Kirsten Tibballs' Baked Chocolate Mousse
Experience pure chocolate bliss with Kirsten Tibballs' baked chocolate mousse, enriched with the goodness of Bulla thickened and dollop cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bulla.com.au.
Cooking tools:
- Microwave
- Mixing bowl
- Parchment paper
- Cake ring
- Flat tray
- Stand mixer
- Spatula
- Oven
- Measuring cup
- Saucepan
- Chef's knife
- Cutting board
- Ladle
- Serving platter
- Kitchen scale
Ingredients
- 100g unsalted butter
- 225g Callebaut dark chocolate, finely chopped (A)
- pinch of sea salt
- 2g vanilla bean paste
- 5 large eggs, separated
- 30g caster sugar (A)
- 30g caster sugar (B)
- 1 tsp cream of tartar
- 50g Callebaut milk chocolate buttons
- 150mL Bulla Thickened Cream
- 40g liquid glucose
- 120g Callebaut dark chocolate (B)
- 400mL Bulla Dollop Cream
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