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Spiced chocolate mousse

Spiced chocolate mousse

“I visited the fabulous Bar Lourinhã in Melbourne recently and one of the highlights was the chocolate mousse and hazelnut brittle we had for dessert. Could Matt McConnell be persuaded to part with the recipe?”
Jo Groves, Darlington, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Spiced chocolate mousse

Serves 6
Cooking Time Prep time 5 mins, cook 10 mins (plus setting)
Chocolate mousse
180 gm   dark chocolate (54% cocoa solids), coarsely chopped
3   eggs, at room temperature, separated
¼ tsp   each of ground cinnamon, ground allspice and chilli powder
225 ml   thickened cream, lightly whipped
Hazelnut praline
100 gm   hazelnuts, roasted and skins removed
100 gm   caster sugar


1 Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat eggwhites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.
2 For hazelnut praline, place hazelnuts on a baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel, then pour over hazelnuts and cool completely. Coarsely chop.
3 To serve, scatter mousse with praline and serve immediately.


RECIPE Matt McConnell, Bar Lourinhã (edited by Adelaide Lucas) PHOTOGRAPHY Teny Aghamalian STYLING Lynsey Fryers

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