Callebaut Distancing Dessert

A sharing platter concept for the times we are in. These individual desserts can be assembled to look like one large dessert but are in fact individual portions not to be shared!

Recipe

Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy
  1. Chocolate tray
  2. Chocolate Mousse
  3. Mango and Passion Fruit Compote
  4. Raspberry and Strawberry Compote
  5. Assembling

Chocolate tray

Chocolate Mousse

ingredients preparation
  • 100ml
    semi-skimmed milk
  • 80g
    CHM-MO-M

Make the Callebaut Mousse Mix according to packet instructions.

Mango and Passion Fruit Compote

ingredients preparation
  • 40g
    diced mango
  • 10g
    passion fruit
  • 50g
    mango puree
  • 20g
    sugar

Warm the fruit puree and dissolve the sugar add in the fruits.

Raspberry and Strawberry Compote

ingredients preparation
  • 50g
  • 25g
    strawberries
  • 25g
    fresh raspberries
  • 25g
    sugar

Repeat previous step by warming the fruit puree and dissolving the sugar then adding in the fruits.

Assembling

ingredients preparation
  • 10g
  • 10g

Pipe bulbs of chocolate mousse into the chocolate rectangle cups.

Place brownie cubes decoratively on top of the mousse.

Spoon compote in between the brownie cubes.

Sprinkle the top of the dessert with crispearls.