Any Seasonal Cinnamon Chocolate Mousse with Pistachio Biscuit Crumb

For whatever season or holiday… This mousse will have your family and friends wanting the recipe. Spread the joy and love of this holiday season by making my cinnamon chocolate mousse.



For the full episode, go to @nathe_carlos on Instagram and click Nathe Bites on IGTV


For the Biscuits

  • 2 cups of peeled pistachios
  • 1 cup of blanched almonds (do this prior to making this recipe)
  • 1-2 egg whites (if your dough is wet after 1 egg white, that will do)
  • 1/2 a cup of caster sugar

For the Mousse

  • 3 teaspoons of ground cinnamon (cinnamon sugar can work also)
  • 300 g of dark chocolate
  • 3 eggs (separate into white and yolks)
  • 1/3 of a tablespoon of caster sugar (I said teaspoon on the episode, silly me)
  • 1/2 a cup of thickened cream
  • 60 g of butter

For the Garnish (both optional)

  • icing sugar (for that snow affect)
  • raspberries (any berries really, to be like like trees on the soil)

Instructions serves 6 cups

For the Biscuits

  1. Pre-heat oven to 180 degrees in a bake setting
  2. On a food processor, add and blend your pistachios, blanched almonds and caster sugar into a fine consistency
  3. Then place the mixture into a bowl and add your egg whites and mix until wet
  4. Once it is wet, grab a 1/3 cup of the mixture and form into small balls for baking
  5. Bake them for 10-15 minuets or until biscuits form brown edges
  6. Once cooked, set aside (you may crumble them here to add on top of the mousse later)

For the Mousse

  1. Grab 4 heat proof bowls
  2. On one bowl add your three egg whites & sugar
  3. On your second bowl add you three egg yolks
  4. On your third bowl add your chocolate & butter
  5. On your fourth bowl add your cream
  6. On your first bowl, whip your egg white and sugar until you see soft peaks (just like a meringue mixture). To see if it is ready, face the upside down bowl test as seen of the video
  7. On your second bowl, just hand whisk your egg yolks till mixed without lumps
  8. On your third bowl melt your chocolate & butter in the microwave by placing it inside five times in 30 second intervals (ensuring in between, you are mixing the butter and chocolate well)
  9. On your fourth bowl, whip your cream in whipped cream (thicken it up)
  10. On that third bowl add your cinnamon (optional)
  11. Now, all your bowl are ready its time to just fold like crazy
  12. In your fourth bowl add your whisked egg yolks and fold it eight times or until mixed well
  13. Then on the same bowl add your third bowl (which should have your chocolate cinnamon sauce, make sure you chocolate is room temperature) and fold it in ten times ONLY.
  14. Then with your very first bowl (the one with the meringue mixture) scoop a 1/3 of cup of the meringue onto your bowl (the one mixed with everything) and fold it in a few times till it is mixed in well
  15. Finally, add the mixture onto the very first bowl again and mix well until it is a silky smooth texture
  16. You can now serve this on a bowl or into serving cups (this recipe will fill six) and chill in fridge for about 2-3 hours. Once its chilled you can garnish with seasonal fruits and sprinkle it with a little icing sugar snow!


Published by nathe_carlos

Follow @nathe_carlos on Instagram, to see full episodes of Nathe Bites on IGTV.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: