Chocolate ginger mousse

level 2

Bold, beautiful and exotic flavours: dark chocolate meets ginger and banana. Our chefs recommend using a powerful origin chocolate that pairs well with exotic flavours to create a wonderful balance, just like the Single Origin Brazil used in this recipe.

Recipe components

Used Callebaut products

Ginger dacquoise

IngredientsPreparation
  • 250g
    egg white
  • 80g
    sugar

Beat together.

  • 200g
    almond powder
  • 200g
    icing sugar
  • 25g
    grated ginger

Mix in.

Spread out on a baking sheet. Bake for 15-20 min. at 180°C. Cut out circles.

Caramelised banana

IngredientsPreparation
  • 375g
    diced banana
  • 50g
    sugar

Caramelize.

  • 20g
    rum

Quench the banana cubes with the rum.

Pour onto a Silpat baking sheet and freeze. Cut out circles.

Chocolate mousse

IngredientsPreparation
  • 150g
    egg yolks
  • 300g
    syrup

Heat in the microwave and beat until foamy.

Chocolate mousse

IngredientsPreparation
  • 150g
    egg yolks
  • 300g
    syrup

Heat in the microwave and beat until foamy.

Melt and mix in at 50°C.

  • 500g
    whipped cream
  • 80g
    rock candy

Mix in.

Pour into moulds and freeze. Remove from the moulds and spray yhe surface with a mixture of cocoa butter and dark chocolate using an air gun. Finish with a chocolate decoration.