Mousse Au Chocolat Avec Delice Turc

As a child, I loved Turkish Delight, but not the authentic pieces, the cheap, chocolate coated blocks you bought at the local corner shop for pennies. There was something about the way the thin chocolate cracked and surrendered to that wobbly, rose scented jelly.

Now I am all grown up, modern etiquette frowns upon a 40-year-old, face smeared in chocolate with a drool laden blob of pink jelly in her fingers. So created this. Decadent, light and fluffy, but with all the flavour filled joy of my youth.


100g Rose Turkish Delight, chopped into small pieces

250g Dark Chocolate (75% or above) chopped into pieces

75g Unsalted Butter

1/8 tsp Fine Salt

1 tsp Rose Water

6 Large Eggs, room temperature, separated

30g Light Muscovado Sugar

Cocoa Powder & Edible Rose Petals to serve


1. Divide the Turkish delight between the bases of 6 small bowls or ramekins and set aside.

2. Add the butter & chocolate to a small heatproof bowl and microwave in 30 second bursts on low power, until melted. Stir between each burst to ensure the chocolate doesn’t seize. Once melted, try not to agitate the chocolate too much.

3. Allow to cool for 5 minutes then gently combine the salt, rosewater, and egg yolks. Set aside in a large bowl.

4. Meanwhile, whisk the egg whites until foamy, then add the muscovado sugar, 1 tsp at at time, making sure each is dissolved before adding the next.

5. Whisk until you have thick glossy peaks then take ¼ of the mixture as a ‘sacrificial spoon’ to loosen the chocolate mixture.

6. Using a large spoon, fold the remaining egg whites through the chocolate in 3 batches, taking care not to deflate the mixture.

7. Spoon on top of the Turkish delight in the bowls and set in the refrigerator for at least 4 hours to set.

8. Garnish with cocoa and rose petals and serve. Napkins and spoons optional….