EN DE FR ES PT IT
Dark Chocolate and Amarula Mousse with Salted Caramelised Macadamias
Recipe

Dark Chocolate and Amarula Mousse with Salted Caramelised Macadamias

Dessert • South Africa

An elegant, restaurant-style dessert: deep dark chocolate mousse gently perfumed with Amarula, topped with crisp macadamias in salted caramel for contrast and crunch.

Why smarter

Uses dark chocolate for more intense flavour so a smaller portion satisfies, and adds macadamias for crunch and richness without needing heavy garnishes; the mousse is lightened with whipped cream for a refined texture.

Chef tip

Let the caramel reach a deep amber before adding the nuts for maximum flavour, and always warm the Amarula slightly (not hot) before mixing so it blends smoothly into the chocolate without seizing.

Soft line

Best served well-chilled with a few flakes of sea salt and a final dusting of cocoa.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Dark chocolate (70%), finely chopped 180.000 g dark chocolate
2 Large eggs, separated 3.000 each eggs
3 Caster sugar, divided 60.000 g caster sugar Use 20 g for yolks and 40 g for whites
4 Fine sea salt 1.000 pinch sea salt
5 Fresh cream, cold 200.000 ml fresh cream Whip to soft peaks
6 Amarula Cream liqueur 60.000 ml Amarula
7 Vanilla extract 1.000 tsp vanilla extract
8 Macadamia nuts 100.000 g macadamia nuts Preferably whole or large halves
9 White sugar (for caramel) 80.000 g sugar
10 Water (to help dissolve sugar) 20.000 ml water
11 Unsalted butter 20.000 g butter
12 Flaky sea salt (for finishing the nuts) 0.500 tsp flaky sea salt Adjust to taste
13 Cocoa powder, for dusting 1.000 tbsp cocoa powder Optional, for plating

Method

  1. Prepare 4 small glasses or ramekins. Line a tray with baking paper for the nuts.
  2. Make the salted caramelised macadamias: Toast macadamias in a dry pan over medium heat for 3–4 minutes until fragrant. Transfer to a bowl.
  3. In a small saucepan, combine sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber caramel, 6–9 minutes; swirl the pan as needed.
  4. Remove from heat and carefully whisk in butter. Add toasted macadamias and toss to coat. Tip onto the lined tray, separate the nuts with a fork, and sprinkle with flaky sea salt. Cool until crisp.
  5. Make the mousse: Melt the dark chocolate in a heatproof bowl set over barely simmering water (or in short microwave bursts), stirring until smooth. Let cool slightly until just warm.
  6. In a bowl, whisk egg yolks with 20 g caster sugar and vanilla until slightly thickened and paler. Whisk in the Amarula. Gradually whisk the yolk mixture into the melted chocolate until glossy and homogeneous.
  7. Whip the cold cream to soft peaks. Fold one-third into the chocolate mixture to lighten, then gently fold in the remaining cream.
  8. In a clean, dry bowl, whisk egg whites with a pinch of fine sea salt to soft peaks. Add the remaining 40 g caster sugar gradually and whisk to glossy medium-stiff peaks.
  9. Fold the meringue into the chocolate mixture in two additions, keeping as much air as possible. Spoon or pipe into the serving glasses. Chill for at least 3 hours (or overnight) until set.
  10. To serve, top each mousse with a small handful of salted caramelised macadamias. Dust lightly with cocoa powder if using, and finish with a few extra salt flakes for a refined sweet-salty edge.