Chocolate mousse and orange marmalade

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

Premiumising your desserts on the menu turns them into tasty musthaves. Here's a very easy recipe, using the Callebaut® mousse premix. Sure, you can also serve it with homemade mousse from scratch.

Recipe components

Callebaut® ingredients

Orange nuts & marmelade

IngredientsPreparation
  • 500g
    water
  • 100g
    glucose syrup
  • 600g
    sugar
  • Q.S.
    orange peel slices

Bring to the boil and leave the orange peels to simmer.

  • Q.S.
    raisin and nut mix

Grill the nuts. Chop roughly and mix in the marmelade.

Dark chocolate mousse

IngredientsPreparation

Mix together and beat for 5 minutes. Leave to cool for 2 hours.

Finishing and presentation

Scoop a quenelle of dark chocolate mousse and dress it up in the middle of a dessert plate. Finish with a crunchy biscuit and the orange marmelade.