Memorable Mousse

level 1

A luxurious dessert designed for sharing, this tasty recipe is perfect for operators looking for a premium, show-stopping dessert that suits any occasion.

Recipe components

Gold Anglaise Sauce

IngredientsPreparation

Whisk the egg yolk and sugar together
Bring the cream to the boil and pour onto the egg yolks and sugar. Cook to 85c
Add in the Callebaut gold chocolate callets and emulsify. Allow to cool to 35c
Pipe the mixture into 20 25g circles in a round silicone mould and freeze

 

Chocolate Mousse

IngredientsPreparation

Whisk the egg yolk and sugar together
Bring the cream to the boil and then pour onto the egg yolks and sugar. Cook to 85c
Add in the Callebaut gold chocolate callets and emulsify. Allow to cool to 35c
Pipe 15g into a round silicone mould and freeze

Chocolate Sable

IngredientsPreparation

Pre-heat the oven to 180c
Rub the butter into the all the dry ingredients
Add the eggs to bring the mix together and form a dough
Roll out the dough to 4mm and cut 6cm round disks from the dough
Refrigerate for 30 minutes before baking
Bake for 8 minutes

Glaze

IngredientsPreparation

Garnish

IngredientsPreparation

Assembling

Demould the mousse onto a wire rack and pour the glaze on top
Remove from the rack when it has stopped dripping and place on one of the sables
Cover the sides with dark chocolate vermicelli
Finish with a wax seal stamp on top