Chocolate Huckleberry Mousse Recipe

Chocolate Huckleberry Mousse with Almond Cookie Cups

Level: Advanced | Yield: 8 servings | Total Time: 2 hr 5 min

Time Breakdown:

• Prep: 35 min
• Inactive: 1 hr
• Cook: 30 min

Nutritional Analysis Per Serving

Serving Size: 1 of 8 servings

• Calories: 937
• Total Fat: 43 g
• Saturated Fat: 23 g
• Carbohydrates: 141 g
• Dietary Fiber: 6 g
• Sugar: 124 g
• Protein: 10 g
• Cholesterol: 109 mg
• Sodium: 183 mg

Ingredients

Mousse Base:

• 1 pounds bittersweet chocolate
• cup heavy cream, plus 1 cup heavy cream
• 1 cup Huckleberry Syrup (recipe follows)
• 4 egg yolks
• 8 egg whites
• Pinch salt
• Almond Cookie Cups (recipe follows)

Huckleberry Syrup:

• 2 cups sugar
• cup red wine vinegar
• 2 tablespoons cognac
• 2 cups huckleberries

Almond Cookie Cups:

• cup light brown sugar
• 4 tablespoons salted butter
• cup light corn syrup
• cup all-purpose flour
• cup chopped, toasted almonds

Instructions

Chocolate Mousse:

1. Melt the chocolate using a double boiler. Stir in cup heavy cream. Gradually drizzle in the huckleberry syrup, mixing well. Allow the chocolate mixture to cool to room temperature. Once cooled, incorporate the egg yolks one at a time, whisking thoroughly after each addition.
2. In a mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whip the remaining 1 cup heavy cream until it holds soft peaks. Gently fold the whipped cream into the egg whites. Slowly add this mixture to the chocolate base, folding in thirds to maintain airiness. Refrigerate for 1 hour before serving.
3. Before serving, lightly whisk the mousse to loosen the texture. Transfer the mousse to a pastry bag and pipe into Almond Cookie Cups. Serve right away.

Huckleberry Syrup (Yield: About 2 cups):

1. In a saucepan, combine sugar and red wine vinegar, stirring until blended. Heat over medium-high heat until the sugar dissolves. Stir in cognac. Add huckleberries and bring to a boil. Simmer for 4 minutes. Strain the mixture, then let it cool to room temperature before using.

Almond Cookie Cups (Yield: 8 cookie cups):

1. Preheat oven to 350F. Line a half-sheet pan with waxed paper and set aside.
2. In a saucepan, heat brown sugar, butter, and corn syrup over medium heat until the sugar is dissolved. Remove from heat and stir in flour and almonds until well combined.
3. Place 1 tablespoons of dough on the prepared pan and press out slightly to about -inch thick. For best results, bake only 2 cookies at a time as they spread. Bake for 6 minutes. Remove from oven and let cool for 1 minute. With a spatula, remove cookies and immediately drape over a mold, such as a ramekin or narrow glass. Allow to cool until set. Repeat with remaining dough.

Note: Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by Tom Henniger, The Rising Sage Restaurant, Jackson, WY. It has not been tested for home use.