‘Heavenly Mud’, Sherry & Stone Candies

In the Netherlands, we have quite special names for dishes. Also for this classic chocolate mousse dish: heavenly mud [literally translated]. To stay in the theme of the mud, I decorated the chocolate mousse with stone candies. Several Dutch cities make these candies, which look like stones. There are different flavors in each stone; anise, chocolate, Marzipan or just candy. These stones are from Amersfoort, a beautiful city in the Netherland (near Utrecht)!

Since I am totally into sustainable and fair businesses, I used the chocolate of The Other Bar. The Other Bar is an experiment in which the consumer can support the farmer. After buying the chocolate bar you can choose to plant 1/4 of a new cacao tree or to get discount on a new bar. This initiative is powdered by the United Nations and the Fairchain Foundation. Want to learn more about The Other Bar? Check this blog post!

Dutch Chocolate Mousse, Sherry & Stone Candies

Servings 5 servings


  • Cooking pan
  • Heat Resistant Bowl
  • Heat Resistant Bowl
  • Spatula
  • Whisk


Chocolate Mousse

  • 3 Eggs
  • 1 shot Sherry cream
  • 70 gram Sugar preferably fine sugar
  • 200 gram Dark Chocolate about 75% cacao
  • 200 ml Cream

Serve with..

  • 200 ml Cream
  • 100 gram Powdered Sugar
  • 8 Spiced Cookies or another type of cookie like Oreo's or ginger cookies
  • Grated Chocolate
  • Stone Candies



  • Fill a cooking pan with water, and bring this to a boil.
  • Crush the cookies until you have cookies crumbs. They don't have to be very small; big chunks are welcome! Divide the crumbs over the 5 glasses.

Melting the Chocolate

  • Chop the chocolate bar in small pieces, and add these to the heat resistant bowl. Melt the chocolate by placing the heat resistant bowl on top of the cooking water. It's important that the bowl doesn't touch the cooking water! (This will burn the chocolate) So whenever you placed the bowl on top of the pan, turn the heat very low.
  • Once the chocolate is melted, you can take bowl of the pan. Leave the chocolate on room temperature, while we are preparing the eggs for the mousse.

Preparing the Egg Mixture

  • Add the eggs, a pinch of salt and the sugar to the second heat resistant bowl. Place this bowl on the pan with cooking water. Whisk the eggs until the sugar is melted and the mixture is light yellow and foamy.

Let's mix!

  • Use a spatula to fold the foamy eggs mixture into the melted chocolate. Add the sherry and mix the mousse.
  • Whisk the 200 ml cream until it holds its shape. You can test this by making an eight in the cream. When it stays there, your cream is ready to be used!
  • When your chocolate mixture is on room temperature, you can add the whipped cream. For the last time: let's mix everything with the spatula!
  • Pour the chocolate mousse on top of the cookies crumbs, and try to divide the mousse evenly. Place the glasses with mousse in the refrigerator and let them firm up for about 3 hours.

Time to serve!

  • Whisk the cream with powdered sugar, and divide this on top of the chocolate mousse. Use a fine grater to grate some chocolate on top of the cream.
  • Serve with the stone candies. Can't find these? Replace the candies with toasted almond chips, blackberries or another local candy!

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