This millionaires mousse is a real treat for chocolate fiends, each of its multiple layers revealing new realms of pleasure. Serve as festive petit four to realise its true potential

For the toffee sauce, place the can condensed milk in a pan of water and simmer for 4 ½ hours, then leave to cool in a bowl of water so a toffee forms. Remove the caramelised milk from the can and melt with the butter and golden syrup together in a bain-marie
When melted, whisk together to form an emulsion. Sieve then chill. This will make around 650g
For the bases, blitz the digestives into fine crumbs. Melt the butter. Mix together
Roll the mixture out between two sheets of silicon paper to fit a 20cm x 15cm tin or tray. Lower into the tray and press to the edges. Chill to set
For the mousse, warm the toffee sauce until it is hot enough to melt the gelatine. Drain the gelatine and mix into the toffee sauce, allow to cool to room temperature
Soaking gelatine
To soak the gelatine leaves, put in cold water for about four minutes
Whip the double cream to soft peaks. Fold the cream into the toffee sauce and spread in a layer on top of the biscuit base. Chill
For the chocolate jelly, bring the sugar and water to a boil, add the cocoa and simmer for 5 minutes. Soak the gelatine in cold water. Remove the cocoa mix from the heat, add the drained gelatine and stir
Allow the chocolate mixture to cool to room temperature. Pour the jelly over the other layers and leave to set. To plate cut into 1cm squares and arrange on a plate with some extra cocoa powder for dusting. Serve
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  • 2 1/2 gelatine leaves, soaked in cold water
  • 250ml of double cream

Toffee sauce

  • 400ml of condensed milk
  • 125g of butter
  • 125g of golden syrup

Chocolate jelly

  • 45g of caster sugar
  • 225ml of water
  • 30g of cocoa powder
  • 3 gelatine leaves



  1. Bain marie
  2. Food processor or blender
  3. 20cm x 15cm tray

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Adam Gray shares a delicious millionaires mousse recipe, perfect to serve as a petit four throughout the festive season and beyond

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