Creams & Mousses
Dubai Chocolate Mousse
Light as air and intensely chocolatey — this mousse is served in elegant glasses with layers of pistachio cream and a final crown of golden kataifi.
Step-by-step instructions
Melt chocolate
Melt dark chocolate in a bain-marie. Cool to room temperature.
Whip egg whites
Whisk egg whites with a pinch of salt to stiff peaks. Gradually add caster sugar and whisk to a glossy meringue.
Beat cream
Whip double cream to soft peaks separately.
Combine
Stir egg yolks into cooled chocolate. Fold in cream, then fold in meringue in two additions — work quickly and gently to retain volume.
Layer the glasses
Spoon a little pistachio cream into each glass, then fill two-thirds with mousse. Refrigerate at least 3 hours.
Finish before serving
Just before serving, add a spoonful of pistachio cream and a generous heap of toasted kataifi on top of each mousse.
💡 Dubai Bar tip: Fold the whipped cream into the chocolate base with a large metal spoon, not a spatula — the metal spoon cuts through the mixture more gently and preserves more of the air.