Middle Eastern Chocolate Mousse



  • 300g dark chocolate, chopped 
  • 8 extra-large eggs
  • ½ cup (110g) caster sugar 
  • Liqueur of choice (Amaretto, Marsala) 
  • 2 tablespoons good-quality Dutch cocoa powder, sifted, plus extra for dusting 
  • 300ml Bulla Thickened Cream 

Pomegranate syrup 

  • Seeds from 2 pomegranates 
  • 80g pine nuts, toasted 
  • 100ml sugar syrup 
  • 100ml pomegranate molasses 
  • Fresh mint leaves, thinly sliced 


  1. Heat chocolate in a microwave-safe bowl on medium power in 20-30 second increments, stirring between each, until melted and smooth; do not overheat. 
  2. Separate eggs. Beat yolks and sugar until sugar has dissolved. Add 75ml (3 shots) of liqueur of choice and sifted cocoa powder to yolks and mix well. Whisk whites with a pinch of salt until they form soft peaks. 
  3. Whip cream until just whipped and slightly thick. 
  4. Fold cream through yolk mixture, followed by melted chocolate until well combined. Finally fold in egg whites, until the mix is smooth and evenly coloured. Spoon mousse into serving bowls, cover and refrigerate for 1-2 hours or until set. 

Serving Suggestion 

When ready to serve, toss pomegranate syrup ingredients together in a bowl. Serve individual servings of mousse with a drizzle of pomegranate syrup.