The Damhuis cookbook, Recipes and Memories of a House, is more than just a recipe book – it’s a collector’s item that captures the rich history of the Cape and celebrates delicious South African cuisine, seasonal ingredients and memories made around the table with family and friends.
Decadent, creamy and absolutely irresistible, this chocolate and Amarula mousse recipe is a showstopper. It’s an ideal dessert to cap off a dinner with friends.
Chocolate and Amarula Mousse Recipe from Damhuis: Recipes and Memories of a House
340g dark chocolate (75-85%),
100g butter, cubed
½ cup Amarula liqueur
(or any fruit-based cream liqueur)
4 eggs, separated
1 tsp cream of tartar
4 tbsp castor sugar
1 cup cream
pulp of 4 granadillas
Heat a little water in a small pot. Place the chocolate and butter in a glass bowl and carefully place on top of the pot of water. Reduce the heat and stir the chocolate until the chocolate and butter have blended. Remove from the heat and stir in the Amarula and the egg yolks one by one. Stir well.
Beat the egg whites with the cream of tartar to form stiff peaks. Slowly stir in the castor sugar. Carefully fold the egg whites into the chocolate mixture, and then the whipped cream. Divide evenly between pretty bowls or glasses and garnish with granadilla pulp.
For another sneak peek of Damhuis: Recipes and Memories of a House, read the excerpt of acclaimed author Reinet Nagtegaal about the first inhabitants of the plot of land that would later become Damhuis Restaurant.