Keylink Limited Unit 1A 31 East Industrial Estate Kingfisher Way Dinnington Sheffield S25 3AF UK Get Directions +44 (0)114 245 5400 sales@keylink.org

Chocolate Filling & Flavourings Inclusions & Decorations Ice Cream & Gelato Packaging Moulds & Equipment Special Offers

Blog Videos Beginners Guides Legislation & Guidelines Chocolate Courses Recipes Supplier Brochures

Privacy Policy Terms & Conditions Returns Policy

About Keylink Careers at Keylink How to Find Us Discount Structure Delivery Keylink Certification Non-UK Customers Easter Delivery Times

Order up to 3pm Mon - Fri for Next Working Day Delivery

Free Weekday Delivery on Orders Over £150

No Minimum Order

Cocoa Crumble with Ruby Chocolate Mousse & Ruby Ice Cream

Ingredients

260g ground almonds
260g brown sugar
210g flour
58g Cacao Barry Cocoa Powder; Plein Arome
210g butter
2g salt
390g raspberry purée
40g Lemon purée
90g Callebaut RB2 Ruby Callets
72g gelatine mass or 12.5g Gelatine powder combined with 62.5g water
63g egg whites
31g dextrose powder
38g glucose powder
452g whipping cream
300g milk
300g water
45g yoghurt
60g dextrose
12g dried glucose 40DE
6g stabiliser
360g Callebaut RB2 Ruby Callets
120g raspberry purée

A show-stopping dessert that brings together rich cocoa, fruity ruby chocolate, and tangy raspberry for a fresh, modern twist. Perfect for plated desserts or a centrepiece in your display.

Ingredients

Cocoa Crumble

260g ground almonds
260g brown sugar
210g flour
58g Cocoa Powder; Plein Arome
210g butter
2g salt

Ruby Chocolate Mousse

390g raspberry purée
40g Lemon purée
90g Callebaut RB2 Ruby Callets
72g gelatine mass or 12.5g Gelatine powder combined with 62.5g water
63g egg whites
31g dextrose powder
38g glucose powder
452g whipping cream

Ruby Ice Cream

300g milk
300g water
45g yoghurt
60g dextrose powder
12g dried glucose 40DE
6g stabiliser
360g Callebaut RB2 Ruby Callets
120g raspberry purée

Method

Cocoa Crumble

In a stand mixer with a flat beater, combine all ingredients until crumbly.
Spread onto a lined baking tray and refrigerate for 2 hours.
Bake at 165°C for 15–20 minutes. Cool before using.

Ruby Chocolate Mousse

If making your gelatine mass; mix 12.5g gelatine powder with 62.5g cold water and leave to bloom for gelatine mass.
Warm raspberry and lemon purées to 40°C.
Melt ruby callets with gelatine mass to 35°C and blend into the purées.
Whip egg whites with dextrose and glucose powder into a Swiss meringue, then fold into the purée mix.
Whip the cream to form soft peaks and fold in whipped cream and use immediately.

Ruby Ice Cream

Warm milk, water and yoghurt to 40°C.
Add dextrose, glucose and stabiliser, then pasteurise.
Stir in ruby callets until smooth, then cool completely.
Mix in raspberry purée cold, then churn.

Serving suggestion: A base of cocoa crumble topped with ruby mousse, finished with a scoop of ruby ice cream and a garnish of fresh berries or a dusting of freeze-dried fruit.

Approximate costs

£15.95

Makes 22 servings

£0.73

1 plated dessert

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

Print this recipe