dark chocolate mousse

Indulge in an Amarula-infused dark chocolate mousse

Enjoy a smooth, creamy chocolate mousse topped with a fresh crème mixture, made with popular South African liqueur, Amarula Cream. The recipe serves eight and takes 30 minutes to prepare, excluding the time needed for it to set.

Amarula-infused dark chocolate mousse



  • 400g dark chocolate, broken into pieces
  • 2 cm piece of vanilla pod, sliced open
  • 8 large eggs, separated
  • salt

Amarula crème

  • 1 cup Amarula liqueur
  • 4 egg yolks
  • 1/2 cup cream
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 cm piece of vanilla pod, sliced open



  1. Melt the chocolate to a smooth consistency in a double boiler. Add a pinch of salt, stir and remove boiler from heat.
  2. Whisk egg whites in a bowl. Beat the egg yolks separately with a fork for a few seconds.
  3. Mix the melted chocolate and the egg yolks. Right away, add the egg whites and fold in with a metal spoon.
  4. Use a hand whisk to mix gently until the lumps are blended.Pour mixture into small bowls before refrigerating for a few hours or, even better, overnight.

Amarula Crème

  1. Add Amarula, cream and milk in a saucepan and bring to a boil. Add sugar and vanilla pod, and simmer for five minutes over a medium heat.
  2. Remove from heat and take the vanilla pod out of the saucepan. Whisk in egg yolks and return to heat, stirring continuously until the mixture thickens a bit.
  3. Set aside and let it cool.
  4. To assemble, remove mousse portions from the fridge and spoon some crème onto the top. Sprinkle with cacao or chocolate shavings and serve.


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