White Chocolate and Summer Berry Mousse
Easy
Makes: 6 glasses
This is a really summery dessert, the white chocolate and the berry compote work really well together to give a fresh flavoured dessert.
This is a really summery dessert, the white chocolate and the berry compote work really well together to give a fresh flavoured dessert.
Shelf life:
3-4 days
Conservation:
5c
Containing: 4 Components
Demonstration video<span>White Chocolate and Summer Berry Mousse</span>

White Chocolate Mousse

Ingredients: White Chocolate Mousse

  • 125 cl
    milk
  • 1/2 pod(s)
    Vanilla pod

Preparation: White Chocolate Mousse

Bring the milk to the boil with the vanilla and allow to infuse for 5min.

Ingredients: White Chocolate Mousse

  • 5 leaf/leaves
    Gelatine

Preparation: White Chocolate Mousse

Add in the softened gelatine and allow to melt.

Ingredients: White Chocolate Mousse

  • 275 g
    Callebaut Velvet

Preparation: White Chocolate Mousse

Pour the cream over the white chocolate and emulsify together.

Ingredients: White Chocolate Mousse

  • 175 g
    whipping cream
  • 75 g
    greek yoghurt

Preparation: White Chocolate Mousse

Place the cream and the yoghurt into a stand mixer and whisk.

Fold the cream through the white chocolate base.

Ingredients: White Chocolate Mousse

  • 1 zest
    lime

Preparation: White Chocolate Mousse

Add a zest of a lime.

Tools

  • Saucepan
  • Whisk
  • Bowls

Berry Compote

Ingredients: Berry Compote

  • 100 g
    strawberries

Preparation: Berry Compote

Cut the strawberries into an even dice.

Ingredients: Berry Compote

  • 100 g
    blueberries

Preparation: Berry Compote

Cut the blue berries in half.

Ingredients: Berry Compote

  • 100 g
    fresh raspberries

Preparation: Berry Compote

Cut the raspberries into quarters.

Ingredients: Berry Compote

  • 20 g
    sugar
  • 1 cl
    lime juice
  • 200 g
    strawberry puree

Preparation: Berry Compote

Place the strawberry puree into a saucepan with the sugar and lime juice gently warm to dissolve the sugar.

Fold through the berries.

Tools

  • Saucepan
  • Offset spatula

Chocolate Ring Garnish

Ingredients: Chocolate Ring Garnish

  • g
    Callebaut® Ice Chocolate ruby RB1 (ICE-43-RUBY-552)

Preparation: Chocolate Ring Garnish

Temper some Ruby chocolate.

Ingredients: Chocolate Ring Garnish

  • g
  • g

Preparation: Chocolate Ring Garnish

Spread a thin layer of the ruby chocolate onto an acetate sheet, sprinkle with ruby crisp pearls and ruby Blossoms.

Allow to touch dry.

Cut out a disc using a round cutter (slightly bigger than the edge of your glass).

Then use a small cutter to cut out the center.

Place a sheet of silicon paper on top and another board and place into the fridge.

Tools

  • Acetate sheet: cut to size of mold
  • Palette knife

Assembly

Ingredients: Assembly

  • g
    Berry compote
  • g
    White chocolate mousse
  • g
    Ruby Chocolate Garnish

Preparation: Assembly

Place some fruit compote into the base of the glass and then pipe a layer of mousse.

Repeat.

Place the chocolate disc on top of the glass.

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