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Inspiring recipes :

Chocolate desserts


Brian Broeckner, Denmark

Brian Broeckner

Insides of an electronic clock

Chocolate Mousse:

  • 160 g Full-cream milk
  • 50 g Egg yolks
  • 40 g Sugar
  • 360 g Callebaut milk chocolate 823
  • 180 g Callebaut dark chocolate 70-30-38,
  • 70,5% cocoa 400 g

Whipping cream Thicken milk, sugar and egg yolks.
Pour over the chocolate and mix to a homogeneous mixture.
Cool down to 30-35 ˚ C and toss with the light whipped cream.
Pour the mousse into square rings and freeze.
Take the mousse out of the rings when mousse is frozen. Spray with chocolate.

Star Aniseed, Orange, Chocolate Parfait Ice Cream:

  • 100 g Whipping Cream
  • 8 pieces Star aniseeds Peel of one orange
  • 450 g Callebaut white chocolate W2
  • 100 g Sugar 100 g Egg yolks
  • 60 g Whole eggs
  • 400 g Whipping cream

Bring the 100 g cream, the star aniseeds and orange peel to boil.
Sieve over the white chocolate.
Beat up sugar, egg yolks and whole eggs at highest volume and toss with the chocolate mixture.
Afterwards toss with the 400 g lightly whipped whipping cream.
Pipe the parfait ice cream into cylinder tubes and store immediately in the freezer.
When frozen remove the ice cream from the tubes.


  • 500 g Mango puree
  • 50 g Orange juice
  • 100 g Sugar
  • 8 g Gelatine
  • 5 g Puff crystal

Soak the gelatine.
Heat the remaining ingredients until the sugar is dissolved.
Then add the gelatine, pour the mixture on a tray with edges and freeze.
Cut out while frozen.
Sprinkle the puff crystal on the mango.

Orange Coulis:

  • 250 g Orange juice
  • A little orange peel
  • 150 g Sugar

Boil all ingredients down to the right consistency.

Sugar Tuile:

  • 100 g Sugar

Bake the sugar between two silicone mats at 200 ˚ C until the sugar is caramelized.
Cool down between the mats. Break the sugar into pieces as needed.

Crispy Tuile (Net cylinder tube for parfait ice cream)

  • 100 g Butter
  • 200 g Sugar
  • 210 g Egg Whites
  • 75 g Honey
  • 200 g Flour

Mix sugar, honey, flour and egg whites.
Melt the butter and add to the mixture.
Spread the tuile on a template and bake for 4 minutes at 180 ˚ C.
Remove the tuile from the template and cut into rectangular pieces of 6 x 5 cm.
Bake these pieces again for 3 - 4 minutes at 180 ˚ C.
Take them out of the oven and shape them on the tubes used for the star aniseed parfait ice cream.
Cool down at room temperature.
Add the star aniseed parfait ice cream to the crispy tuile before serving.


A chocolate cigar and a piece of thin chocolate square.

Dessert made at the World Chocolate Masters 2005 Finals in France.

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Copyright © 2004 Barry Callebaut