Macadamia chocolate mousse recipe

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serves: 6
Cost: not
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  • These light nutty chocolate mousses are a delicious way to finish off a dinner party. And they look impressive too.


    • 1tbsp gelatine
    • 4tbsp water
    • 3tbsp brandy
    • 180g (6oz) white chocolate, broken into pieces
    • 3 eggs, separated
    • 75g caster sugar
    • 300ml thickened (whipping) cream
    • 150g lightly roasted macadamia halves, chopped medium fine


    • Set aside 6 one-cup glasses or grease plain moulds with light oil.

    • In a small saucepan, soften gelatine in water and brandy. Dissolve over low heat.

    • Melt chocolate in a bowl over just simmering water. Beat egg yolks and sugar together for 4-5 mins. Beat in gelatine. Stir into chocolate until mixture is smooth and coats spoon. Remove and cool. Fold in cream and macadamias.

    • Beat egg whites to soft peaks. Fold through mixture. Pour into glasses and chill until set.

    • If using moulds, run a small sharp knife around inside to release mousse from sides. Invert onto plates and shake gently to remove from moulds.

    • Serve with berries and chocolate wedges.

    Top tip for making Macadamia chocolate mousse

    You can always make these desserts a few days early and keep them in the fridge until you need them.

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