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 (64%), crumbled
  • 200g sweetened condensed milk
  • 1tsp instant coffee powder (e.g. Nescafé Gold Blend)
  • 1dl cream
  • 30g sugar
  • 1tbsp 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 the condensed milk with the instant coffee powder, cover and chill for approx. 30 minutes.
  2. 2Melt the chocolate in a thin-walled bowl over a slightly boiling water bath, stir in warmed cream.
  3. 3Cool down 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). Let cool down in the fridge.
  5. 5Caramelize the sugar and the water in a large pan. Add almonds and roast until light brown. Cool the mixture on baking paper. Finely crush the cracknel (see tip 2).
  6. 6Pour the mousse and almond cracknel alternately into the 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 freezer bag.