Milk chocolate mousse and hazelnut meringue

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
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 flavor. A hazelnut meringue softens the taste experience to make a rich mellow patisserie.

Milk chocolate mousse and hazelnut meringue

Recipe components

Hazelnut meringue

IngredientsPreparation
  • 150g
    sugar
  • 125g
    egg white

Beat together.

  • 80g
    almond powder

Add.

Bake the meringue 2 hours at 90°c/100°c. Leave to cool down and assemble.

  • Q.S.
    Medium roasted hazelnut pieces

Caramelise the hazelnuts and sprinkle them over the meringue.

Sprinkle the meringue with a fine layer of pearls.

Milk chocolate mousse

IngredientsPreparation
  • 250g
    syrup

Bring to the boil.

  • 130g
    egg yolks

Add and prepare a bombe mixture.

Add.

  • 900g
    whipped cream 35%

Add.

Coat the mousse with a layer of caramel fill.