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Chocolate meringue
mousse
Created by
Julie Sharp - Callebaut® chef - CHOCOLATE ACADEMY™
centre UK
Beverley Dunkley - Technical Advisor, Chocolate
Academy™ Center, UK

!!!

Delightful crisp and a tender chocolate mousse in

one Christmas recipe. Can it get any better than
this? This patisserie is pretty easy to make. The
presentation requires precision and advanced
patisserie skills, the rest is pretty straightforward.
Tip of the chef: if you don't have an airbrush gun at
your disposal, you can dust the surface with
chocolate powder or a mix of cocoa powder and
icing sugar.

1 Chocolate meringue
2 Chocolate mousse
3 Dacquoise
4 Spraying chocolate
5 Assembly

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RECIPE COMPONENTS

Callebaut® ingredients

Cocoa powder

Recipe N° C811

Recipe N° 811

Cocoa butter

CHOCOLATE MERINGUE

INGREDIENTS

180 g egg white

150 g caster sugar

150 g icing sugar

45 g Callebaut - Cocoa Powder - Cocoa

powder

Whisk up the egg whites to soft peak and

then add in half of the sugar whisk until
glossy and then add in the rest of the sugar.
Sift the cocoa powder and icing sugar
together.
Fold the cocoa powder and icing sugar into
the meringue.
Place into a piping bag and then pipe three
discs of meringue on to silicon paper, with the
rest of the meringue pipe dots.
Place into the oven 120°C and cook for 1 ½ to
2 hours.

CHOCOLATE MOUSSE

INGREDIENTS

250 g Callebaut - Finest Belgian Dark

Chocolate - Recipe N° C811

250 g butter

200 g pasteurized egg whites

150 g sugar

90 g pasteurized egg yolks

Melt the chocolate to 45°C.

Beat the butter until smooth.
Add the chocolate into the butter in three
additions.
Beat until smooth.
Make an Italian meringue with the egg white
and sugar.
Add the egg yolk and whisk for 30 sec.
Fold the two mixes together and use
immediately.

DACQUOISE

INGREDIENTS

75 g egg white

75 g caster sugar

75 g icing sugar

60 g almond flour

15 g flour

Whisk the egg white and caster sugar to full

peak.
Sieve the icing sugar, ground almonds and
flour together.
Fold into the meringue.
Line a ring with grease proof paper, pipe the
Dacquoise into the base of the ring and then
pipe bulbs around the edge of the ring, to
form the sides of the tart.
Bake at 180°C for about 20 min until golden
brown.

SPRAYING CHOCOLATE

INGREDIENTS

500 g Callebaut - Finest Belgian Dark

Chocolate - Recipe N° 811

500 g Callebaut - Cocoa Butter - Cocoa

butter

Melt and mix together.

May be sprayed warm on to the frozen
cheesecake.

ASSEMBLY

Layer up the 2 meringue discs with the

mousse and daquoise then place into the
freezer or blast chiller to set. 
Apply heat to the out side of the cake to
soften the mousse and then stick the
meringue around the cake. 
Freeze and then spray with chocolate 
This mousse freezes.

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