Ruby Chocolate mousse with Raspberry Pomegranite Sorbet 

If you have read through previous articles I've posted you probably get the idea that I'm a *little* bit obsessed with this new, gloriously pink ruby chocolate. It isn't very often that there's a new kid on the block in the chocolate world, especially with such a unique flavour profile to explore.


Naturally, I had to pair all of the sexiest pink things I could find to dress up this baby for Valentine's day. Raspberries of course- pomegranate because its a known aphrodisiac and some pink peppercorn for a little spicy kick.


If you want to learn more about Ruby Chocolate Recipes, you can go to the Callebaut website here.


Pink Peppercorn Sponge Cake


60g All-purpose Flour

15g Corn starch

2.5g Baking Powder

3g Ground pink pepper

90g Egg white

50g Egg yolk

75g Sugar


1. Weigh out the dry ingredients. Sift them into a bowl.


2. Whip your egg whites with 50g sugar to medium peaks in a stand-up mixer.


3. Whisk egg yolk with 25g sugar until thick and pale, then fold into your egg whites.


4. Fold in the dry ingredients, 1/3 at a time until well mixed. Be gentle, you don't want your whites to deflate!


5. Spray an 8x8 pan with pan spray (or butter) and line with parchment paper, pour in your cake batter and bake at 350 F for 20 minutes, or until the top browns a little bit.


6. Let your cake cool completely, and set in the fridge for a couple of hours. It will be easier to cut into strips to use as a base for the mousse. Cut into strips roughly the same size as your mould, and about 1 cm thick.






Ruby Chocolate Mousse


225g Ruby chocolate

60g Milk

60g 35% cream

100g yogurt

1 Gold Gelatin Sheet

400g Whipped Cream


1. Melt your ruby chocolate.


2. Heat milk and cream, soak gelatin 5 mins.


3. Stir the gelatine and yogurt into the cream and pour over the ruby chocolate.


4. Whip the whipped cream to soft peaks and fold it into the chocolate 1/3 at a time. Pipe into moulds and place a piece of the pink peppercorn sponge cake on the bottom. Freeze overnight before unmolding.



Pomegranate and Raspberry Sorbet


150g raspberry puree

300g Pomegranate juice

100g water

100g sugar


1. Heat sugar and water until sugar is dissolved- this will be your sorbet syrup


2. Weigh out the pomegranate and raspberry puree, add the syrup and mix together.


3. Pour the mix into a paco jet container and freeze, or pour into an ice cream machine and churn.






If you haven't had enough of Ruby Chocolate yet, here are a few more fun flavour pairings to try -


Spices - Wasabi, Cinnamon, Vanilla & Ginger


Wine- Champagne, Syrah, Sauturne


Fruits - Lemon, Lime, Yuzu, Mango


Herbs - Basil, Violet, Saffron


Sugars - Caramel, Maple, Honey





Happy Baking!


- Milk & Honey

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