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Malted Chocolate Mousse

You’ll love this airy choc-malt mousse recipe because it’s practically instant and keeps well in the fridge so can be made ahead when entertaining. Add a little Baileys or Kahlua if you fancy. Served with malted whipped cream on top.



Preparation Time: 

15 mins (+ 10 mins chill time or longer)




Malted Chocolate Mousse

  • 200g dark chocolate chips*

  • 2 eggs

  • 3 tbsp Saunders’ Malt Extract

  • 1 cup (250ml) fresh cream

To Serve

  • 1 cup (250ml) fresh cream

  • ½ cup Saunders’ Malt Extract

  • Raw sugar, optional

*Notes: you can also use a 70% cocoa dark block chocolate here, simply chop it finely for this recipe.

  1. Melt chocolate in microwave on medium for 30 seconds, then stir and zap for another 20 seconds and keep stirring until melted and smooth. Set aside to cool slightly.

  2. Place eggs and Saunders’ Malt Extract in a medium bowl and beat with electric beaters on high for 5 minutes, or until mixture is pale, thick and roughly doubled in volume. Fold in chocolate until combined.

  3. In a separate bowl, whip cream until firm peaks form (be careful not to over-beat). Carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon mousse into 4 serving glasses. If serving later, cover with cling wrap and store in the fridge.

  4. To serve, place cream and Saunders’ Malt Extract in a medium bowl and whip until firm peaks. Dollop onto the mousse and sprinkle with raw sugar, if using.

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