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Maggie Beer

Seville Marmalade Mousse with Dark Chocolate

Step 1: Place 350mL of thickened cream into a large bowl and whisk till firm peaks form and place into the fridge to chill.

Step 2: Half fill a medium sized pot with water and place over a medium high heat.

Step 3: Place the egg yolks, sugar and Verjuice into a large stainless steel bowl, then place over the pot of water.

Step 4: Whisk the mixture for approximately 6 minutes or until it becomes light, fluffy and thick in consistency.

Step 5: Remove from the heat, stir through the Seville Marmalade, and set aside to cool for 10 minutes.

Step 6: Once the mixture has cooled, gently fold through the cooled whipped cream until well combined, then place back into the fridge.

Step 7: To make the dark chocolate swirl, place a small pot half filled with water over a medium high heat.

Step 8: Place the remaining cream and chocolate into a small stainless steel bowl and place over the pot of water. Allow this to sit for 5 minutes, then gently stir to combine melted chocolate and cream. Once the mixture is a smooth consistency remove from the heat and set aside to cool.

Step 9: To serve, remove the mousse from the fridge and drizzle over the chocolate mixture. Gently fold through, then divide between 4 to 6 serving plates.


  1. 500ml 1 cup thickened cream
  2. 1/4 cup caster sugar
  3. 40ml 2 tbspn Verjuice
  4. 80ml 1/3 cup Seville Marmalade

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