Chocolate cup with trappist beer and dark chocolate

What happens when a Brazilian chef looks at Belgium's best? You get beer and chocolate in the lead role. It can't get much better than this. Maybe they're not the easiest flavours to pair, yet in this case the flavours really complement each other extremely well. You can either serve them in small chocolate cups or in an open moulded chocolate shell.

Recipe

Created by
  • Renata Arassiro - Chef and Callebaut® Chocolate Ambassador Brazil

Mousse

Ingredients Preparation
  • 200g
    Sao Thomé

Melt.

  • 35g
    honey
  • 200g
    beer
  • Q.S.
    rochefort cheese

Warm 45°C. Pour over the chocolate and mix.

  • 250g
    whipped cream

Incorporate into the ganache.

Raspberry & fig coulis

Ingredients Preparation
  • 175g
    fresh raspberries
  • 150g
    sugar
  • 350g
    fresh fig

Cook.

Beer foam

Ingredients Preparation
  • 250g
    beer
  • 25g
    sugar
  • Q.S.
    rochefort cheese

Warm.

  • 1As needed
    gelatin leaves

Add.

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