Chocolate crème with physalis

Total time: 1hr 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 541 Kcal, 10g Protein, 37g Carbohydrates, 38g Fat


  • Mousse
  • 0.5 vanilla pod, cut open lengthways, seeds scraped out
  • 4 tbsp sugar
  • 1.5 dl single cream
  • 3 tbsp cocoa powder
  • 2 fresh egg yolks
  • 50 g dark chocolate (64% cocoa), finely chopped
  • 1 pinch salt
  • 1.5 dl single cream
  • 2 tbsp sugar
  • 2 fresh egg white
  • Decorate
  • 0.5 bag white cake icing (approx. 60 g), melted
  • 2 tbsp chopped pistachios
  • 12 physalis
  • Utensils
  • For 4 bowls, approx. 200 ml each

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  • Mousse

    In a pan, whisk the cream and all the other ingredients up to and including the egg yolks, bring to just below the boil on a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Stir in the chocolate, melt, pour the crème through a sieve into a bowl, leave to cool.
  • Stir the crème until smooth. Beat the cream with the sugar until stiff. Beat the egg whites with the salt until stiff, carefully fold into the crème with the whipped cream, place in the bowls. Cover and refrigerate for approx. 1 hr.
  • Decorate

    Put the glaze in a small bowl. Dip the physalis up to half way into the glaze, allow the excess to drip off, allow to dry on baking paper. Serve the chocolate crème with the physalis, scatter over the pistachios.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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