Ruby Mousse

Callebaut, Belgium

Servings

6

Prep Time

30 minutes

Cook Time

45 minutes

Cuisine

Dessert

Category

DESSERT

Savour the mesmerizing blend of flavours and textures with our delightful Callebaut Ruby Chocolate Mousse Glass recipe, perfect for Valentine's Day. This luxurious dessert combines the unique tanginess of Callebaut Ruby Chocolate with the airy richness of mousse, all elegantly presented in a delicate glass. With just a few simple ingredients and easy-to-follow steps, you'll be able to create a stunning treat in just 15 minutes, perfect for those seeking delicious quick recipes to impress their loved ones. Get ready to elevate your dessert game with this decadent creation that's as beautiful as it is delicious. Let's dive into the world of ruby chocolate bliss!

Ruby Mousse

Ingredients

    Mousse in a glass

    • 100 g of Callebaut Crema RB1 Ruby Chocolate Filling
    • 50 g of Strawberry Frozen Fruit Puree With 10% Added Sugar
    • 50 g of yoghurt
    • 300 g of Fresh UHT Whipping Cream 35% Fat - 1L Box

    Cremeux in a glass

    • 300 g of Callebaut Crema RB1 Ruby Chocolate Filling
    • 300 g of Strawberry Frozen Fruit Puree With 10% Added Sugar

    You will need

    • Callebaut Crema RB1 Ruby Chocolate Filling
    • Strawberry Frozen Fruit Puree With 10% Added Sugar
    • Crispy Cereals Coated with Chocolate CRISPEARLS™ - 800gr Bag
    • Fresh UHT Whipping Cream 35% Fat
    • Martellato Transparent Polystyrene Cup PMOJA002 - 100pcs Pack

    Directions

      Mousse In a Glass

      1. Using a whisk, stir the Callebaut Crema RB1 Ruby Chocolate Filling into the cold cream.

      2. Blend in a planetary mixer at medium speed for 4/5 minutes.

      3. Mix the Strawberry Frozen Fruit Puree and yoghurt together in a separate bowl.

      4. Mix the two mixtures gently together

      Cremeux In a Glass

      1. Heat the Strawberry Frozen Fruit Puree over a low heat and blend with the other ingredients

      Assembly

      1. Place 30 g of mousse in the glass.

      2. Leave it to set at 4° or freeze

      3. Add 15 g of cremeux

      4. Top with Mona Lisa Crispy Cereals Coated with Chocolate CRISPEARLS™ and decorate