Chocolate mousse recipe from Escape to the Farm with Kate Humble
29 Apr

Make the Gorse Chocolate Mousse with Coconut & Gorse Petals from Kate Humble’s Escape to the Farm.

If you’re going out foraging for ingredients always make sure you know exactly what you’re picking, some wild plants are poisonous. Go with someone who knows what they’re doing or check your plants in a foraging book.

When you pick, don’t take more than you need and make sure you leave plenty behind to regrow. Avoid areas that might be polluted and try and pick above dog height! 

Serves 4

If you are using a chocolate with higher cocoa content than 50%, you may want to add a little sugar to the recipe. In which case, add 2tbsp of caster sugar (or to taste) to the chocolate whilst melting it. Make sure the sugar is dissolved before mixing in the egg.


  • 140g Gorse chocolate, such as Chocolarder Wild Gorse Flower 50% Milk Chocolate
  • 4 eggs

for decoration

  • toasted coconut flakes
  • 12 gorse flowers


  1. Set a heat-proof bowl over a pan of simmering water, making sure that the water does not touch the bottom of the bowl. Break the chocolate into the bowl and stir until the chocolate starts to melt. Turn off the heat and stir to melt the chocolate until fully melted, making sure it doesn’t get too hot at any point. Remove the bowl from the pan and set to one side to cool a little.
  2. Separate the eggs and place the whites into a large clean bowl. Whisk the whites until you reach medium/firm peak.
  3. Mix the egg yolks into the melted chocolate, making sure you stir constantly as you mix.
  4. Stir ¼ of the egg white mixture into the yolks and chocolate. Then carefully and gently fold the rest of the egg whites in using a metal spoon. You want to try to preserve as much of the air you have whisked into the whites as possible, so be really gentle as you fold. Fold until the mixture is completely combined with no streaks of egg white.
  5. Divide between four small serving glasses or ramekins and chill for at least 3 hours to set.
  6. They can be stored in the fridge for up to 48hours if needed.
  7. Once ready to serve, scatter the coconut and gorse flowers over the top of the mousse and serve immediately.

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