Chocolate Mousse with Danish Blue Cheese and Mango

Ingredients for 8 servings

5 squares (about 5 ounces) semi-sweet dark chocolate
1/3 cup Castello® Crumbled Blue Cheese
6 large egg yolks
1/3 cup cane sugar
3 large egg whites
3/4 cup whipping cream   
2 mangoes, skin removed and cut into 1/4 inch cubes

Mango Sorbet
1 cup water
1 cup granulated sugar
1/2 cup liquid glucose or white corn syrup
4 1/4 cups mango juice
3 tablespoons lemon juice

Chocolate Mousse with Danish Blue Cheese and Mango


Gently melt chocolate and crumbled blue cheese in a bowl atop a double boiler.

In a medium bowl, beat the egg yolks with sugar to a light airy consistency, approximately 5 minutes.

In a separate medium bowl, beat the egg whites to a soft peak.

In another separate bowl, beat the whipping cream to a soft peak.

Fold the blue cheese mixture into the egg yolk mixture, then gently fold in the whipped cream mixture, then fold in the egg whites.

Pour into 8 individual dessert dishes; top with diced mango and serve with Mango Sorbet if desired.

Mango Sorbet

In a large saucepan, boil water, sugar and glucose together until sugar dissolves. Remove from heat and cool slightly. Add mango and lemon juice. Transfer to a container, cover and freeze overnight.

Cut sorbet into smaller pieces and process with a food processor fitted with a chopping blade. Whirl until light and creamy. Transfer to a container, cover and re-freeze for 1 to 2 hours. Using a warm spoon, scoop sorbet servings and serve.

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