Chocolate Mousse


  • 300 gr cream (to boil)
  • 300 gr chocolate
  • 300 gr cream (to whisk)
  • 50 grams almond crumble (see pantry)
  • 1 scoop coconut ice cream


Take a heavy base pan and bring the cream to the boil, be careful not to over boil it, otherwise you will split it. While the cream is boiling, keep the chocolate in a warm place so it starts to soften.

When the cream is hot, then pour over the chocolate and start to stir it until completely melted.

Whisk the other amount of cream until peaks have formed, be careful not to over whisk.

Fold the whisked cream through the chocolate step by step. When you are folding the cream through, add a little at a time, so you don't knock the air out of the cream.

When the colours turn into milk chocolate colour then pour it into your molds.

Finish with some coconut ice cream and almond crumble.


Almond Crumble


  • ½ cup butter
  • ½ cup sugar
  • 1 cup almond meal
  • 1 cup flour


Mix the butter and sugar together in a bowl until smooth. Add in the flour and almond meal. Once all combined and forms a dough, then take out. Take two pieces of baking paper and place the dough in the middle and roll out until flat (1 cm thick).

Place the rolled out dough on a baking tray and bake at 170˚C for 10-15 minutes depending on how dark you want the crumble.

Allow to cool and then break in large crumbs. Keep in an airtight container and place to one side.

20 minutes
5 portions