Chocolate Mousse with Castello® Blue and Mango

Ingredients for 4 servings

5 squares (150 g) semi-sweet dark chocolate
1/3 cup (75 g) Castello® Crumbled Blue Cheese
6 large egg yolks
1/3 cup (75 g) cane sugar
3 large egg whites
¾ cup (175 mL) whipping cream, whipped 
2 mangoes, skin removed and cut into ¼” cubes

Mango Sorbet
1 cup (250 mL) water
1 cup (250 g) granulated sugar

½ cup (100 g) liquid glucose or white corn syrup
4 ¼ cups (1 litre) mango juice
3 tbsp (45 mL) lemon juice

Chocolate Mousse with Castello® Blue and Mango


Gently melt chocolate and Castello® in a bowl atop a double boiler.

In a medium bowl, beat the egg yolks with the 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; ending with folding 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 an hour or two. Using a warm spoon, scoop quenelles from the sorbet and serve.

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