Ruby Chocolate Mousse Recipe

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.


 Ingredients


 Method

  1. Warm the raspberry and kalamansi purées to 40°C.
  2. Mix and melt the gelatine mass and ruby chocolate couverture, then add them into the purée mix and stir well.
  3. 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.
  4. Add in the whipped cream mix, and then serve immediately.
© Speciality Cooking Supplies Limited 2024

Ruby Chocolate Mousse Recipe


1 comment

  • This has a few complicated ingredients for a home chef. Is there a simplified version I can try at home that doesn’t use for ex. dextrose and glucose powder? Or how would you recommend I sub for those ingredients. I have a big bag of ruby chocolate and would love to try your recipe. Thank you.

    Loni on

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