Syllabub on a Chocolate Mousse

Syllabub on a Chocolate Mousse

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

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:

This chocolate mousse is easy to make and works perfectly with or without the syllabub. This versatile recipe allows you to experiment with many combinations of flavours.

Preparation time: 15 minutes plus chilling
Cooking time: 10 minutes
Serves: 4 to 6

Attachments: Power Whisk, Food Processor


For the Chocolate Mousse:

This chocolate mousse is easy to make and can be served either with the syllabub or on its own. This versatile recipe allows you to experiment with many combinations of flavours – for example, adding a liqueur or some good dark rum adds to the overall depth of the mousse.

  1. Grate the chocolate in the Food Processor Attachment using the coarse shredding disc.
  2. Attach the Power Whisk. Put the whole eggs, egg yolks and sugar into the mixing bowl. Set the temperature to 70ºC and the speed to 3. Whisk on speed 3 for 5 minutes until the eggs are up to 70°C, then turn off the temperature. Temp 70ºCStirring 3Time : 3 - 5 minutes
  3. Reduce the speed to 1 and slowly add the grated chocolate. Add half the cream, reset the speed to 3 and whisk for 5 minutes. Finally add the rest of the cream and the rum. Whisk for 5 minutes more but be careful not to over mix the mousse – it should be light and airy and not at all stiff. Pour into serving glasses and allow to set in the fridge overnight.

For the syllabub:

This delightful dessert works with many different flavours, such as coffee or orange. It must be made only a couple of hours before serving, and stored in the fridge.

Add the lemon juice, brandy and sugar to the bowl and attach the Power Whisk and Splashguard. Set the speed to 3 and whisk until the sugar has dissolved. Add the cream and whisk at speed 3 for 7 minutes or until the cream forms soft peaks (see Cook's note ). Spoon the mixture onto the top of the chocolate mousse and reserve in the fridge until needed.

Cook's note: As you remove the whisk the surface of the cream should make a peak that gently falls back, but is still visible.


For the chocolate mousse:
Dark chocolate 350g
Eggs (whole) 2
Egg yolks
Sugar 80g
Whipping cream 550ml
Dark rum 50ml

For the syllabub:
Lemon juice 40ml
Brandy 30ml
Sugar 75g
Double cream 450ml

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