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Easy Wattleseed Chocolate Mousse Recipe

Easy Wattleseed Chocolate Mousse


300ml cream

200g dark chocolate, chopped

1 level tbsp ground wattleseed

2 eggs, lightly whisked

3 tbsp Marsala (or any coffee liquor)


  1. In a medium saucepan, bring the cream and wattleseed to gentle simmer. 
  2. Place the chopped dark chocolate into a heatproof bowl and pour over the hot cream mixture
  3. Stir thoroughly until silky smooth
  4. Beat in the whisked eggs and add the Marsala or liquor
  5. Pour into six glasses, cover with cling film and chill overnight


Recipe from:

Bush Food Kitchen: Coo-ee Cuisine

By celebrated Aboriginal Chef Dale Chapman