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.
Practical notes for Dubai Chocolate Mousse
Substitutions
- Pistachio cream: Use pistachio butter or paste and adjust sweetness separately; the final texture should remain thick enough to hold kataifi.
- Kataifi: Finely shredded phyllo can work if toasted thoroughly. Feuilletine or crisp wafer gives crunch but changes the character of the recipe.
- Chocolate: Dark chocolate reduces sweetness; milk chocolate is rounder and sweeter; white chocolate creates a much sweeter variation.
Storage
Store covered in the refrigerator. Add or refresh loose toasted kataifi close to serving when possible so the crisp texture is not lost to moisture.
Allergen note
Dubai-chocolate recipes commonly contain pistachio/tree nuts, wheat/gluten and dairy; recipes with tahini also contain sesame. Some versions include egg. Check every packaged ingredient if cooking for someone with an allergy.
Frequently asked questions
How do I keep the kataifi crunchy?
Toast it until evenly golden, let it cool completely, and mix it with the filling only after steam has escaped. Moisture is the main enemy of the crisp texture.
Can I make Dubai Chocolate Mousse ahead?
Yes, but keep any loose kataifi garnish and wet toppings separate until close to serving. Follow the storage guidance above for the finished recipe.
Can I use dark chocolate instead?
Usually yes. Dark chocolate gives a less sweet, more cocoa-forward result and often balances sweet pistachio cream particularly well.
Ingredient guides