A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Double Chocolate Mousse with Pistachio and Chilli

Chocolate Mousse Recipe

I saw a recipe for a chocolate mousse with chilli in Gino D'Acampo's book Fantastico and had to make it.

Chocolate Mousse with Pistachios
This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

You may be thinking I've gone mad, suddenly doing all these desserts when I don't even like desserts too much!

But I do 'need' to know how to make desserts, so I gave these a go. If you are into chocolate you will LOVE these. Personally, I could only eat a teeny bit as it is so chocolaty!

I did love the chilli and the orange taste from the Grand Marnier though. I wasn't sure if I should serve them in a tumbler glass or a small dessert bowl.

Or even a shot glass with tiny spoons, so I used all three options - a shot glass is enough, for me, anyway.

Double Chocolate Mousse

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Yield: 4
Author: Jan Bennett
Double Chocolate Mousse with Pistachio and Chilli

Double Chocolate Mousse with Pistachio and Chilli

This Gino D'Acampo recipe is very chocolaty! You will need 4 glasses each 250ml in size.


  • 150g good-quality dark chocolate, chopped
  • 100g good-quality white chocolate, chopped
  • 3 medium eggs, separated
  • 2 tablespoons caster sugar
  • 8 tablespoons pistachio nuts, crushed, reserving a few to decorate
  • 1 small red chilli (medium–hot), deseeded and finely sliced
  • 2 tablespoons Grand Marnier
  • 250ml double cream, softly whipped


  1. Melt all the chocolate together in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water. Set aside to cool, but not to harden.
  2. Beat the egg yolks and sugar together in a large bowl until thick and pale.
  3. Whisk the egg whites in a second large dry, clean bowl until stiff.
  4. Use a metal spoon to fold the chocolate into the egg yolk mixture.
  5. Add the pistachios, chilli and Grand Marnier. Mix well and fold in the whipped cream.
  6. Lastly, gently fold in the egg whites, mixing the ingredients together.
  7. Pour the mixture into four dessert glasses (each about 250ml), cover with clingfilm and chill for 3 hours until set.
  8. Just before serving, remove the clingfilm and decorate with crushed pistachio nuts.
Did you make this recipe?
@aglugofoil #aglugofoil


  1. this looks fab, i love deserts especially choc ones, so will def give this a try

  2. Double chocolate...now that is a treat Jan:D

  3. Jan, I'd have no problem polishing off the whole batch!

  4. Now, if only I were a lover of chocolate...

  5. YUMMO Jan! I have that book too. I haven't cooked anything from it yet, but you have reminded me that I need to take a closer look at it!

  6. Chili in chocolate how interesting! I am game for anything chocolate all the time :-)

  7. Oh my! I really shouldn't have read your blog during work. Now I want...nay....NEED this mousse!

  8. That looks like a fabulous dessert Jan! All my favorites - chocolate and chilies together and pistachios!

  9. You know - I bet this has the word good written all throughout it!


  10. This sounds so good! I really like the chili and chocolate combo and the addition of the pistachios is great!

  11. I am drooling Jan. This looks awesome! You are really feeding my choc addiction.

  12. MMMM!! The mousse looks wonderful!

  13. Ahhhh, chilli and chocolate - my fave combo!

  14. Oh, Grand Marinier should be totally compulsory with chocolate mousse - it really deoes something special for the flavour of the chocolate. Love the addition of the chilli!

  15. Pistachios are a much better choice. It all sounds good!


I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.