Light white chocolate mousse and exotic fruit salad

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

White chocolate and exotic fruits make for great refreshments. In this recipe, the rich creaminess of a white chocolate mousse is freshened up with the acidity of the fruit salad. It can be served as mignardise in tiny glasses or as full-blown dessert.

Light white chocolate mousse and exotic fruit salad

Recipe components

Used Callebaut products

White chocolate mousse

IngredientsPreparation
  • 250g
    20% cream

Bring to the boil.

  • 310g
    WNV

Pour over the chocolate and emulsify to obtain a smooth ganache.

  • 150g
    passion fruit puree
  • 600g
    20% cream
  • 150g
    pasteurized egg whites

Add.

Sieve, pour into a siphon and pressurise.
Keep in the fridge.

Exotic fruit salad

IngredientsPreparation
  • 500g
    orange juice
  • 120g
    sugar

Bring to the boil and remove the froth.

  • 1pod(s)
    vanilla
  • 1leaf/leaves
    mint
  • 25g
    cardamom black seeds (no husk)

Add and leave to infuse.

  • 1
    pineapple(s)
  • 2
    mango(s)
  • 2
    banana(s)
  • 2
    kiwi(s)

Chop into a brunoise and pour the orange juice over the fruit salad.

Finishing and presentation

Divide the exotic fruit salad into glasses. 
Top with the white chocolate mousse.