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Chocolate mousse with cocoa nib brittle

Australian Gourmet Traveller recipe for chocolate mousse with cocoa nib brittle by David Young from Cafe Nice, Sydney.

By David Young
  • 20 mins preparation
  • 25 mins cooking plus setting
  • Serves 4
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Chocolate mousse with cocoa nib brittle
“Who can resist a classic chocolate mousse?” asks Young. “It’s simply a great finish to any meal. Opt for a star nozzle to pipe the cream on top for a retro look.”


  • 150 ml pouring cream
  • 180 gm dark chocolate (70% cocoa solids), finely chopped
  • 2 egg yolks
  • 15 ml Frangelico
  • ½ tsp vanilla extract
  • 140 gm eggwhites (about 2½ eggs)
  • 45 gm caster sugar
  • To serve: lightly sweetened whipped cream
Cocoa nib brittle
  • 100 gm caster sugar
  • 70 gm liquid glucose
  • 25 gm cocoa nibs (see note)
  • 10 gm unsalted butter
  • Scraped seeds of 1 vanilla bean
  • Large pinch of bicarbonate of soda


  • 1
    Whisk cream until soft peaks form (1-2 minutes) and set aside. Melt chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth and glossy, then set aside. Whisk yolks in an electric mixer on high speed until pale (1 minute). Meanwhile, combine Frangelico, vanilla extract and 30ml boiling water in a bowl. While whisking, gradually add to yolks, then whisk until pale and fluffy (1-2 minutes). Reduce speed to low, add melted chocolate and whisk to just combine, then fold in cream. Whisk eggwhite and sugar in the clean bowl of an electric mixer until soft peaks form (1-2 minutes), fold into chocolate mixture and divide among four 350ml serving glasses. Smooth tops and refrigerate to set (3-4 hours).
  • 2
    For cocoa nib brittle, stir sugar and 40ml water in a small saucepan over medium-high heat until sugar dissolves, stir in glucose and bring to the boil. Cook until mixture reaches 115C on a sugar thermometer, then add cocoa nibs and stir continuously until mixture reaches 155C. Remove from heat, carefully stir in butter, vanilla and ¼ tsp sea salt (be careful; hot mixture will spit). Add bicarbonate of soda, stir to incorporate, pour onto a sheet of baking paper, top with another sheet of baking paper and roll out thinly with a rolling pin. Set aside to cool completely, then break into shards. Cocoa nib brittle will keep stored in an airtight container for 5 days.
  • 3
    Top chocolate mousse with cocoa nib brittle and whipped cream and serve.


Cocoa nibs are available from select health-food shops.
This recipe is from the May 2013 issue of
Drink Suggestion: 2006 Château Coutet Sauternes-Barsac Premier Cru, Barsac, France. Drink suggestion by Rebecca Colegrave

  • Author: David Young