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Ingredients

+

Method

Brownie Base

Garnish


Carte d’Or White Chocolate Mousse is blended with coconut cream to create a light, tropical dessert with gentle chocolate notes. Served with spiced pineapple cubes, it brings freshness and subtle warmth to every chilled spoonful. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. In a stand mixer, using a whisk attachment. Add cold cream, coconut cream and Carte d’Or White Chocolate Mousse. Whisk on low speed for 1 min. Scrape down the bowl and whisk at a low speed for a further 1min and then high for a further 3 min.
    2. Place whipped up mousse into a pipping bag fitted with a medium size star tip nozzle. Place in the fridge for an hour to set
  2. Brownie Base

    1. In a bowl, using a spatula, fold Carte d’Or Chocolate Brownie mixand milk together until combined for 2 min. 
    2. Pre-heat oven to 170 °C. Place parchment onto tray (40 x 30 cm) and pour in batter. Bake for 25 min.Allow to cool down slightly. Remove parchment and place brownie onto a cooling rack. Once cooled, cut with a circle cutter.
  3. Garnish

    1. Garnish with Carte d’Or Wild Berry Sauce and toasted coconut shavings. 
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