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:
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
Photographs by Emma Croman