This recipe is somewhat an adaptation or even a simplification of the recipe of the great French pastry chef, mainly renowned for his fabulous macaroons, Pierre Hermé. Have you ever heard of him ? His deserts are incredible, but his recipes are sometimes so complicated! With plenty of ingredients and stages.
I’ve kept the main idea of his recipe, made a few “shortcuts” as we say in French and elaborated my own, easy recipe.
Here apples are coated with a mixture of cinnamon and brown sugar, then pan-fried in butter (preferably salted, it enhance favors) until it caramelizes. I just love it and so have everyone I’ve served this dessert to! It also works with pears and even with pineapple (then reduce a bit the amount of sugar). However, fruits should not be too ripe. If you don’t like cinnamon, just caramelize in caramel or simply brown sugar.
The chocolate mousse is my own favorite chocolate mousse recipe, often prepared at home when I want to please my kids and have not much time. The recipe is so quick and so easy! 6 eggs (egg whites being whipped) and 200 grams of chocolate, that’s all. No sugar, no cream, no extra egg whites, no gelatin, no butter, no … Just good chocolate and eggs.
If, however, you like your own chocolate mousse recipe, just use it instead of mine and use only the apple part of this recipe.
Chocolate Mousse with Caramelized Apples
Cube apples, coat them in a blend of sugar and cinnamon. Panfry in butter until it caramelizes. Prepare chocolate mousse. Pour apple in and gently combine. Set in the fridge for 2 hours.
Portions: 8 shares
Start by preparing the apples.
Then make the chocolate mousse.