Hot chocolate mousse and liquorice meringue

Created by

  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium
level 2

Something different: this chocolate mousse is served hot, turning it into a comforting and extremely indulgent dessert. The meringue flavoured with liquorice adds a spicy note, complementing the warm and spicy flavour notes that can be found naturally in the chocolate.

Recipe components

Used Callebaut products

Warm chocolate mousse


Boil the cream and pour it onto the chocolate.
Blend the egg whites in. Pour into a siphon bottle and place 2 pressure cartridges in. Keep the siphon warm in the bain-marie.

Liquorice meringue

  • 3g
    methyl cellulose
  • 30g
    liquorice paste
  • 20g
  • 220g
  • 15g

Add together and mix well. Allow to stand one night in the refrigerator at 3°C to hydrate. The next day whip the content up with a mixer with a planetary blade and spread out (1 cm thick). Dry for a few hours at 40°C in the oven and keep in a closed box with silica gel.

Finishing and presentation

Serve in a deep plate and use a dried astralagus root as a spoon.