Brownie, pumpkin and vanilla

This recipe has it all: powerful flavours, creaminess, crunchy textures and refreshing acidic hints that lift the tempered sweetness. The hazelnut praline and choice of chocolate enhance all flavours. All components are easy to make yet requires time in preparation. Trust us: when your guests eat this dessert delight it will overwhelm their taste buds.


Created by
  • Benoit Dewitte - Callebaut® Ambassador and owner of Benoit & Bernard De Witte Belgium


Ingredients Preparation
  • 145g
  • 260g
    softened butter
  • 140g
  • 4
    whole egg(s)

Melt the chocolate at a maximum heat of 45° C. Stir the other ingredients into the chocolate.

Pour into a square tray and bake for 20 minutes at 180° C. Leave to cool completely before slicing.

Pumpkin and vanilla

Ingredients Preparation
  • 400g

Steam and leave to drain.

  • 150g
  • 100g
  • 10drop(s)
    almond essence

Mix with the pumpkin. 

  • 5g
    gelespessa (sosa)

Add and leave to set.

  • 450g
    whipped cream
  • 2pod(s)
    vanilla pulp

Mix and add.

  • 9g
    gelatin leaves
Soften and add.

Pour into moulds of your choice and leave to cool in the fridge.

Ganache with praline

Ingredients Preparation
  • 400g
  • 200g
  • 200g
    egg yolks

Heat the cream and milk, then add the egg yolk. Stir with a wooden spoon until the mixture thickens. 

  • 500g

Pour the cream over the chocolate.

  • 100g
Stir in the praline.

Cocoa crumble

Ingredients Preparation
  • 200g
  • 160g
    desiccated coconut
  • 160g
  • 50g

Mix all the ingredients together, bake for 15 minutes at 150° C, stirring regularly.

Orange jus

Ingredients Preparation
  • 750g
    orange juice
  • 200g
    lemon juice
  • 100g
  • 50g

Cook until a syrup forms.

Finishing and presentation

Ingredients Preparation
  • Q.S.

Cut a rectangle of 1 cm wide and 3 cm long from the brownie dish. 
Arrange the pumpkin and ganache on top of the brownie and garnish with Crispearls dark in gold powder. 
Arrange the crumble in a line in front of the brownie on the plate and add the ice cream on top. 
Garnish with the vanilla oil and orange jus. 

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