Xmas mousse with individual pralines

David Massey creates a truly scrumptious dessert, combining chocolate and spices to delicious effect in a creative festive treat
By David Massey
Xmas mousse with individual pralines
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 3-4 hrs chilling
  • Effort: hard



  • 1 leaves gelatine
  • 75 ml brandy
  • 2 eggs, beaten
  • 400 g dark chocolate, broken into pieces
  • 500 ml double cream
  • 2 tsp oranges, zest finely grated
  • 1 tsp lemons, zest finely grated
  • 1 tbsp raisins, finely chopped
  • 1 tbsp glacĂ© cherries, finely chopped
  • 1 tbsp prunes, steeped in brandy, then strained thoroughly and finely chopped
  • 0.5 tsp mixed spice

For the praline

  • 6 walnut halves
  • 1 shelled brazil nuts
  • 6 hazelnuts
  • 115 g caster sugar
  • 3 tbsp water


1. Soften the gelatine in cold water. Warm the brandy in a pan and add the gelatine. Allow to dissolve. 2. Place the beaten eggs in a bowl over a pan of low simmering water. Add the brandy and gelatine to the eggs and whisk continuously until the eggs form soft peaks, be careful with the heat, as you do not want to cook the eggs. Remove from the heat and allow to cool, slightly. 3. Meanwhile, melt the chocolate in a bowl above a pan of simmering water. Whip the cream until stiff peaks are formed. Fold the melted chocolate into the egg mixture and then fold in the whipped cream. 4. Mix the orange and lemon zest, raisins, glace cherries, prunes and mixed spice together in a bowl. 5. Place about one third of the chocolate mixture in 6 individual glass bowls or dishes and chill in the freezer for about 10 minutes. 6.Remove from freezer and carefully spoon on a thin layer of the mixed fruit on top. Place another third of the mousse on top followed by another thin layer of mixed fruit and finally the remaining mousse. Be sure to distribute the quantities evenly. Chill for at least 3-4 hours until very firm. 7. Meanwhile, make the pralines. Line a baking tray with baking parchment. Arrange six trios of walnut, brazil and hazelnut. Meanwhile place the sugar and water into a pan and bring to the boil. Boil until it caramelises and darkens in colour. Pour small amounts of the liquid over each trio of nuts and allow to cool until brittle. 8. Serve the individual mousses garnished with an individual praline, creme Chantilly and a slice of dried orange.

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