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Wednesday, February 2, 2011

Aerated Dark Chocolate Mousse w/ Apple Caramel, Chocolate Crumbs, Fresh Apple

Caramelize Sugar, Add Apple Juice + Salt + Butter + Cream

Remove the Caramel and Let it Chill

Flour, Cocoa Powder, Sugar, Salt

Bake and then Break Apart

Melt Chocolate in Cream Over Double Boiler and Charge with N20; Chill Thoroughly Before Serving

This dessert was outstanding! The mousse was incredibly light, and had the perfect amount of bitterness from the dark chocolate. The apple caramel was to die for, as were the chocolate crumbs. The sliced apple gave a nice fresh element to the plate. Everyone who ate this loved it, in fact they ate it so fast I was not able to plate one up and make it aesthetic for the blog (The picture above is from one of my friend's plate). If anyone is interested in exact recipes comment below and I will add them.


  1. I'd be interested in the recipe, if it's not a bother... Sounds good!

  2. For the Crumbs: MIx 6 1/2 TB of Unsalted Butter with 1/3 cup cocoa powder, 3/4 all purpose flour, 7 TB Sugar, and 1/2 tsp Sea Salt. Lay out on parchment and bake at 375 for about 20 minutes, remove and let cool. If you want to make the crumbs into a powder you can put them in a food procceser at this point. (Adapted from Johnny Iuzzini's Recipe)

    For the Apple Caramel: Caramelize 1 cup of sugar until slightly brown and then add 1/2 cup of apple juice and reduce for a couple minutes. Then swirl in 4 TB of Butter and 1/2 Cup Heavy Cream

    For the Mousse: Heat 2 Cups of cream in a double boiler and add 10 oz of Dark Chocolate. Whisk until fully incorporated and then let it chill. Once cold put in an IsI Cream Whipper and charge it wiht N2O.