Quark chocolate mousse, poached rhubarb, gingerbread

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography

Prep time:  1 hour | Cook Time: 1 hour | Difficulty: Medium | Serving Size: 6

This dessert is sure to impress your friends and family! Make it the day before to get ahead and reduce any stress or pressure at the time of serving. The chocolate mousse is rich and creamy, and the poached rhubarb has a great acidity to balance the dish out. 




Dark chocolate, chopped             600g

Egg yolks                                       6

White sugar                                   150g

Thickened cream                           400ml

Quark                                             200g

Rhubarb                                     3 sticks

Lemon, sliced                                1

Orange juice                                  500ml

Raw sugar                                      100g

Gingerbread biscuits                150g

Mint                                               1 bunch



1. To make the mousse, heat the dark chocolate in a metal bowl over a pot of boiling water until melted. Set aside to cool. Whisk the egg yolks and white sugar together until the mixture becomes pale and foamy. Add to the chocolate. 

2. Combine the thickened cream and quark and whisk until soft peaks. Gently fold the quark mixture into the chocolate. Using a spoon or piping bag, transfer the mousse mixture into glasses and set in the fridge for 1 hour. 

3. Heat the orange juice, sliced lemon and raw sugar in a pan. Cut the rhubarb into 2cm lengths. Once the sugar has dissolved, add the rhubarb and cook on a low-medium heat until tender, approximately 20 minutes. Let the rhubarb cool down in the orange juice liquid. 

4. Roughly chop the gingerbread biscuits. 

5. To serve, add the poached rhubarb and gingerbread to the glass and garnish with mint.