Chocolate mousse, almond sponge and raspberry

level 1

With this chocolate mousse recipe, you'll create the full delight of a pastry in a tiny glass in no time. Great as a small treat with café gourmand - wonderful to serve a full-size dessert. Easy to serve, even at the most busiest of times of service.

Chocolate mousse, almond sponge and raspberry

Recipe components

Used Callebaut products

Almond sponge cake

IngredientsPreparation
  • 350g
    almond paste 50%
  • 140g
    whole egg(s)
  • 90g
    egg yolks

Mix and beat together.

  • 300g
    egg white
  • 115g
    fine sugar

Whip the egg whites together with the sugar until stiff. Fold to the first preparation delicately.

  • 135g
    flour

Sieve and fold in. Spread out on a baking tray and bake for 10 minutes at 190°C. Cut out circles to fit in the dessert glasses.

Raspberry marmelade

IngredientsPreparation
  • 250g
    fresh raspberries
  • 200g
    sugar

Bring to the boil and reduce until marmelade.

Finishing and presentation

Pipe a layer of dark chocolate mousse in the glasses. Cover with a slice of almond sponge cake, raspberry marmelade and a second slice of sponge cake. Fill up with dark chocolate mousse and some chocolate decorations.

Dark chocolate mousse

IngredientsPreparation

Mix together and beat for 5 minutes.