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- Embassy Recipes -

Cheese to Chocolate Cassis



Recipe instruction

1. Almond sponge


100g Ground almond
100g Icing sugar
65g Whole egg
40g Egg yolk
70g Cake flour
165g Egg white
105g Sugar







- Mix ground almond, icing sugar, whole egg, and egg yolk together
- Whip egg whites with sugar until soft peak
- Fold the meringue into the egg yolk mixture
- Lastly, fold the cake flour into the egg mixture
- Bake in a 30 cm x 30 cm tray with parchment paper on 180 °C for 12 minutes



2. Cassis Cremeaux


135g Milk
135g Cream
90g Cassis puree
22.5g Sugar
60g Embassy Zen White Chocolate 33%
67.5g Egg yolk
6g Gelatin (bloom with 30 ml iced water)








- Whisk the egg yolk and sugar
- Boil the milk, cream, and cassis puree together
- Pour to the egg yolk and sugar bowl, keep whisking
- Pour back to the pan, keep whisking, and heat up until 60 °C
- Turn the stove off, and pour to the jug of white chocolate
- Melt the gelatin with the rest of the heat in the saucepan
- Blend the mixture well with a hand blender, pour into the mold, and freeze it


3. Cassis Jelly


200g Strawberry puree
90g Cassis puree
4g Sugar
4g Pectin





- Mix together the sugar and pectin with a bit of the strawberry and cassis puree mixture
- Melt the rest of the strawberry and cassis puree in the saucepan
- Whisk in sugar and pectin, then add the rest of the puree and whisk
- Heat the mixture until it boils
- Pour into the mold and freeze it



4. White chocolate cream cheese mousse


375g Milk
40g Egg yolk
9g Gelatin (bloom with 45 ml iced water)
200g Embassy Zen White Chocolate 33%
200g Cream cheese
200g Whipped cream






- Mix the egg yolk with a bit of milk, and whisk to prevent it from curdling
- Boil the rest of the milk in the saucepan
- Pour the milk onto the egg yolk mixture and keep whisking
- Pour the mixture back into the saucepan on medium heat. Continue to whisk until it is simmering, then turn the heat off
- Melt the white chocolate and mix with soft cream cheese
- Pour the milk and egg mixture into the chocolate and cream cheese mixture
- Melt gelatin with the heat remaining in the saucepan
- Add gelatin to the mixture, mix well, then cool it down
- After the chocolate and cream cheese mixture cools down, soft whip the cream
- Fold the soft whipped cream into the chocolate and cream cheese mixture



5. White chocolate spray


300g Cocoa butter
300g Embassy Zen White Chocolate 33%




- Melt cocoa butter and white chocolate
- Blend with a hand blender until well incorporated



6. Assembly

- Cut the sponge into a round shape
- Cling wrap the ring that will be used (ring with 16 cm diameter and 5 cm height)
- Pipe in the mousse around 2 cm tall
- Add in the cremeaux, jelly, and sponge around 1 cm tall each to fill the ring
- Freeze in the freezer until all set
- De-mold from the ring and freeze it again
- Spray with white chocolate spray and décor it with New Year 2022 Chocolate Decoration


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