With this recipe, you can’t go wrong. Expect a beautifully ruby coloured chocolate mousse boasting with fresh, fruity chocolate flavour.
When using ruby couverture to create a chocolate mousse, you may see that the distinctive colour becomes slightly paler. If you'd like to bring back a bright pink hue, try adding natural colouring such as dried raspberry or beetroot powder (you won’t taste it!).
This recipe was created by our friends at Callebaut.
- Warm the raspberry and kalamansi purées to 40°C.
- Mix and melt the gelatine mass and ruby chocolate couverture, then add them into the purée mix and stir well.
- In a separate bowl, whip together the egg whites, glucose and dextrose. Warm the mix slightly to create a Swiss meringue, then fold into the purée-mixture.
- Add in the whipped cream mix, and then serve immediately.