Chocolate Mousse with Danish Blue Cheese and Mango

45min 8 servings
  • 5 squares (150 g) semisweet dark chocolate
  • 75 g Castello® Crumbled Blue or Traditional Danish Blue cheese, crumbled
  • 6 large egg yolks
  • 75 g cane sugar
  • 3 large egg whites
  • 175 mL whipping cream
  • 2 mangoes, skin removed and cut into bite-sized cubes
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
250 mL water
250 g granulated sugar

120 mL liquid glucose or white corn syrup
1 litre mango juice
45 mL lemon juice

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 refreeze for 1 to 2 hours. Using a warm spoon, scoop sorbet servings and serve.

Recipe inspired by Burnt Movie

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