John Myers
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Two Kinds of Chocolate Mousse with Apricot Ragout
The perfect two kinds of chocolate mousse with apricot ragout recipe with a picture and simple step-by-step instructions.
Apricot ragout
- 50 g Sugar
- 1 tbsp Honey
- 200 ml Orange juice
- 1 piece Orange untreated
- 4 tbsp Grenadine
- 1 piece Lemon
- 100 g Raspberries
- 300 g Apricots
Brown chocolate mousse
- 300 g Cream
- 1 piece Egg
- 2 tbsp Water
- 130 g Dark chocolate
- 2 tbsp Chocolate brown liqueur
- 5 piece Peppermint leaves
White chocolate mousse
- 300 g Cream
- 1 piece Egg
- 2 tbsp Water
- 130 g Chocolate white
- 1 piece Orange untreated
- 2 tbsp Advocaat
Apricot sauce
- For the apricot sauce, let the sugar and honey melt over a mild heat (do not let them turn brown), deglaze with orange juice while stirring and reduce to a syrupy level.
- Peel the peel thinly from the organic orange and cut into very fine strips. Add orange strips, grenadine and the juice of half a lemon to the sauce. Put in the apricots and the raspberries. Save a few raspberries for decoration.
Brown chocolate mousse
- For the brown chocolate mousse, whip the cream until stiff and set aside. Beat the egg with water over a warm water bath to a thick cream. Remove from the water bath and keep beating until cold. (Preferably on an ice water bath!)
- Coarsely chop the chocolate and let it melt in a warm water bath. Immediately pour into the cooled cream, add the chocolate liqueur and carefully fold in the cream.
- Place in molds and refrigerate.
White chocolate mousse
- For the white chocolate mousse, soak the gelatine in cold water for 5 minutes. Whip the cream until stiff and set aside. Beat the egg and water over a warm water bath to a thick cream, squeeze out the gelatine and stir in. Remove from the water bath and continue beating until the cream is cold (on an ice water bath).
- Coarsely chop the white chocolate and let it melt in a warm water bath, stir immediately into the egg cream. Rub half of the peel of the orange and add it to the cream. Add the egg liqueur and stir in.
- Carefully fold in the whipped cream. Pour into small molds and refrigerate overnight.
- Spread the apricot ragout on the plates and turn the mousse on top. Decorate with mint.
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