Easter Chocolate Mousse with Teas & C’s Kasbah

Easter Chocolate Mousse with Teas & C’s Kasbah

Posted By: Maxwell & Williams

Chocolate and Easter go hand in hand. But while everyone loves an Easter bunny or a chocolate egg, sometimes it’s nice to take things up a notch. This chocolate mousse recipe is a fancy alternative to eggs over the Easter weekend and looks extra special served in our Teas & C’s Kasbah teacups!

Easter Chocolate Mousse

Prep Time: 20mins (+ 1 hour cooling time) 

Serves: 6 


  • 300g good-quality dark chocolate, roughly chopped
  • 3 eggs, at room temperature
  • ¼ cup caster sugar
  • 1 tbsp cocoa powder, sifted
  • 300ml thickened cream, plus extra
  • whipped cream to serve


  • Flake, crumbled
  • Mini Easter eggs



  1. In a bowl, whip cream until soft peaks form. Set aside. 

  2. Place the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until melted. Remove bowl from heat and set aside to cool slightly.

  3. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.

  4. Use a large metal spoon to carefully fold the cream into the chocolate mixture, being careful not to overwork. Spoon into six serving dishes and chill in the fridge for at least 1 hour. Remove from the fridge 15 minutes before serving.

  5. Garnish with crumbled chocolate flake and mini Easter eggs.


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