White Mousse with Tonka Bean Chocolate Cakes and Raspberry and Mint Sorbet

5 from 7 votes
Prep Time 40 mins
Cook Time 30 mins
Rest Time 6 hrs
Total Time 7 hrs 10 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 232 kcal


White mousse with tonka bean:

  • 1 tsp Agar-agar
  • 150 g Couverture white
  • 3 Pc. Eggs
  • 1 tbsp Vanilla extract
  • 40 g Sugar
  • 200 g Whipped cream
  • 0,5 Pc. Grated tonka beans

Chocolate cakes:

  • 200 g Dark chocolate
  • 60 g Butter
  • 60 g Cocoa butter white
  • 4 Pc. Eggs
  • 100 g Sugar
  • 1 tbsp Vanilla extract
  • 1 pinch Salt
  • 80 g Flour
  • Butter (for the mold)
  • Powdered sugar

Raspberry and Mint Sorbet:

  • 150 g Sugar
  • 0,5 Pc. Lemon zest
  • 1 tsp Agar-agar
  • 800 g Raspberries
  • 1 stem Mint
  • Lemon juice


White mousse with tonka bean:

  • Soak the agar according to the instructions and bring to the boil. Melt the couverture in a water bath and separate the eggs.
  • Beat egg yolks, sugar and vanilla extract until frothy. Add the couverture and tonka bean and stir in.
  • Stir agar into the egg yolk mixture and let cool down a little. Whip the cream and egg white separately from each other until stiff.
  • First fold the cream and then the egg white into the chocolate and egg yolk mixture. Pour into a bowl and refrigerate for at least 3 hours.

Chocolate cakes:

  • Preheat the oven to 180 degrees (convection: 160 degrees). Roughly chop the chocolate, melt the butter and cocoa butter in a saucepan and then take them off the stove.
  • Add chocolate and dissolve while stirring occasionally. Grease molds.
  • Divide the dough into 5 small porcelain molds and bake in the middle shelf for exactly 13 minutes.
  • Take out of the oven and carefully remove from the molds and turn directly onto a plate. The cakes still look very soft, but they can be turned down easily. Serve directly with powdered sugar or cocoa.

Raspberry and Mint Sorbet:

  • Heat 9,150 ml of water with the sugar, mint and grated lemon peel until all of the sugar has dissolved in the liquid.
  • Then let the sugar solution boil over high heat without a lid. Some of the water evaporates, and in the end about 100 ml of syrup should remain in the pot.
  • This syrup is also known as sugar syrup. Let the sugar syrup cool down. Remove the lemon peel by straining it.
  • Prepare agar according to the instructions, add to the warm (not hot) sugar syrup and dissolve in it.
  • Puree the raspberries with a hand blender. Brush the raspberry mixture through a hair sieve so that it becomes nice and creamy and the seeds are removed.
  • Now add 1-2 tbsp raspberry mixture to the sugar syrup and stir. Then add this raspberry, sugar and mint mixture to the rest of the raspberry mixture and add lemon juice to taste.
  • It should be quite sweet, as the sweetness of frozen sorbet does not appear as sweet as when it is warm.
  • Place the raspberry sorbet mixture in the largest possible bowl in the freezer for 45 minutes. A layer of ice should form on the surface.
  • Beat the whole mixture vigorously with a large and sturdy whisk. Put the bowl back in the freezer.
  • Repeat this process two or three times with an interval of about 30 minutes.
  • The consistency of the sorbet depends on how often it is stirred. The more often it is stirred, the smoother it becomes.


Serving: 100gCalories: 232kcalCarbohydrates: 34.6gProtein: 3.4gFat: 8.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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