Chocolate brownie, white chocolate mousse and strawberry essence

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 2

Recipe components

White chocolate mousse

  • 125g
  • 1pod(s)

Bring to the boil. 

  • 12g
  • 30g
    egg yolks

Beat together

  • 12g
    corn starch

Add and stir to achieve a smooth paste. Pour the boiling milk onto the egg yolk mix, return to the saucepan and cook out.

Add and allow to cool to 25°C (77°F).

  • 335g
    whipping cream

Beat until stiff and fold in



Combine and melt. 

Add and mix together.

Pour into rubber mats and bake in a convection over for 20-30 min. at 160°C (320°F). When removing from the oven the mixture should still be soft in the middle. 

Strawberry essence

  • 500g
    frozen strawberries

Place into a stainless steel bowl.

  • 300g
    caster sugar

Sprinkle over the strawberries.

Completely cover the bowl with cling fi lm, making sure not to leave any gaps. Place the bowl onto a bain-marie and simmer over a low heat for 1 hour. Strain the strawberry juice through a muslin cloth. Adjust the sweetness to taste.

Chocolate lace tuile


Mix together.

Boil the butter, cocoa butter and glucose. Add the water. Cook until it thickens slightly. Leave to cool, add to the sugar mixture, then refrigerate.

Bake on a Silpat® mat for 9-10 min. at 160°C (320°F). Take out of the oven and allow to cool slightly. Cut into long triangles. Store in an airtight container.

Finishing and presentation

- Place the brownie in a serving bowl.

- Pour the strawberry essence around the edge.

- Place strawberry halves in the dish around the brownie.

- Place a quenelle of white mousse on top of the brownie and decorate with a chocolate tuile.