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    Chocolate, Nougat and Honey Mousse

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    Chocolate, Nougat and Honey Mousse

    The sweetness of nougat is tempered by the slight tang of crème fraîche in this rich and nutty chilled chocolate mousse.

    • Vegetarian
    • Preparation time: 25 minutes, plus 3-6 hours chilling
    • Total time: 25 minutes, plus 3-6 hours chilling

    Serves: 2


    • ¾ x 100g pack Serio Torrone del Maestro Pasticciere Almond Nougat
    • 100ml double cream
    • 1 tsp clear honey
    • 50g dark chocolate with 70% cocoa solids, chopped
    • 1 medium egg, separated
    • 2 tbsp crème fraîche, to serve


    1. Cut the nougat into small cubes. Place the double cream and honey in a small milk pan set over a medium heat until it begins to bubble, stirring occasionally. Turn the heat down to low and add the nougat cubes, reserving some pieces for decoration. Stir for 3 minutes or until the nougat melts into the cream
    2. Remove the pan from the heat and add the chocolate, stirring until it melts. Allow to cool for 5 minutes. Mix in the egg yolk and stir the mixture until it is well combined. It will be smooth except for the nuts in the nougat. Transfer the mixture to a medium-sized mixing bowl.
    3. Place the egg white in a small clean, dry mixing bowl and beat with a whisk until stiff. Gently fold the beaten white into the chocolate mixture and divide between 2 x 125ml ramekins. Refrigerate for 3-6 hours to allow the mousse to set.
    4. When ready to serve, top the mousses with the remaining nougat cubes and a dollop of crème fraîche.

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