Chocolate Mousse with Orange Syllabub

Chocolate Mousse

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Serves: Up to 4 people


  • 30g Unsalted butter
  • 135g Plain chocolate, 2cm chunks
  • 3 Egg yolks
  • 1 tbsp Rum (optional)
  • 300g Whipping cream
  • 3 Egg whites
  • 45g Sugar
  • 225g Whipping cream
  • 2 tbsp Grand Marnier
  • 30g Icing sugar
  • 2 tbsp Orange juice
  • Candied orange peel, as needed

Prep time: 5 minutes / Processing time: 15 minutes / Refigeration time: 2 hours

Total time: 2 hours 20 minutes


  • Add the butter, chocolate, yolks and rum to the EasyWarm bowl. Fit the creaming beater and splash guard. Select the chocolate melting pre-set and press Start. 
  • Mix until the chocolate has melted, and the mixture is smooth.  
  • Attach the 5L mixing bowl, fit the whisk and add the cream. Set the temperature to 'Off' and the speed to 5. Whisk for about 1 minute 40 seconds or until the mixture is light and fluffy.  
  • Transfer the whipped cream into a medium bowl. Clean and reattach the 5L mixing bowl and whisk. Add egg whites.
  • Start the machine on Max speed and gradually add the sugar to the bowl until you can create a soft peak. Once the sugar has been added stop the machine and remove the bowl. - Using the EasyWarm bowl containing the melted chocolate, fold in the whipped cream. 
  • Retrieve the 5L mixing bowl containing the meringue. Add a third of the reserved meringue to the chocolate mixture and beat in.
  • Continue adding another third of the reserved meringue to the mixing bowl and gently fold in. Repeat with the rest of the meringue.
  • Pour the mousse into your serving glasses and place in the refrigerator for at least 1 hour.  
  • Clean and attach the 5L mixing bowl and whisk to your Chef. Add the cream, liqueur, sugar and orange juice. Start the machine on speed 5 and mix until thickened.  
  • Spoon the mixture on top of the prepared chocolate mousse Place in the refrigerator for at least 1 hour before serving.
  • Remove the serving glasses at least 10 minutes before serving and top with some finely sliced candied orange peel.

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