French Chocolate Mousse with Cocoa Nib Brittle
Dessert · Flans, Puddings · François de Mélogue · Provencal Recipes · TasteThis recipe is definitely for chocolate lovers! An adaptation of Jean-Andre Charial’s chocolate mousse (mousseux au chocolate, craquant au grue de cacao, crème glacée au caramel) for home cooks. This is a slightly simplified version of Charial’s chocolate mousse that does not lose any of its deliciousness in the translation. Almost no other dessert could be more French than this mousse.
Chocolate Mousse with Cocoa Nib Brittle
This recipe involves two steps: make the brittle in advance, and the chocolate mousse takes very little time.
Equipment
Ingredients
For the Brittle:
- 1/3 cup flour
- 2/3 cup sugar
- 1/4 cup orange juice freshly squeezed or tangerine juice
- 3 tbsp butter melted
- 2 oz cocoa nibs available in most stores
For the Chocolate Mousse:
- 1/2 tsp powdered gelatin
- 1/2 cup heavy cream (35%)
- 6 oz bittersweet chocolate chips
- 5 egg whites
- 1/4 cup sugar
To Finish:
- 1 quart (1.1 Litre) caramel ice cream
Instructions
For the Brittle:
- Mix flour, sugar, orange juice and melted butter in your food processor.
- Add the cocoa nibs and let sit in your refrigerator for one hour.
- Preheat oven to 375°F (190°C).
- Put six spoonfuls of brittle batter on a silpat (see note) covered sheet pan.
- Bake ten minutes or until lightly brown.
- Let cool while making mousse.
For the Chocolate Mousse:
- Mix powdered gelatin with two tablespoons of water and let sit for ten minutes.
- Put a small amount of water in a pot to boil then remove from heat.
- Set bowl of gelatin over till it melts and turns to a clear liquid.
- Boil cream and mix with gelatin.
- Pour over chocolate chips and stir until well mixed. The chocolate should be slightly warm to room temperature.
- Beat egg whites in a stand mixer till light and frothy.
- Add sugar and continue beating for 30 seconds on high speed.
- Gently fold into chocolate and pour into serving vessels. I used clear glasses.
To Finish:
- Garnish mousse with cocoa nib brittle and a spoonful of caramel ice cream.
Notes
Silpat is a silicone baking sheet. They are brilliant for baking and easy to clean. Click here to buy one.
Tried this recipe?Let us know how it was!
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