Kissed Chocolate Mousse

level 1

A light delicious mousse, created with ruby and white chocolate callets alongside raspberry jelly, making it perfect for the Spring occasion. Decorate with Mona Lisa crisp pearls, blossoms and pencils to further premiumise this dessert.

Recipe components

Callebaut® ingredients

Raspberry Jelly

IngredientsPreparation
  • 400g
    raspberry puree
  • 100g
    sugar
  • 100ml
    water
  • 3leaf/leaves
    Gelatine

Make a syrup out of the sugar and water
Soften the gelatine in cold water before squeezing it out and adding it to the hot syrup
Warm the puree and add the two liquids together
Leave until cool
Places the glasses into an egg crate on a slight tilt
Pipe in 30g of the jelly and leave in the fridge to set

Ruby Chocolate Mousse

IngredientsPreparation

Bring the cream and glucose to the boil
Pour over the chocolate and emulsify well
Add the lemon juice
Cool the ganache to 40-45c
Fold through the lightly whipped cream

White Chocolate Mousse

IngredientsPreparation

Bring the cream and glucose to the boil
Pour over the chocolate and emulsify
Cool the ganache to 40-45c
Fold through the lightly whipped cream

Decoration

IngredientsPreparation
  • 2piece(s)
    Crispearls™ - Ruby Chocolate - 0,8kg
  • 1piece(s)
    Marbled Chocolate Large Pencils
  • 1piece(s)
    Mona Lisa Ruby Blossoms

Assembly

Place the two mousses into piping bags and cut the ends of the bags
Place both the bags into another piping bag that has a 1cm nozzle in, so you have two different mousses within one piping bag
Pipe into the glasses. This should create a swirl
Decorate with the crisp pearls, blossoms and marbled pencil