Chocolate mousse with ruby rb1 (for desserts)

Created by

  • Ryan Stevenson -
level 1

When creating a chocolate mousse with ruby, you may experience its taste and colour to fade. No panic: it’s quite normal. Mixing milk or cream with ruby changes the original pH of ruby chocolate, which causes the colour and taste to fade. There are a few easy ways to remedy. You can add the colour of natural ingredients such as raspberry or beetroot (doesn’t change the taste). Or you can add acidity from sour fruits such as lemons for instance.

This recipe has been tested by our chefs and yields great results. Count on great ruby taste and a sparkling colour for you ruby chocolate mousse.

Recipe components

Callebaut® ingredients

Ruby chocolate mousse for desserts

IngredientsPreparation
  • 362g
    raspberry puree
  • 90g
    kalamansi puree

Warm to 40°C.

Mix and melt to 35°C.  
Add to purees and mix well.

  • 63g
    egg whites
  • 31g
    dextrose
  • 38g
    glucose powder

Whip together. Warm slightly to create a Swiss meringue. Fold into puree-mixture.

  • 452g
    whipped cream 35%

Add and use immediately.