Arriba chocolate Easter nest

This pastry has some classic flavours, such as chocolate mousse and caramel, but in a wonderful presentation for spring or Easter. You should definitely try making the chocolate mousse with Single Origin milk chocolate Arriba, because it yields a lovely light chocolate mousse with fresh and slightly acidic notes. Heads up: this recipe requires some advanced pastry making skills.


Created by
  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium

Cocoa dacquoise

Ingredients Preparation
  • 375g
    egg white
  • 200g
    granulated sugar


  • 450g
    almond powder
  • 225g
    icing sugar
  • 50g
  • 100g
  • 50g
Sift and carefully mix with the egg whites.

Spread on a 40 x 60 cm baking sheet and bake at 180°C for ± 20 min. Cut out ovals.

Arriba mousse

Ingredients Preparation
  • 250ml
  • 250ml

Heat. Possibly add a pinch of pepper, coriander powder or cardamom.

  • 25g
  • 100g
    egg yolks

Beat and mix with the cream to bring to the consistency of a thin custard.

  • 1000g

Melt and blend into the thin custard. Allow to cool to 35°C.

  • 900g
    half whipped cream 35%

Carefully blend in.

Fill the Demarle Flexipan moulds (ref. 1054) with the chocolate mousse and freeze.

Finishing and presentation

Ingredients Preparation
  • Q.S.
  • Q.S.
  • Q.S.

Take the Arriba mousse out of the mould and place on the cocoa dacquoise. Spray with a mixture of cocoa butter and milk chocolate (50/50). Decorate with a pastry bag filled with milk chocolate and pipe on a frozen marble slab. Wind the chocolate strings around the pastry to form a nest. Fill in the cavity with slightly warmed Callebaut Caramel Fill and finish with a tiny egg (made of sugar), a few marbled Callebaut Callets™ sensation and feathers.

Get in Touch