Chocolate Mousse With Apple

Apples and Chocolate are two of my most favorite food items. I had been thinking about making a dessert using chocolate and apples for a long time.  So I came up with this recipe for Chocolate Mousse with Apple.  A bite of this Chocolate mousse is pure bliss. Mousse is a French dessert prepared by incorporating air bubbles to give it an airy and foamy texture. A classic Chocolate mousse is made with chocolate, cream and eggs. But if you wish you can skip the eggs and still get a rich and creamy mousse. (Though it won’t be very foamy)

I made this Chocolate Mousse with Apple for me and my husband for a weekend so the ingredient quantity is good for 2 serving but you can scale up the quantity if you want more servings

So lets start making the Chocolate Mousse with Apple or as the French say “Mousse au chocolat à la pomme”

Ingredients :

    Apple Mixture

•  1 tbsp of butter
• 1 apple diced
• 1 tbsp  sugar
• A pinch of cinnamon
• 1 tbsp of rum (optional)

   Chocolate Mousse

• 1/3 cup of Chocolate, chopped
• 1 Tbsp of Water
• ¼ tsp of Instant Espresso Powder
• 1 Tbsp of Unsalted Butter
• 1 Egg Yolk
• 1 Egg White
• ½ tsp of Vanilla Extract
• 2 Tbsp of Granulated Sugar
• ½ cup of Heavy Cream

Steps:

1. Melt the butter in a small saucepan then add the apple, sauté the apple until soft. Add sugar and cinnamon, heat until the mixture is very soft, follow by the rum (optional). Stir once and take the mixture out of the heat.
2. The next step is to whip the heavy cream till it forms stiff peaks. I used a hand mixer for this but you can also whip the cream with a hand whisk but it will take more time and effort. Once the cream is whipped let it set in the refrigerator while you work on the rest of the recipe.
3. Now separate the yolk and white of an egg. Add sugar to the yolk and whisk for 2-3 minutes until the yolk mixture becomes thick and pale in color and sugar dissolves, set aside.
4. In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl over the saucepan and add the chocolate, water, espresso and butter and over very low heat, cook everything together just until the chocolate melts.
5. Let the chocolate cool a bit and then take about 1 tbsp of chocolate into the egg yolk and mix. We do this to prevent adding a lot of hot chocolate into the egg and scrambling it. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture, add the vanilla extract and stirring constantly, cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently (If you do not want to add eggs you can just jump to step 7 directly)
6. Nest step is to whisk the egg white until it forms stiff peaks.Gently fold the egg white in the cooled chocolate mixture
7. . Add the sauted apples and gently fold again
8. Now fold the chocolate mixture into the whipped cream. Do not over mix otherwise the cream will deflate and loose its texture
9. Pour the mixture into cups and refrigerate for a minimum of 4 to 6 hours. Enjoy!