Chocolate Mousse with Lavender Jelly and Coffee Tuile Biscuits




For the chocolate mousse

250g good quality dark chocolate (minimum 70% cocoa solids)

30ml coffee liqueur (optional)

25g butter, cubed

4 egg whites

90ml double cream

40g caster sugar

½ tsp lemon juice


For the lavender jelly

3½ cups water

½ cup dried lavender flowers

Juice of 1 lemon

3oz liquid pectin

4 cups sugar


For the coffee tuile biscuits

60g unsalted butter

60g plain flour

60g icing sugar

1 egg white

2tsp instant coffee

Drop of vanilla essence

Pinch of ground cinnamon



Created exclusively for ProCook by Dan Pawson, 

Junior Masterchef, Yorkshire winner.                                       


Preparation Method

Begin by making the chocolate mousse.

Melt the chocolate, coffee liqueur if using and butter in a bowl over a pan of boiling water. When the mixture has completely melted set to one side.

In a separate bowl whisk the egg whites with the lemon juice until soft peaks are formed. Slowly add the sugar, whisking until you get firmer peaks.


Using a spatula, mix ¼ of the egg whites into the warm chocolate mixture. Mix vigorously until the 2 are well combined then gently fold in the remaining egg whites.

Spoon the mixture into serving glasses, filling about ¾, then set in the fridge for 2-3 hours.


While waiting for the chocolate mousse to set prepare the lavender jelly.

Bring the water to a boil in a large saucepan. Remove from the heat then stir in the lavender flowers. Leave to infuse for 20 minutes then strain, discarding the lavender flowers.

Stir in the lemon juice and liquid pectin then return to the heat.


Bring the mixture to the boil then stir in the sugar. When the jelly mixture has returned to a hard rolling boil let it do so for 4 minutes then remove from the heat.

Let this cool slightly then pour over the set chocolate mousse, to about a cm in height.

Meanwhile prepare the tuile biscuits.

Melt the butter then add the instant coffee and stir until dissolved, then add the flour, sugar, egg white, cinnamon and vanilla essence and mix. Chill for 1 hour then spread the mixture in circle shapes in a thin layer onto some baking parchment and cook in the oven at gas mark 6 for 5 minutes.


Leave the tuile biscuits to cool until crisp then place on top of the mousse and jelly and serve.


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