Chocolate mousse with ruby rb1 (for entremets)

When using ruby to create a chocolate mousse, you may experience its taste and colour to fade. First: that’s absolutely normal, since you change the natural pH of ruby by adding milk or cream. Second: there’s an easy way to fix it. For instance, by adding the colour of natural ingredients such as raspberry or beetroot (you won’t taste it!). Or by adding acidity from lemons or sour fruits for instance.

With this recipe, you can’t go wrong. Expect a beautifully ruby coloured chocolate mousse boasting with fresh, fruity chocolate taste.

Recipe components

Used Callebaut products

ruby chocolat mousse for entremets

IngredientsPreparation
  • 362g
    raspberry puree
  • 90g
    kalamansi puree

Warm to 40°C.

Mix and melt to 35°C. Add to purees  and mix well. 

  • 63g
    egg whites
  • 31g
    dextrose
  • 38g
    glucose powder

Whip together.  
Warm slightly to create a Swiss meringue.  Fold into puree-mixture.

  • 452g
    whipped cream 35%

Add and use immediately.