Recipe courtesy of Tom Henniger
Chocolate Huckleberry Mousse
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- Level: Advanced
- Total: 2 hr 5 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 937
- Total Fat
- 43 g
- Saturated Fat
- 23 g
- Carbohydrates
- 141 g
- Dietary Fiber
- 6 g
- Sugar
- 124 g
- Protein
- 10 g
- Cholesterol
- 109 mg
- Sodium
- 183 mg
- Level: Advanced
- Total: 2 hr 5 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 937
- Total Fat
- 43 g
- Saturated Fat
- 23 g
- Carbohydrates
- 141 g
- Dietary Fiber
- 6 g
- Sugar
- 124 g
- Protein
- 10 g
- Cholesterol
- 109 mg
- Sodium
- 183 mg
Ingredients
Huckleberry Syrup:
Almond Cookie Cups:
Directions
- 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:
Yield:
About 2 cups
- 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.
Almond Cookie Cups:
Yield:
8 cookie cups
- 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.
