Ingredients:
- 100 g BAM ruby chocolate
- 50 g raspberry puree or BAM raspberry topping
- 3 sheets of gelatine
- 150 g whipped cream
- 150 ml of milk
If you're even a little bit of a chocoholic, you'll already be familiar with BAM Ruby chocolate. Its beautiful colour comes from a special variety of cocoa beans grown in Ecuador, Brazil and the Ivory Coast. This special variety contains the pink pigment that Ruby chocolate proudly displays. It has a very special flavour which is neither bitter, milky nor sweet, but rather creamy yet fruity and sour intertwined with each other. It's perfect for making refreshing summer desserts, so I've put together a recipe for you to make a delicious ruby mousse.
When making ruby chocolate mousse, the addition of milk or sweet cream changes its pH, which means that the special taste and colour may fade. Don't worry, adding raspberries will make the flavour and colour of the ruby chocolate even more intense.
I used BAM raspberry topping. But if you have lots of raspberries at home, you can make raspberry puree using this recipe.
If you want to get creative with ruby chocolate in sauces, brownies or other cakes, browse through the recipes HERE. You can also drizzle ruby chocolate over popcorn to spice up your movie night.