Ruby chocolate mousse & cocoa crumble
This recipe combines a few dessert essentials – which together create a full-blast taste experience. The dessert creates a tasty match between the indulgence and crunch of the dark crumble and the fresh and fruity sensation of ruby. Stimulating the entire palate, this dessert will surprise your customers with its lightness and with its bold flavours.
Preparing the different components takes some time of course – yet once done, plating goes fast and efficient.
Recipe
Cocoa Crumble
Ingredients | Preparation |
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Crumble together in a stand mixer equipped with a flat beater. Spread out on a baking tray lined with baking paper and leave to cool in a refrigerator for 2 hours. Bake at 165°C for 15 to 20 minutes. |
Ruby chocolate mousse
Ingredients | Preparation |
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Warm to 40°C. |
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Mix and melt to 35°C. |
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Whip together. Warm slightly to create |
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Add and use immediately. |
Ruby Ice Cream Base
Ingredients | Preparation |
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Warm to 40°C. |
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Add and pasteurise. |
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Mix in well. Let cool. |
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Add cold. Mix again and churn. |
Tip: Serve with Callebaut Brésilienne BRES. |