Originally I had made this recipe as part of the tonca bean panna cotta and then I realised that it is so good on its own that it simply deserves its own entry. It’s chocolate, it’s mousse, it’s raspberries, it’s macadamia. Not convinced yet? Then go make it. Now šŸ˜‰ Desserts kan be tricky sometimes, but this one is fairly straight forward, as long as you make sure to be patient when pouring the sugar syrup over the egg mixture; if you do it too quickly, the egg will curdle and nobody wants sweet scrambled eggs. You can take this dish in many directions by simply changing the garnish: how about sliced bananas, desiccated coconut and crushed walnuts? Strawberry jam, fresh strawberries and cocoa nibs? Pears, hazelnuts and a pinch of cinnamon? Go wild, I say!

130 g caster sugar
60 ml water
2 egg yolk
2 eggs
150 g dark chocolate (at least 68%)
250 ml double cream

50 gr white chocolate shavings
250 gr raspberries
30 gr salted roasted macadamias, crushed
2 tablespoons cocoa nibs


  1. Break the chocolate into pieces and melt over a bain-marie.
  2. Mix the water and sugar together in a small pan and bring to the boil.
  3. In a bowl, whisk the egg yolks and eggs and then very slowly incorporate the sugar syrup while whisking continuously.
  4. Pour in the melted chocolate and fold through until well combined.Ā Set inĀ the fridge for 10 minutes.
  5. Meanwhile, in a bowl, whisk the cream until thick but notĀ holding peaks.
  6. Fold this through the chilled chocolate mix until completely mixed through.
  7. Transfer to serving dish and set in the fridge for at least half an hour.
  8. Decorate with the raspberries, white chocolate shavings, crushed macadamias and cocoa nibs.