Chocolate ginger mousse

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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.

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Recipe components

Callebaut® ingredients

Ginger dacquoise

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
150g egg yolks 300g syrup	Heat in the microwave and beat until foamy.

Chocolate mousse

Ingredients	Preparation
150g egg yolks 300g syrup	Heat in the microwave and beat until foamy.
220g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Brazil - 2.5kg Callets 65g butter	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.