Double chocolate mousse with pistachio and chilli

Enjoy a chocolate mouse with a difference


  • 150 g good-quality dark chocolate (chopped)
  • 100 g good quality white chocolate (chopped)
  • 3 medium eggs (separated)
  • 2 tblsp caster sugar
  • 8 tblsp pistachio nuts (crushed)
  • 1 small red chilli (deseeded and finely sliced)
  • 2 tblsp grand marnier
  • 250 ml double cream (softly whipped)


  1. Melt all the chocolate together in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water.
  2. Set aside to cool, but not to harden.
  3. Beat the egg yolks and sugar together in a large bowl until thick.
  4. Whisk the egg whites in another large bowl, until stiff.
  5. Use a metal spoon to fold the chocolate into the egg yolk mixture.
  6. Add the pistachios, chilli and Grand Marnier.
  7. Mix well and fold in the whipped cream.
  8. Lastly, gently fold in the egg whites, mixing the ingredients together.
  9. Pour into four dessert glasses, cover with clingfilm and chill for at least three hours until set.
  10. Decorate with crushed pistachios to serve.


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