Rye Bread & Chocolate Mousse


Preparation info

  • Serves


    • Difficulty


Appears in

Amber & Rye: A Baltic food journey

Amber & Rye

By Zuza Zak

Published 2021

  • About

If, like me, you love a chocolate mousse but want to try something a bit different, look no further. This mousse is based on a popular dessert called ‘bread soup’ — I found that if you thicken it a little more, it becomes a rich, chocolatey mousse with a hint of rye and caraway. If you’re using Eastern European bread, it may well already be flavoured with caraway, so you might be able to skip the caraway seeds.


  • 300 g (10½ oz) stale dark rye bread, cubed
  • ¼ teaspoon caraway seeds, toasted and crushed — optional
  • 125 g ( cup, lightly packed) soft brown sugar
  • 1 tablespoon fine semolina
  • 250 ml (1 cup) apple juice
  • 100 g ( oz) dark chocolate, plus extra to serve
  • 200 ml (7 fl oz) double (thick) cream, whipped to stiff peaks


Preheat the oven to 200°C (400°F).

Spread out the bread cubes on a baking tray and bake for 20 minutes until dried and crisp.

Put the bread and caraway seeds (if using) into a large saucepan, cover with 250 ml (1 cup) of water and leave to soak for 20 minutes, then add the sugar and bring to the boil, stirring often so it doesn’t burn.

Mix the semolina with the apple juice until you have a smooth paste, then add to the pan. Bring to a simmer and stir constantly for about 10 minutes or until it has thickened to the consistency of thick porridge.

Break the chocolate into chunks, add to the pan and stir until melted. Tip the contents of the pan into a food processor and blend until very smooth — this could take up to 10 minutes. Scrape the mixture into a bowl and leave to cool slightly.

Using a large metal spoon, gently fold in most of the whipped cream, saving some for serving, then chill the mousse in the fridge for about half an hour or until set.

Serve with the remaining whipped cream and some shavings of chocolate.