Easter Bell
level 2
Traditionally in Belgium we celebrate Easter with chocolate, like many countries. The Easter season inspired Marc Ducobu to create a chocolate mousse on a pate a bombe base as his leading flavour. A hazelnut meringue softens the taste experience to make a rich mellow patisserie.
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Recipe components
Callebaut® ingredients
Milk chocolate mousse
| Ingredients | Preparation |
|---|---|
| Bring to the boil. |
| Add and prepare a bombe mixture. |
Add. | |
| Add. |
| Coat the mousse with a layer of Caramel Fill. |
Hazelnut meringue
| Ingredients | Preparation |
|---|---|
| Beat together. |
| Add. |
| Sprinkle the meringue with a fine layer of pearls. |
Finishing and assembly
Bake the meringue for 2 hours at 90°C. |
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