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Chocolate mousse with pink grapefruit and vanilla cream

Australian Gourmet Traveller recipe for chocolate mousse with pink grapefruit and vanilla cream.

By Alice Storey
  • Serves 10 - 12
  • 25 mins preparation
  • 25 mins cooking plus chilling, cooling
Chocolate mousse with pink grapefruit and vanilla cream
Chocolate mousse with pink grapefruit and vanilla cream

Piled high with soft peaks of cream and glistening pink grapefruit, this dessert - inspired by a Delia Smith recipe - is a real show-stopper for a dinner party. It can easily be made ahead; simply prepare all the elements and assemble just before serving.


  • 300 gm each dark chocolate (70% cocoa solids) and dark chocolate (55% cocoa solids), finely chopped
  • 9 eggs, separated
  • 100 gm caster sugar
Pink grapefruit garnish
  • 4 pink grapefruit, peeled, plus one extra for squeezing
  • Rind of 1 pink grapefruit, cut into julienne
  • 110 gm caster sugar (½ cup)
Vanilla cream
  • 200 ml pouring cream
  • 150 gm crème fraîche
  • 1 vanilla bean, split, seeds scraped


  • 1
    Stir chocolates and 330ml warm water in a bowl over a saucepan of simmering water until melted and smooth (4-5 minutes). Cool slightly, then stir in egg yolks. Whisk eggwhites in an electric mixer until soft peaks form (1-2 minutes), then gradually add sugar until incorporated. Fold a large spoonful of eggwhite into chocolate mixture to loosen slightly, then fold in remaining eggwhite in batches. Spoon into a serving bowl (about 3 litres) or individual glasses, smooth top and refrigerate to set (at least 2 hours).
  • 2
    For pink grapefruit garnish, segment the grapefruit over a bowl to catch the juice. Drain off juice (you will need 200ml, so squeeze the extra grapefruit if necessary) and combine in a small saucepan with sugar. Add julienned rind and cook over low heat, stirring until sugar dissolves (1-2 minutes), then simmer until syrupy (12-15 minutes). Set aside to cool, then pour onto grapefruit and refrigerate until required.
  • 3
    Whisk cream, crème fraîche and vanilla seeds in a large bowl until soft peaks form (1 minute; be careful not to over-whisk). Spoon on top of mousse, top with grapefruit and syrup, and serve with remaining grapefruit to the side.