Chocolate mousse with cracknel

Preparation time

15 - 30 min




4 pers.


Reimagined classics

Our take on chocolate mousse includes an almond cracknel for a variety of flavours and textures.


For 4 glasses of approx. 100 ml each
  • 200g dark chocolate Cailler Cuisine, crumbled
  • 200g sweetened condensed milk
  • 1 teaspoon instant coffee powder (e.g. Nescafé Gold Blend)
  • 1 dl cream
  • 30g sugar
  • 1 tablespoon water
  • 25g almonds, coarsely chopped
  • 4 glasses
  • a bowl
  • a hand mixer
  • a pan
  • a wooden spoon
  • a piping bag


Preparation time

15 - 30 min

Total Time

Approx. 1h30
  1. 1Mix condensed milk with coffee powder, cover and chill for approx. 30 minutes.
  2. 2Melt the chocolate in a thin-walled bowl over a pan of gently simmering water, stir in boiled cream.
  3. 3Cool to 35°C
  4. 4Whisk the condensed milk mixture until frothy (see tip 1). Add chocolate mixture and transfer to a piping bag with a star nozzle (approx. 1 cm Ø).
  5. 5Caramelize sugar and water in a sauté pan. Add almonds and roast until pale brown. Allow mixture to cool on baking parchment. Finely crush cracknel (see tip 2).
  6. 6Pipe alternating layers of mousse and almond cracknel into glasses.


1. Whisk the condensed milk mixture with a hand mixer until frothy.
2. Use a rolling pin to crush cracknel finely in a plastic freezing bag.