Try this chocolate mousse recipe with nut brittle, then check out our classic chocolate mousse, white chocolate mousse, chocolate mousse cake and vegan chocolate mousse.


  • 300g dark chocolate, broken into pieces
  • 8 eggs, at room temperature
  • to serve crème fraîche, optional


  • 75g caster sugar
  • 50g pine nuts, toasted
  • sea salt


  • STEP 1

    To make the brittle, put the sugar and 2 tbsp of water into a pan over a medium heat and bring to a boil.

  • STEP 2

    Once the sugar has dissolved, increase the heat and cook until a caramel forms, swirling regularly.

  • STEP 3

    Stir in the nuts and pour onto a parchment-lined baking tray. Sprinkle with salt and cool for 1 hour.

  • STEP 4

    Put the chocolate into a heatproof bowl over (but not touching) a pan of simmering water and melt, stirring occasionally.

  • STEP 5

    Separate the eggs, putting 6 of the yolks into a jug and all 8 whites into a large, clean bowl.

  • STEP 6

    Add the yolks to the melted chocolate and stir until well combined.

  • STEP 7

    Whisk the egg whites to soft peaks. Using a large metal spoon, add a spoonful of the whites to the chocolate mixture and beat well.

  • STEP 8

    Continue until you see the mixture slacken, and then gently fold in the remaining egg white, trying to keep as much volume as possible.

  • STEP 9

    Divide the mousse between serving glasses and chill for at least 3 hours.

  • STEP 10

    Take the mousse out of the fridge 15 minutes early and serve with the brittle, broken into pieces, and crème fraîche.

Egg yolks freeze well – so bag up the leftovers in this recipe to use later.


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