Wattleseed Chocolate Mousse

Wattleseed Chocolate Mousse


  • 200g dark chocolate
  • 500ml whipping cream
  • 5 eggs separated
  • 2 tablespoons of Roogenic Wattleseeds


  1. Place the dark chocolate in a bowl and set it over a hot water bath or melt it in the microwave.
  2. Gradually whisk each egg yolk into the melted chocolate (one at a time), ensuring it is well combined into the chocolate mixture. If the mixture becomes stiff, use a fork. Once the egg yolks have been mixed through, add the Roogenic Wattleseeds for a gorgeous texture and mix to combine.
  3. Using a whisk, or a hand beater, whip the cream to soft peaks. Using a spatula, gradually fold them through your chocolate mixture. 
  4. Thoroughly wash the whisk or hand beater and dry well. Whip the egg whites to firm peaks and fold through your chocolate mixture. 
  5. Pour the Chocolate Wattleseed Mousse into glasses and set in the fridge for at least 3 hours. 
  6. To serve, finish with fresh strawberries and a sprinkle of Wattleseeds.


TIP: It is easier to work with eggs that are at room temperature.


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