Kumabo chocolate mousse and raspberry pastry
level 2
Bold, straightforward and exciting, this patisserie is a true chocoholic's delight. Boasting with chocolate flavour, the raspberries add a light, fresh and acidic touch. Our chefs recommend using a powerful chocolate. They suggest the blend of origins Kumabo for its solid chocolate flavour and fruity notes.
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Recipe components
Callebaut® ingredients
Chocolate sand pastry
| Ingredients | Preparation |
|---|---|
| Mix. |
| Add and mix briefly. |
Set aside in the refrigerator. The next day, punch out ovals and bake at 180°C. | |
Chocolate mousse
| Ingredients | Preparation |
|---|---|
| Mix to achieve a smooth batter. |
| Mix a portion of the whipped cream with the chocolate. |
Pour the mousse into the Demarle Flexipan moulds (ref. 1054), freeze and take out of mould and place on the sand pastry. Finish with macaroons, raspberries, etc. | |
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