My go-to recipe for a low FODMAP chocolate mousse, that’s rich and creamy, with sweet and crunchy shards of macadamia nut brittle. One from my newsletter festive recipe bonanza (which if you haven’t already signed up, you can do so here!) it’s joyfully quick to make and lighter and fluffier than others you might come across, which is how I prefer it.
A chocolate mousse – served in one big dish or individual portions – can make for a really great gluten free and low lactose party/celebratory/any weeknight (you get the gist) dessert. This one is an ode to Rob’s mum’s chocolate mousses (moussi?) that often grace a dinner table and never fail to delight, along with Nigel Slater’s classic recipe – that I think has been in print since 2011.
Low FODMAP chocolate mousse recipe notes:
- This recipe hasn’t been tested for FODMAPs, but uses FODMAP friendly ingredients and should fit in with FODMAP limits. I follow the Monash University app data to create FODMAP friendly recipes – if unsure as always, please ask your dietician or GP
- Not worried about FODMAPs? Amaretto or baileys are decadent sub-ins for the coffee and can also add a splash into the cream!
- Store any leftover praline in an airtight container to prevent it from going sticky
- Serves 6 generously or stick to 8 to stay within low FODMAP limits
Ingredients
240g dark chocolate
50g butter
2 tablespoons espresso or 2 teaspoons instant coffee mixed with 2 tablespoons boiling water
5 free-range eggs, separated
For the macadamia nut praline:
60g macadamia nuts
95g caster sugar
150ml lactose free whipping cream
1 teaspoon vanilla bean paste or extract
Method
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, gently stirring every so often to encourage it. Add in the butter and stir very gently to combine. Pour in the coffee and mix once more, then remove from the heat.
- Place the egg whites into a large, clean bowl and whisk until just stiff peaks.
- Once the chocolate mix has cooled a little, fold in the egg yolks, working quickly until well combined. Gently fold in the whisked egg whites, until there are no streaks remaining. Spoon into a large serving bowl, cover and place in the fridge to chill, ideally overnight.
- To make the macadamia nut praline, toast the nuts in a dry pan for a few minutes, until golden and smelling delicious. Lightly oil or line a baking tray.
- Add the sugar to a large saucepan, spread in a thin layer, and place over a medium heat. Allow the sugar to melt and form a deep caramel (avoid stirring and swirl the pan gently if you need to instead). Add in the nuts, stir quickly to combine and tip out onto the baking sheet. Allow to cool then bash and break into small shards.
- Scatter over the top of the set mousse and serve with whipped vanilla cream.
Photographs by Emma Croman
