Chocolate Recipes

Baci Mousse

By Kathrine Holland June 4, 2017
Baci Mousse

Rich, velvety mousse is made oh-so-fancy in this special dinner-party dessert recipe.


Difficulty: Average

Prep Time: 30 mins

Serves: 4 people


8 Baci® Perugina®

113 g Perugina® dark chocolate

113 g whipping cream

2 spoons of cocoa powder

1 orange

4 x silicon molds



Melt the chocolate in a double boiler or in the microwave.

Finely grate the orange skin in to the cream and let it sit for 30 minutes so the flavor of the zest marinates.

Whip the cream until soft and firm and then add the melted chocolate by pouring it in very gently.

Chop the Baci® Perugina® finely and add to the mousse, mixing very gently.

Place the mousse in 4 silicon molds and set in the freezer for 1 hour.

To serve:

Gently remove from molds and place the mousse on 4 plates.

Decorate by sprinkling with the cocoa, placing a Baci® Perugina® on top and some fresh raspberries on the side



Experience Baci® Perugina® and Say I love you the Italian way, at the smooth Festival of Chocolate in The Rocks in the Baci Chocolatiers' Quarters where you will be able to see hands on demontrations of Baci being made from scratch from raw materials and try a sample for yourself!


The Baci Chocolatiers' Quarters is located in the Cargo Hall of the Overseas Passenger Terminal at the smooth Festival of Chocolate in The Rocks


Saturday 12 & Sunday 13 August

10am - 6pm daily

Free entry


Best way to get there?

Circular Quay train, ferry and bus station is right on our doorstep so catch a train, ferry or bus to the festival for a fuss free experience.


Keep up to date:

Make sure you're following our Instagram and Facebook and listening to smoothfm 95.3 and smoothfm 91.5 for 2017 smooth Festival of Chocolate in The Rocks announcements.