Chocolate mousse, sabayon, marshmallow and passion fruit

Created by

  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium
level 3

For this recipe, chef Lieven Lootens found inspiration in South Africa. He uses ostrich eggs and the typical South African Amarula liqueur, made from the fruits of the elephant tree, for the sabayon. Sure you can replace the ostrich eggs with regular ones. The taste sensation you'll create with this recipe touches every taste bud. The fruity acidity in combination with the overwhelming chocolate flavours works extremely well.

Recipe components

Used Callebaut products

Marshmallow

IngredientsPreparation
  • 500g
    milk
  • 9g
    gelatin leaves
  • 200g
    coconut cream

Heat 100 g of the milk (40°C) and dissolve the gelatine in it.
Beat at high speed in the Kitchen Aid and pour in the rest of the milk (pre-cooled at 4°C).
Beat for 10 minutes into a light, firm foam.
Mix in the coconut cream (sweetened and pre-cooled at 15°C).
Spread out on a tray in a thick layer (ca. 2 cm).

  • 500g
    milk
  • 9leaf/leaves
    gelatin
  • 1spoon(s)
    curry powder
  • 1spoon(s)
    turmeric
  • 100g
    mango coulis
  • 50g
    passion fruit coulis
  • 50g
    sugar

Heat 100 g of the milk (40°C) and dissolve the gelatine in it.
Beat at high speed in the Kitchen Aid and pour in the rest of the milk (pre-cooled at 4°C).
Beat for 10 minutes into a light, firm foam.
Mix in the spices, the coulis and sugar.
Pour on top of the first layer and spread out gently.
Put away in the fridge. 
Top with curry powder.

Chocolate crumble

IngredientsPreparation

Beat the butter with half of the sugar, and mix in cocoa powder and salt.
Beat the egg whites and eventually add the rest of the sugar and the sugar-cocoa powder mixture.
Spread on a baking tray and bake at 160°C during 12 minutes.

Chocolate mousse with passion fruit

IngredientsPreparation
  • 240g
    whole egg(s)
  • 285g
    mango puree
  • 285g
    passion fruit puree
  • 220g
    icing sugar
  • 245g
    butter

Mix the eggs with both coulis. Add in the sugar and mix with the blender.
Heat while stirring to 83°C.
Remove from the heat. Leave to cool to 65°C and mix in lumps of butter.
Mix well for at least 5 minutes.

Beat the egg whites and – when firm – add in the sugar while beating further.
Beat the cream until lightly firm.
Melt the chocolate.
Mix the mango-passion mix with the cream and half of the egg whites.
Add this mixture to the melted chocolate.
Finally mix in carefully the rest of the egg whites.

Passion coulis

IngredientsPreparation
  • 240g
    whole egg(s)
  • 285g
    mango puree
  • 285g
    passion fruit puree
  • 220g
    icing sugar
  • 245g
    butter

Mix the eggs with both coulis. Add in the sugar and mix with the blender.
Heat while stirring to 83°C.
Remove from the heat. Leave to cool to 65°C and mix in lumps of butter.
Mix well for at least 5 minutes.

Amarula Sabayon

IngredientsPreparation
  • 100g
    ostrich egg yolk
  • 100g
    Amarula liqueur
  • 100g
    milk

Mix the ingredients.
Beat into a sabayon over a medium heat.

Presentation

Arrange a layer of chocolate mousse with passion fruit at the bottom of an ostrich egg (cut halfway). Arrange some cubes of marshmallow next to the mousse together with some drops of coulis and some chocolate crumble. Finally serve a spoon of warm sabayon over it.