Christmas Spiced Chocolate Mousse

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Serves: 6

By Canderel



  • 1 orange zest

  • 1 Sheet Gelatine, broken into small pieces

  • 50g 70% or above dark chocolate, broken into bite sized pieces

  • 4 cardamom pods, crushed and seeds removed

  • 1 tsp vanilla extract

  • Extra orange zest (for decoration)

  • 1/2 an orange, juiced

  • 2 egg whites

  • 1/2 tbsp Canderel Sweet Crunchy

  • 125g quark

  • 100g half fat crème fraiche

  • 1 tsp dark chocolate cocoa powder for dusting


  1. Sit the gelatine in a small bowl and cover with cold water, and leave to soften.
  2. Put the chocolate pieces in a heatproof bowl and sit it over a pan of barely simmering water, stirring occasionally until melted.
  3. Remove from hob and stir in the cardamom seeds, vanilla, orange zest/juice and 2 tbsp. boiling water and mix until smooth and leave to cool. Then stir through the quark and crème fraiche, squeeze the water from the gelatine, return it to a clean bowl and pour in enough hot water to just cover, whisk with a fork then add to the chocolate mix and stir, put mixture to one side.
  4. In another bowl, whisk the egg whites until they begin to peak then add the Canderel Sweet Crunchy and whisk again until thickened slightly.
  5. Now fold half the egg whites into the chocolate using a metal spoon, when all combined, gently fold in the remaining. Spoon into the ramekins or glass dishes to chill for a couple of hours or overnight, dust with cocoa and top with orange zest if using before serving.

Handy Hint

To decorate you could use whatever fruit is seasonal – raspberries, strawberries, blueberries or figs all go well with chocolate

Additional Information

  • Low fat

  • Cake/Dessert

  • Christmas

  • Make Ahead

  • pudding

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