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    Hot chocolate, pistachio & almond mousse

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    Hot chocolate, pistachio & almond mousse

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    2 x 85g bars Waitrose 1 Milk Chocolate With Pistachio, Almond And Hazelnut
    75g slightly salted butter
    40g cocoa powder, plus extra for dusting
    60g golden caster sugar, plus 1 tbsp
    3 British Blacktail Medium Free Range Eggs, separated
    170ml tub double cream
    ¼ tsp almond extract
    2 tbsp pistachio nuts, roughly chopped


    1. Preheat the oven to 180°C, gas mark 4. Break the chocolate into a large bowl and add the butter. Melt, either in short bursts in the microwave or by resting the bowl over a pan of just-simmering water. Once melted, add the cocoa powder, 40g of the sugar, the egg yolks and 3 tbsp of the cream. Stir gently until evenly mixed.

    2. Whisk the egg whites in a thoroughly clean bowl until just peaking. Whisk in the remaining 20g sugar. Fold the egg white mixture into the chocolate until just combined.

    3. Spoon into 6 x 200ml individual ovenproof ramekins. Place in a roasting tin or shallow baking tray and bake for about 8-10 minutes until the surface has formed a crust but the mixture feels soft underneath.

    4. While baking, whip the remaining cream with the almond extract and 1 tbsp sugar until softly peaking. Transfer the puddings to small serving plates and dust with cocoa powder. Spoon a little cream onto each and serve scattered with pistachio nuts.

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    Cook’s tip
    Try Waitrose Belgian Milk Chocolate or Continental Dark Chocolate instead of the flavoured variety, if you prefer. Take care when melting milk chocolate in the microwave, because it has a tendency to burn if overheated. If you’re unsure, use the hob method instead, which is more gentle.



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