Jul 14 2026

Restaurants›Geordie's at Wrigley Mansion›Chocolate Tower Recipe

Chocolate Tower Recipe

Inspired by Geordie's at Wrigley Mansion

Time45m

Serves4

"Parnassienne" Chocolate Mousse, Espresso

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chocolate Mousse

7.05 oz (200 g) Dark chocolate (70% cocoa or more)
4 large Eggs
3 1/2 oz (100 g) sugar
1 3/4 oz (50 g) Butter
1 tsp Watkins vanilla extract
1 1/4 cup (300 ml) Heavy cream

Espresso

1.06 oz (30 g) Espresso coffee grounds
2 1/8 cup (500 ml) Water

Method

Chocolate Mousse

1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
2
Whip the Egg Yolks
In a separate bowl, beat the egg yolks with half of the sugar (50g) until pale and thick. Stir in the melted chocolate mixture and vanilla extract until well combined.
3
Beat the Egg Whites
In another bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar (50g) and continue to whip until stiff peaks form.
4
Fold the Mixtures
Gently fold the whipped egg whites into the chocolate mixture in thirds, being careful not to deflate the mixture.
5
Whip the Cream
In a separate bowl, whip the heavy cream until it holds soft peaks. Then, fold the whipped cream into the chocolate mixture until fully combined.
6
Chill the Mousse
Spoon the mousse into serving glasses or bowls and refrigerate for at least 4 hours or until set.

Espresso

7
Prepare the Espresso
In an espresso machine or stovetop espresso maker, combine the espresso coffee grounds with water. Brew according to the machine's instructions and serve hot.

More from Geordie's at Wrigley Mansion