Callebaut Distancing Dessert

Created by

  • Julie Sharp - UK & Ireland Head of Chocolate Academy

A sharing platter concept for the times we are in. These individual desserts can be assembled to look like one large dessert but are in fact individual portions not to be shared!

Milk Chocolate Mousse

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)

Chocolate tray

Chocolate Mousse

IngredientsPreparation

Make the Callebaut Mousse Mix according to packet instructions.

Mango and Passion Fruit Compote

IngredientsPreparation
  • 40g
    diced mango
  • 10g
    passion fruit
  • 50g
    mango puree
  • 20g
    sugar

Warm the fruit puree and dissolve the sugar add in the fruits.

Raspberry and Strawberry Compote

IngredientsPreparation
  • 50g
  • 25g
    strawberries
  • 25g
    fresh raspberries
  • 25g
    sugar

Repeat previous step by warming the fruit puree and dissolving the sugar then adding in the fruits.

Assembling

IngredientsPreparation
  • 10g
  • 10g

Pipe bulbs of chocolate mousse into the chocolate rectangle cups.

Place brownie cubes decoratively on top of the mousse.

Spoon compote in between the brownie cubes.

Sprinkle the top of the dessert with crispearls.