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Maple and Pistachio Mousse and Molten Lava Cake
Recipe by Linda T from VIC


  • 8 tablespoons mono-saturated olive spread

  • 1 cup organic bitter sweet dark chocolate

  • ½ cup corn flour

  • 1 cup Natvia stevia blend

  • 3 eggs

  • 3 egg yolks

  • 1 teaspoon vanilla extract

  • 2 tablespoon Irish cream baileys (optional)

  • 4 egg whites

  • 150gm white chocolate

  • 2 tablespoon maple syrup

  • ? cup cream

  • 120gm crushed pistachios

  • 1¼ cup milk

  • 4 tablespoons cocoa powder

  • 4 egg yolks

  • ½ cup Natvia stevia blend

  • 1¼ thickened cream

  • ½ cup pureed toasted hazelnuts

  • 62ml almond meal

  • 75ml grounded Natvia stevia blend into a fine powder

  • 1 egg white

  • ¼ teaspoon coffee essence

  • 2 teaspoon cocoa powder


  • 1.

    For the Maple and Pistachio Mousse: Melt the chocolate in a heatproof bowl in 30 second intervals. Stir in between until completely smooth.

  • 2.

    Use an electric beater to beat the egg until firm peaks form. Add Natvia and beat until glossy.

  • 3.

    Add the cream and beat until the mixture thickens. Add the white chocolate and use a metal spoon to fold until just combined.

  • 4.

    Fold in chopped pistachios. Pour into 6 small serving cups. Place in the freezer for 15 minutes to set.

  • 5.

    Remove from freezer and serve immediately.

  • 6.

    For the Molten Lava Cake: Preheat oven to 220 degrees Celcius. Line and grease 6 small ramekin dishes. Melt chocolate and olive spread in the microwave in short 30 second intervals, stirring every 30 seconds until smooth.

  • 7.

    Sift in Natvia and corn flour. Stir in the eggs and yolks until smooth. Add Irish cream baileys and mix until combined.

  • 8.

    Pour into ramekins and bake for 10 minutes. The edges should be firm but the center will be runny.

  • 9.

    Remove from ramekins and remove lining. Place on serving plate and serve.

  • 10.

    For the Hazelnut Ice Cream: Simmer milk in saucepan.

  • 11.

    In a separate bowl, whisk egg yolks, Natvia, cocoa powder and corn flour.

  • 12.

    Gradually add hot milk to egg mixture, whisking constantly until all milk has been added.

  • 13.

    Return milk to pot and stir with a wooden spoon over medium low heat until custard thickens and coats the back of a spoon, about 4 minutes.

  • 14.

    Remove from heat and strain. Let cool to room temperature then stir in whipping cream. Chill custard completely.

  • 15.

    Mix in hazelnuts. Follow ice-cream churner according to instructions, or place mixture in freezer and mix it every 15 minutes to prevent ice-crystals forming.

  • 16.

    Continue freezing until firm (about 6 hours).

  • 17.

    For the Almond-Mocha Crunch: Beat egg whites until soft peaks form. Gradually add Natvia, beating until dissolved.

  • 18.

    Add cocoa and coffee essence. Beat until just combined. Fold in the almond mixture until just combined.

  • 19.

    Using a tablespoon, dollop the mixture onto a lined baking tray.

  • 20.

    Bake at 150 degrees Celcius for 15 minutes or until the crunches feel firm on top. Cool on trays. Carefully transfer to a wire rack.


Dust molten lava cakes lightly with cocoa powder before serving. Scatter cake, mousse and ice-cream with crushed pistachios for added color and texture. Serve the maple and pistachio mousse in edible white chocolate cups to impress people even further!

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