
    sugar
  • 220g
    water
  • 15g
    maltodextrine

Add together and mix well. Allow to stand one night in the refrigerator at 3°C to hydrate. The next day whip the content up with a mixer with a planetary blade and spread out (1 cm thick). Dry for a few hours at 40°C in the oven and keep in a closed box with silica gel.

Finishing and presentation

Serve in a deep plate and use a dried astralagus root as a spoon.