Kumabo chocolate mousse and raspberry pastry

Created by

  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium
level 2

Bold, straightforward and exciting, this patisserie is a true chocoholic's delight. Boasting with chocolate flavour, the raspberries add a light, fresh and acidic touch. Our chefs recommend using a powerful chocolate. They suggest the blend of origins Kumabo for its solid chocolate flavour and fruity notes.

Kumabo chocolate mousse and raspberry pastry

Recipe components

Chocolate sand pastry

  • 250g
  • 400g
    white flour
  • 1g


  • Q.S.
    Medium roasted hazelnut pieces
  • 25g
    Cocoa powder
  • 150g
    icing sugar
  • 2As needed
    whole egg(s)

Add and mix briefly.

Set aside in the refrigerator. The next day, punch out ovals and bake at 180°C.

Chocolate mousse

  • 400g
    syrup at 30 Brix
  • 100g
    whole egg(s)
  • 200g
    egg yolks

Mix to achieve a smooth batter.

  • 500g
  • 900g
    whipped cream

Mix a portion of the whipped cream with the chocolate.
Mix with the smooth batter. Add the rest of the cream and carefully blend in.

Pour the mousse into the Demarle Flexipan moulds (ref. 1054), freeze and take out of mould and place on the sand pastry. Finish with macaroons, raspberries, etc.