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–+ servings
French Chocolate 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.
Prep Time 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Dessert
Cuisine French, Provencal
Servings 6 people

Ingredients
  

For the Brittle:

  • 1/3 cup Flour
  • 2/3 cup Sugar
  • 1/4 cup Fresh Squeezed Orange Juice 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
  • 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 degrees (190C).
  • Put six spoonfuls of brittle batter pressed down onto 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.
    French Chocolate Mousse

Notes

Silpat is a silicone baking sheet. They are brilliant for baking and easy to clean. Click on the image to buy one.
Keyword Chocolate, French Desserts
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