Brandy Kissed Chocolate Mousse with Coconut Crumble

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 5 min
  • Yield: 8 to 10 servings
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Ingredients

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

Directions

  1. 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. 
  2. In a separate bowl, start beating the egg yolks while slowly pouring the melted chocolate into the yolks. Beat until the bowl feels cool. 
  3. Whip the heavy cream with the powdered sugar. Fold the chocolate mixture into the whipped cream and chill for 30 minutes. 
  4. 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. 
  5. 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. 
  6. 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. 
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