Chocolatey and deliciously melt-in-the-mouth, our ice cider and chocolate mousse donuts are a pure delight!

Chocolate mousse :


  • 473 g of chocolate (chips, pieces, etc.)
  • 2 containers of 473 ml of 35% whipped cream
  • 1 packet of gelatin (8gr)


  • Boil a container of liquid cream and add the sachet of gelatin.
  • Pour the boiling cream over the chocolate in pieces to melt it.
  • Let cool to room temperature.
  • Whip the rest of the liquid cream with an electric whisk and incorporate it into the cooled chocolate.
  • Oil silicone muffin molds and fill them with the chocolate mousse.
  • Put in the freezer for at least 3 hours.

Chocolate icing


  • 210 sugar gr
  • 75 g of water
  • 70g unsweetened cocoa powder
  • 145 g of 35% liquid cream
  • 1 packet of gelatin (8gr)


  • Boil the water and the sugar.
  • Off the heat, add the gelatin and the cocoa, incorporate everything well.
  • Add the hot cream.
  • Reserve on the counter.

Assembly of the dessert with donuts (flavor of your choice):

  • Unmold the chocolate mousses and place them on a wire rack.
  • Add a donut on top.
  • Coat with chocolate icing.
  • Place the dessert on plates and set aside in the fridge for at least 3 hours.
  • Decorate with nuts, small chocolate eggs, etc. according to your idea.
  • Savor!
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