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Chocolate and Rosemary Mousse

yle Books Lovely Jane Grigson, the legendary British country writer, gave me this recipe, and from memory I think she got it from Franco Taruschio at the Walnut Tree restaurant in South Wales. It sounds odd, but it is strangely addictive.

Taken from Grow, Cook, Nourish by Darina Allen published by K


Serves 8


225g (8oz)castor sugar

225ml (8floz) dry white wine

freshly squeezed juice of 1/2 lemon

600ml (1pint) double cream

1 long branch of fresh rosemary, plus extra sprigs, to garnish

175g (6oz)dark chocolate (we use Valrhona or Lindt – 52% cocoa solids is fine), chopped

pouring cream, to serve


Mix the sugar, wine and lemon juice in a stainless steel saucepan and stir over a low heat until the sugar dissolves.  Add the cream, bring to the boil – the mixture will thicken somewhat.  Add the rosemary and chocolate. Stir, return to the boil, then reduce the heat and simmer very gently for 20 minutes.  It should be the consistency of thick cream.  Leave to cool, tasting occasionally to see if the rosemary flavour is intense enough. 


Pour through a sieve into eight ramekins or little shot glasses.  Cool, cover and chill until needed.


We serve it with Jersey pouring cream and a sprig of flowering rosemary.





This is a recipe by
Darina Allen
View all my recipes

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