Indulge in one of your favourite classic dessert recipes – but with a crunchy twist! Follow this easy recipe to make your own rich and delicious Chocolate Mousse with a Bakers Romany Creams® biscuits crumble to make it that little bit different.

Makes 6


For the crumble base:

1 (200 g) pack of BAKERS Romany Creams® Choc Mint biscuits

1 teaspoon instant coffee

1 tablespoon boiling water

2 tablespoons milk

For the Chocolate Mousse:

300 g dark chocolate

1 tablespoon instant coffee

2 tablespoons boiling water

3 free-range eggs, seperated

3 tablespoons caster sugar

250 ml cream

Extra cream and chocolate shavings to serve (optional)



  1. To make the crumble base, bash up the biscuits by hand in an airtight bag using a rolling pin, or pulse in a food processor to get a rough textured crumble. Mix the instant coffee with the water and dissolve. Add this to the biscuit crumbs along with the 2 tablespoons of milk and mix. Divide this amongst your serving glasses or small bowls.
  2. To make the mousse, dissolve the coffee in the hot water and heat this with the chocolate in a double boiler until melted. Allow to cool to a tepid temperature.
  3. Separate the egg yolks from the whites and place the whites in a bowl. Using an electric beater whisk these until soft peak stage. Add the caster sugar slowly and then beat until the meringue is glossy.
  4. In another bowl beat the cream until soft peaks.
  5. Add the eggs to the chocolate mixture and using the beater you used to whip the cream, beat until well combined.
  6. By hand, gently fold the chocolate mixture through the egg whites and then the cream. Fold this through so that it’s well combined without bashing out too much air.
  7. Spoon the mousse into each glass and allow to set in the fridge. When you are ready to serve, top with whipped cream and chocolate shavings.



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