Just imagine. A dark chocolate mousse with surprises inside: apples cubes caramelized with brown sugar and cinnamon. Are you tempted? A gourmet dessert ! The French would say très gourmand.
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
Ingredients
- 2 apples
- 2 teaspoons cinnamon
- 2 tablespoons brown sugar
- 20 gr butter preferably salted, if not you may add a pinch of salt
- 6 eggs
- 200 gr dark chocolate
Instructions
Start by preparing the apples.
- Peel and remove the seeds of the apples. Cut cubes of equal size. I like them not too big (1/2 cm to 1 cm maximum). Heat butter in a frying pan.
- Meanwhile, in a bowl combine together brown sugar and cinnamon, roll in apple cubes until they are perfectly coated on all sides. Pour the whole (and the excess of sugar and cinnamon if any) in the frying pan and let fry, even caramelize, for about 10 minutes over medium heat then let it cool down.
Then make the chocolate mousse.
- Separate egg whites and egg yolks. Gently melt chocolate (in a bain-marie double boiler or using the microwave). Combine egg yolks with the melted chocolate. Whip egg whites until stiff. Gently and gradually fold into the egg yolk – chocolate preparation.
- When the mousse is ready, incorporate 9/10th of the apples and keep some for the decoration.
Presentation
- Choose a nice serving dishor bowl, or in individual cups or glasses. Sprinkle the rest of the apples on top.
- Refrigerate for at least 2 hours before serving.
Notes
Bon appétit !
