Brandy Kissed Chocolate Mousse with Coconut Crumble

Total Time:
45 min
20 min
20 min
5 min

8 to 10 servings

  • Mousse:
  • 3 ounces unsweetened chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/3 cup brandy
  • 3 egg yolks
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • Coconut Crumble:
  • 1/2 cup shaved unsweetened coconut
  • 1/2 cup Reese's Pieces
  • Grape-Apricot Sauce:
  • 1/2 cup grape soda
  • 1/4 cup granulated sugar
  • 3 tablespoons dried apricots
  • 1/4 cup salted cashews
  • 1/4 cup popped popcorn
  • Sliced strawberries, for garnish
  • For the mousse: In a heatproof bowl set over a pot of simmering water, melt the chocolate. Then stir in the granulated sugar and 1 tablespoon water. Stir until all the sugar is dissolved. Add the brandy and stir well.

  • In a separate bowl, start beating the egg yolks while slowly pouring the melted chocolate into the yolks. Beat until the bowl feels cool.

  • Whip the heavy cream with the powdered sugar. Fold the chocolate mixture into the whipped cream and chill for 30 minutes.

  • Combine the coconut and Reese's Pieces in a food processor and pulse until the mixture is blended and crumbly, but not smooth. Do not over process.

  • For the grape-apricot sauce: Combine the grape soda, granulated sugar and dried apricots in a small saucepan and simmer until the apricots are softened, 5 to 10 minutes. Transfer to a food processor or blender and puree to a smooth sauce.

  • To serve: Roughly the chop the cashews and popcorn together. Divide the coconut mixture among small parfait or tall shot glasses. Transfer the mousse to a piping bag and fill each glass. Garnish each with a strawberry slice and some cashews and popcorn. Place the glass on a plate and drizzle the grape-apricot sauce on the plate.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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