Double chocolate mousse

John Torodes double chocolate mousse is spiked with rum and served with a pistachio praline
By John Torode
Double chocolate mousse
  • Rating:
  • Serves: 8
  • Cook Time: 30 minutes plus 10 minutes cooling and setting time
  • Prep Time: 10 minutes
  • Effort: medium


For the mousse:

  • 160 g dark chocolate, (70 per cent cocoa solids)
  • 60 g butter
  • 200 g white chocolate
  • 4 eggs
  • 3 tbsp caster sugar
  • 2 tbsp dark rum
  • 1 litres double cream
  • 2 tbsp icing sugar

For the pistachio praline:

  • 100 g caster sugar
  • 50 g whole pistachio nuts

Tips and Suggestions

Make sure to melt the white chocolate gently over a lower heat as it is more likely to burn over a high heat.


1. For the chocolate mousse: Melt the dark chocolate with 30g of the butter in a bowl over a saucepan of simmering water, making sure the bottom of the bowl doesnt touch the water. Then melt the white chocolate with the remaining butter in a clean bowl in the same way as the dark chocolate.

2. Add 3 egg yolks, 1 whole egg, 2 tablespoons caster sugar and the dark rum to a bowl. Whisk together over a bowl of simmering water, ensuring the bottom of the bowl doesnt touch the water. Whisk vigorously until the mixture becomes frothy and stiff. The mixture is ready when it is thick and holds its shape when you lift the whisk. Set aside.

3. Whisk the double cream in a large bowl. Add the remaining caster sugar and the icing sugar half way through whisking. Whisk until the cream forms soft peaks.

4. Fold half of the egg mixture to the melted dark chocolate. Then fold in half of the whipped cream. Do the same with the white chocolate and the remaining sabayon and whipped cream.

5. For the praline: Add the caster sugar to a frying pan with a small splash of water. Heat until the sugar has dissolved and turned dark brown and caramelised. Add the pistachios and pour the mixture onto a lightly oiled tray. Allow to sit for 10 minutes or until solid then smash into shards.

6. Layer the mousse in to the glasses or bowls. Add the dark chocolate first then layer white, dark, white until the mixture is used up. Allow the mousse to set in the fridge for ten minutes then finish with a few shards of the pistachio praline.

See more John Torode recipes.

Rate This Recipe