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Lindt EXCELLENCE 70% Cocoa Chantilly Mousse

Chantilly is an easy an versatile recipe, celbrating the flavours of Lindt EXCELLENCE.
Use it as a straight dessert, served with a wafer and a crumb for texture or fill roulades, tart shells topped with berries, even fill cakes. 

10 people


  • 160g Cream* (1)
  • 10g Glucose Syrup
  • Small pinch Fleur de sel
  • 200g Lindt EXCELLENCE 70% Cocoa
  • 350g Cream* (2)
  • *Best use pure cream with 35% fat content or thickened cream
  • Optional Crumb to serve alongside
  • Lindt EXCELLENCE 85% Cocoa, chopped
  • Chocolate shortbread, chopped
  • Ground, dried vanilla bean
  • Black sesame seeds
  • Tonka bean, grated


Step 1.

For the Chantilly combine the first amount of cream with the glucose and the salt in a saucepan. Over medium heat bring to the boil. Take off the heat and add chocolate. Mix to a smooth mass.

Step 2.

Add the remaining cream and combine. Transfer mixture to a mixing bowl. Place clingfilm straight onto the surface and put Chantilly into the fridge to set for a couple of hours.

Step 3.

To serve, whip the Chantilly lightly with a whisk. Spoon onto serving plate.

Step 4.

For the Crumb - Combine all the crumb ingredients and add to the plate.


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