New Year's fragrant chocolate mousse

Total time: 8hr 40m
Preparation Time: 40m

For 4 glasses

Nutritional Information

Contains 445 Kcal, 5g Protein, 41g Carbohydrates, 28g Fat


  • Mousse
  • 2 tbsp. fresh rosemary, finely chopped
  • 100 g dark chocolate
  • 2 fresh egg whites
  • 1.5 dl full fat cream
  • 1 pinch salt
  • 2 fresh egg yolks
  • 2 tbsp. sugar
  • Kumquats
  • 0.5 dl Water
  • 100 g kumquats, cut into 2-mm-thick slices
  • 50 g sugar
  • rosemary to decorate

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  • Mousse

    Heat the rosemary and cream in a pan. Remove the pan from the heat, cover and allow to steep for approx. 15 mins. Strain the cream into a bowl, then chill. For the decoration, using a large knife, plane off a few shavings from the chocolate, cover and place in the fridge. Break the rest of the chocolate up in a thin-sided bowl. Beat the egg whites with salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Pour the cream into the rosemary cream and beat together until stiff. Beat together the yolks and sugar in a bowl, until the mixture turns a paler colour. Suspend the bowl containing the chocolate over the simmering bain marie, it must not touch the water. Melt the chocolate and stir into the egg & sugar mixture along with 1/3 of the whipped cream. Using a rubber spatula, carefully fold the remaining cream with the beaten egg whites into the chocolate mixture, in batches. Divide the New Year mousse into glasses. Cover the dessert and leave to chill for approx. 4 hours.
  • Kumquats

    Place the kumquats in a wide-bottomed pan, just cover with water and bring to the boil. Reduce the heat, simmer for approx. 5 mins. Drain the fruits well. Bring the water and sugar to the boil, add the fruit slices and simmer over a medium heat for approx. 5 mins. until they are translucent, drain well. Place the fruit slices on a rack and allow to drain for approx. 30 mins. Dry out for about 3 hours at 50°C in an oven with the door held slightly ajar (convection). Remove and leave to cool on the rack, dry. Decoration: decorate the mousse with the kumquat crisps, chilled chocolate shavings and rosemary.
  • Storage:

    Prepare kumquat chips 3 to 4 days in advance. Store in an airtight container in a cool, dry place.

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