Macadamia chocolate mousse recipe

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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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(11 ratings)
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