Green Apple


Working Method

Reduced Sugar Cake
  • Mix all the ingredients for 1-2 minutes until homogeneous.
  • Spread the cake batter on lined parchment paper 0.5cm thick.
  • Bake at 180°C for 12-15 minutes depends on size.  

Apple Filling
  • Fill Topfil Apple in the small ball silicone mould then put it in the freezer
  • Unmould it when frozen.

White Chocolate Whipped Ganache
  • Heat up whipping cream (1) to 70°C; pour over Belcolade Selection Blanc CT, and mix well using hand blender, followed by melted gelatine mass.
  • Add cold whipping cream (2) into the mixture and mix well.
  • Keep in the chiller overnight. 

Green Chocolate Coating
  • Melt cocoa butter and Belcolade Selection Blanc CT.
  • Add green and yellow food colouring using a hand blender until desired colour.

  • Whip the white chocolate whipped ganache until stiff peak.
  • Pipe into the ball-shape silicone mould, assemble with frozen apple filling and reduced sugar cake; then keep it in blast freezer.
  • Unmould when is frozen, using a paring knife to make concave shape on the top of the mousse.
  • Melt green chocolate coating, keep the temperature between 35°C-37°C.
  • Dip the frozen apple mousse into the green chocolate coating upside down using a skewer.
  • Decorate with short chocolate stick on top.

About this recipe

Complexity level: