Chocolate mousse with Kasteel Donker
Today, we’re cooking with beer, alongside chef Jean-Goire from Ligne-Villes’ Hôtel du Moulin, preparing a creamy chocolate mousse using Kasteel Donker.
- 30 min
- Dessert
- Kasteel table
1:54 min Check out the cooking video
Ingredients Serves 2
1 Mix the glucose with the sugar syrup, then place over heat. 
2 Separate the egg whites and beat the yolks. Set aside. 
3 Mix the cream with the vanilla sugar and whisk to form stiff peaks. 
4 Add the glucose syrup to the egg whites and whisk to form a light, fluffy meringue. 
5 Melt the chocolate and gently mix it into the egg yolks. 
6 Next, add the whipped cream mixture and fold into the melted chocolate. 
7 Finally, add the meringue and stir gently. 
8 Fill the glasses with the chocolate mousse and garnish with toasted hazelnuts and chocolate shavings. 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
