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Chocolate mousse with cracknel

Chocolate mousse with cracknel
Tempting dessert inspirations from Cailler: Chocolate mousse with cracknel


Preparation time: approx. 20 mins
Chilling time: approx. 1½ h 

  1. Mix condensed milk with coffee powder, cover and chill for approx. 30 minutes.
  2. Melt the chocolate in a thin-walled bowl over a pan of gently simmering water, stir in cream.
  3. Whisk the condensed milk mixture until frothy (see Tip 1). Add chocolate mixture and transfer to a piping bag with a star nozzle (approx. 1 cm Ø).
  4. Caramelize sugar and water in a sauté pan. Add almonds and roast until pale brown. Allow mixture to cool on baking parchment. Finely crush cracknel (see Tip 2).
  5. Spoon alternating layers of mousse and almond cracknel into glasses.

Tip 1: Whisk the condensed milk mixture with a hand mixer until frothy.

Tip 2: Use a rolling pin to crush cracknel finely in a plastic freezing bag.