Arriba chocolate mousse, yoghurt sponge and lime crumble

Created by

  • Annemie Van Trimpont - Callebaut® Ambassador and owner of Meat Culinaire Slagersboetiek Belgium
level 2

If you're looking for a new take on chocolate mousse, then this easy recipe is definitely worth trying. The intensity of the Single Origin milk chocolate Arriba works really well in mousse. The yoghurt sponge and lime crumble add some lovely textures enhancing the sensory experience.

Arriba chocolate mousse, yoghurt sponge and lime crumble

Recipe components

Used Callebaut products

Arriba chocolate mousse

IngredientsPreparation
  • 1l
    40% cream

Whip.

Melt together.
 

  • 200g
    egg yolks
  • 150g
    sugar

Beat.
Add the melted chocolate to the egg yolks and combine thoroughly. Stir the egg yolk mixture into the cream.

  • 300g
    egg white
  • 170g
    sugar

Whip and add this at the end of the preparation.

Chocolate and lime crumble

IngredientsPreparation
  • Q.S.
    lime zest

Leave the lime peel to dry overnight at 50°C. Then grind into a fine powder.

Melt.

  • 500g
    Pailleté Feuilletine

Mix with the melted chocolate. 

Spread out on a Silpat baking sheet and leave to set. Crumble.

Yoghurt sponge cake

IngredientsPreparation
  • 600g
    egg white
  • 120g
    granulated sugar
  • 120g
    powdered yogurt
  • 125g
    almond powder
  • 40g
    pastry flour

Combine all the ingredients to a smooth consistency in the blender and push the mixture through a fine sieve.

Fill an espuma bottle halfway to the top and insert 4 gas capsules. Spray enough of the mixture into a beaker to create a thin base. Cook on high power in the microwave for 45 seconds.