Chocolate Huckleberry Mousse
- 1 1/2 pounds bittersweet chocolate
- 1/2 cup heavy cream, plus 1 cup heavy cream
- 1 cup Huckleberry Syrup, recipe follows
- 4 egg yolks
- 8 egg whites
- Pinch salt
- Almond Cookie Cups, recipe follows
Melt chocolate in a double boiler. Stir in 1/2 cup heavy cream. Whisk in huckleberry syrup in a slow drizzle. Let cool to room temperature. When chocolate sauce has reached room temperature, whip egg yolks into the sauce, 1 at a time.
In a mixing bowl, whip egg whites with salt until stiff peaks form. In another mixing bowl, whip remaining 1 cup heavy cream until whipped cream is formed. Combine whipped heavy cream and egg white mixture. Fold the whipped cream mixture into the chocolate sauce, 1/3 at a time. Refrigerate for 1 hour before serving.
To serve, whip mousse with a wire whisk to loosen. Transfer mousse to a pastry bag and pipe into Almond Cookie Cups. Serve immediately.Huckleberry Syrup:
2 1/2 cups sugar
1/2 cup red wine vinegar
2 tablespoons cognac
2 cups huckleberries
In a saucepan, stir sugar and red wine vinegar together until mixed. Heat over medium-high heat until sugar has dissolved. Stir in cognac. Add huckleberries and bring to a boil. Cook for 4 minutes. Strain and then cool to room temperature before using.
Yield: about 2 cupsAlmond Cookie Cups:
1/3 cup light brown sugar
4 tablespoons salted butter
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/2 cup chopped, toasted almonds
Preheat the oven to 350 degrees F.
Line a half-sheet pan with waxed paper and set aside. In a saucepan, heat brown sugar, butter, and corn syrup over medium heat until sugar is dissolved. Remove from heat and add flour and almonds. Stir thoroughly until combined.
Place 1 1/2 tablespoons of dough on prepared pan; press dough out slightly to about 1/8-inch. For best results, bake only 2 cookies at a time as they do spread out. Bake for 6 minutes. Remove from oven and allow to cool for only 1 minute. With a spatula, remove cookies from sheet tray and immediately drape over a mold, such as a ramekin, a narrow glass. Let cool until set. Repeat with remaining batter.
Yield: 8 cookie cups
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Tom Henniger, The Rising Sage Restaurant, Jackson, WY
Recipe courtesy of Daisy Martinez