Amarula Chocolate Mousse
This Amarula Chocolate Mousse recipe is for those Christmas lunches when you want something chocolatey without switching on the oven. Dark chocolate balances the sweetness of the cream liqueur, while whipped cream gives the mousse a soft, spoonable texture. There are no raw eggs, and you only need four ingredients, plus a little extra chocolate for the tops.
For a hot South African Christmas, make the mousse the day before and tuck the glasses into the fridge until dessert time. Small portions work well after a generous lunch. The important bit is letting the chocolate mixture cool before folding in the cream: it should still flow easily, but feel barely warm. This version contains alcohol, so keep it for the adults.
Ingredients
For the mousse
To finish
Instructions
- 1Set out 6 small dessert glasses or ramekins, each holding about 150 ml. Keep 300 ml of the cream in the fridge and place the chopped chocolate in a dry, heatproof bowl.
- 2Pour the remaining 100 ml cream into a small saucepan. Heat gently until steaming and small bubbles appear around the edge; do not let it boil vigorously.
- 3Pour the hot cream over the chocolate. Leave for 2 minutes, then stir gently from the centre outwards until smooth. If any pieces remain, set the bowl over a saucepan of barely simmering water, without letting the bowl touch the water, and stir briefly until melted. Remove from the heat.
- 4Stir the Amarula into the chocolate mixture in three additions, followed by the salt. Leave to cool for about 10–15 minutes, stirring occasionally, until barely warm but still fluid. Do not refrigerate it at this stage.
- 5Whip the reserved 300 ml cold cream in a chilled bowl to soft peaks. The cream should hold a gentle shape with a tip that flops over, rather than looking stiff or grainy.
- 6Stir one generous spoonful of whipped cream into the cooled chocolate mixture to loosen it. Fold in the remaining cream in two additions with a spatula, lifting from the bottom until no pale streaks remain.
- 7Divide between the glasses, cover without touching the surface and refrigerate for at least 4 hours, or overnight, until set. The mousse should be softly scoopable rather than firm like a chocolate truffle.
- 8Scatter the chocolate shavings over the mousse just before serving. Serve straight from the fridge, especially on a hot day.
Nutrition (per serving)
- Calories
- 460 kcal
- Carbohydrates
- 25 g
- Protein
- 4 g
- Fat
- 37 g
- Saturated fat
- 23 g
- Sugar
- 21 g
- Fibre
- 2.5 g
- Sodium
- 50 mg
- Cholesterol
- 82 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the mousse up to 2 days ahead, cover and refrigerate at 4°C or colder. Add the chocolate shavings just before serving.
- On a hot Christmas day, keep the glasses refrigerated until everyone is ready for dessert rather than leaving them on the table during lunch.
- Use fresh whipping cream, not pouring cream with a lower fat content. Chill the bowl and beaters if your kitchen is particularly warm.
- Label these as containing alcohol and dairy. The Amarula is not cooked off; offer a separate alcohol-free dessert for children and anyone avoiding alcohol.
Frequently asked questions
Can I make this mousse without Amarula?
Yes. Replace the 80 ml Amarula with 80 ml additional fresh cream and add 5 ml vanilla extract. Stir these into the melted chocolate mixture at the same stage. It will be a vanilla chocolate mousse rather than an Amarula mousse.
Why did my mousse turn grainy?
The chocolate mixture may have cooled too much before folding, or the cream may have been overwhipped. Keep the chocolate fluid and barely warm, and whip the cream only to soft peaks. Very cold, thick chocolate can form little flecks when it meets the cream.
Does the mousse need gelatine or eggs to set?
No. The chocolate firms as it chills, while the whipped cream provides lightness. Use the stated chocolate strength and quantities, and allow at least 4 hours in the fridge. Milk chocolate or extra liqueur can produce a softer result.
