Hazelnut and Java chocolate mousse

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 2

Simple, honest flavours in this pastry recipe. Hazelnut and milk chocolate in a delightful Easter hug. Easy to make, yet with the right mix of compelling flavours and textures. You can use any mould to create this recipe. We recommend to use moulds that are not too high (max 5 cm) to keep it as light and elegant as possible.

Hazelnut and Java chocolate mousse

Recipe components

Used Callebaut products

Hazelnut sponge cake

IngredientsPreparation
  • 100g
    caster sugar
  • 180g
    egg white

Beat until light and fluffy.

  • 60g
    icing sugar
  • 24g
    flour
  • 20g
    Hazelnut Praline
  • 175g
    hazelnut and almond powder

Add. Sprinkle with nuts before baking.

Bake at 180°C for 8-10 minutes.

Milk chocolate mousse origine java

IngredientsPreparation
  • 250g
    syrup

Bring to the boil.

  • 130g
    egg yolks

Add and leave to cool to 30°C.

Melt and add.

  • 1000g
    cream

Whip and fold in.

This recipes was created with an IBC mould (ref. E01 011 VIERKRON6). Tip: You can also use Callebaut Caramel Fill FWF-Z2CARA for decorating with drops.