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
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Huckleberry Syrup:

Almond Cookie Cups:


  1. 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.
  2. 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.
  3. 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
  1. 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
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.

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