Double Cream Chocolate Mess


4 serves
2 hours 30 minutes


A chocolatey eton mess with the rich, creamy addition of Double Cream!




250g Double Cream
70g Dark chocolate (plus extra to shave and serve)
50ml Extra virgin olive oil
16 Amaretti biscuits, crushed
12-16 Small meringues (purchased)
1 punnet raspberries
Small basil leaves


1 To make the vanilla chocolate mousse, melt chocolate in a bowl over hot water. Once melted, stir in olive oil and combine well.
2 Gently fold half of the La Casa Del Formaggio Double Cream through the chocolate mixture. Cover with plastic wrap placed onto the surface of the mousse and refrigerate for minimum 2 hours.
3 Assemble the mess in 4 large glasses. Start with dividing the Amaretti crumbs into the base of the glasses.
4 Using a warm dry dessert spoon, scoop the chocolate mousse and place in the base of the glass.
5 Pipe in the extra La Casa Del Formaggio Double Cream around the chocolate mousse.
6 Randomly add the meringues, berries and basil.
7 Top with shavings of chocolate.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!