Easter egg

Easter Egg 

 (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo,
Callebaut Chocolate Ambassador Belgium)

Easter Egg

No-flour Sponge Cake

Ingredients Preparation
280 g egg whites
150 g sugar
Beat until light and fluffy.
220 g egg yolks
135 g ground almonds
35 g cocoa powder
Bake at 190°C for 15-20 minutes.

Chocolate Mousse Origine Madagascar

Ingredients Preparation
280 g syrup Bring to the boil.
150 g egg yolks Add and leave to cool to 30°C.
500 g dark chocolate  Melt and add.
1000 g fresh cream Whip and fold in.

Whipped cream