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Dark Chocolate Mousse

Dark Chocolate Mousse

with Tony's Chocolonely Dark Chocolate Bar | Serves 2-4

We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. These Dark Chocolate Mousses with pistachio are filled with Tony's Chocolonely Dark Chocolate Bar... Delicious!

Tony’s mission is to make all chocolate 100% slave-free.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 5 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Tony's Chocolonely Dark Chocolate Bar

(Contains Soya)

75 grams

Caster Sugar

450 grams

Creme Fraiche

(Contains Milk)

25 grams


(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)


Nutritional information

Energy (kJ)5982 kJ
Energy (kcal)1430 kcal
Fat115.8 g
of which saturates68.5 g
Carbohydrate80.6 g
of which sugars69.9 g
Protein15.5 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Bowl
Small sauce pan
Small Bowl
Medium Bowl
Hand mixer


Melt the Chocolate

a) Depending on how many chocolate mousses you are making, set aside 2-4 whole pieces of Tony's Chocolonely Dark Chocolate Bar to decorate with later. Chop the remaining chocolate into small pieces and place into a large bowl.

b) Add the sugar and creme fraiche to a small saucepan on medium heat and stir to combine. Bring the mixture to a simmer, stirring often, 2-4 mins.

c) Once hot, pour the creme fraiche mixture over the chopped chocolate in the bowl and mix until the chocolate is melted and smooth.

Let's Chill and Whip

a) If you have an electric whisk, cover the bowl of chocolate mixture and refrigerate until cooled, 30-40 mins.

b) If you don't have an electric whisk, divide the chocolate mixture between 2-4 appropriately sized glasses or ramekins before refrigerating until set, 1.5-2 hours.

c) Meanwhile, remove the pistachios from their shells, then roughly chop.

d) Once cooled, using an electric whisk, whip the chocolate mixture until light and fluffy, 5-10 mins. TIP: The longer you whip, the lighter the mousse will become.

Serve your Tony's Treat

a) If you haven't already, divide the chocolate mousse between 2-4 appropriately sized glasses or ramekins.

b) Sprinkle each chocolate mousse with the chopped pistachios and top with a reserved chocolate piece each to finish.