Chocolate mousse


1. Sit the gelatine in a small bowl and cover with cold water, and leave to soften. Put the Canderel® Bake! Cooking Chocolate 70% Dark pieces in a heatproof bowl and sit it over a pan of barely simmering water, stirring occasionally until melted. Remove from hob and stir in the cardamom seeds, vanilla, orange zest and juice and 2 tbsp boiling water and mix until smooth and leave to cool then stir through the quark and crème fraiche, squeeze the water from the gelatine, return it to a clean bowl and pour in enough hot water to just cover, whisk with a fork then add to the chocolate mix and stir, put mixture to one side.

2. In another bowl, whisk the egg whites until they begin to peak then whisk in the Canderel® Bake! Caster Sugar Alternative and whisk again until thickened slightly.

3. Now fold half the egg whites into the chocolate using a metal spoon, when all combined, gently fold in the remaining. Spoon into the ramekins or glass dishes to chill for a couple of hours or overnight, dust with cocoa and top with orange zest if using before serving.

Cooks tip: To decorate you could use whatever fruit is seasonal – raspberries, strawberries, blueberries or figs all go well with chocolate


1 sheet of gelatine, broken into small pieces
50g Canderel® Bake! Cooking Chocolate 70% Dark
4 cardamon pods, crushed and seeds removed
1tsp vanilla extract
Zest of 1 orange and juice of 1/2 + extra zest for decoration
2 egg whites
3 tbsp Canderel® Bake! Caster Sugar Alternative
1/2 250g pot quark
100g half fat crème fraiche
1 tsp dark chocolate cocoa powder for dusting

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