Brandy Kissed Chocolate Mousse with Coconut Crumble
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 456
- Total Fat
- 30
- Saturated Fat
- 18
- Carbohydrates
- 41
- Dietary Fiber
- 3
- Sugar
- 34
- Protein
- 5
- Cholesterol
- 109
- Sodium
- 45
- Total: 45 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 5 min
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
- 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.