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Macedonia con Mousse di Cioccolato (Fruity Triple Chocolate Mousse)

Berries, mango, brandy, hazelnuts, chocolate, chocolate, chocolate, Gino's done it again!


  • 150g/5¼oz good quality dark chocolate, chopped

  • 50g/2oz good quality white chocolate, chopped

  • 100g/3½oz good quality milk chocolate, chopped

  • 3 eggs

  • 2 tbsp caster sugar

  • handful of crushed hazelnuts

  • 3 tbsp brandy

  • 250ml/9fl oz whipped cream

  • 50g/2oz strawberries, sliced

  • 50g/2oz raspberries

  • 1 mango, peeled and finely sliced


  • 1.

    Melt all the chocolate together in a glass bowl over a pan with hot water, taking care not to let the bowl touch the water. Once melted set aside to cool.

  • 2.

    Beat the eggs and sugar in a bowl until thick and pale. Using a metal spoon, fold the chocolate into the egg mixture. Gently fold in the crushed hazelnuts and brandy and then the whipped cream.

  • 3.

    Divide the raspberries and strawberries between four dessert glasses. Place some of the chocolate mixture on top until you three-quarters fill the glass. Place slices of mango on top and finally fill the glass with the remaining chocolate mixture. Refrigerate for at least one hour until set.

  • 4.

    Just before serving decorate with a slice of mango and a strawberry.

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