Mocha Mousse With Kumquat Cranberry Sauce And Phyllo Pecan Crisps
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Sugar1 cup
Water2 tsps
Grand Marnier1 tsp
Instant Espresso Powder2 large
Egg (separated)1 cup
Unsalted Butter1 tsp
Cream Of TartarDirections:
1
Make sauce: In a small saucepan simmer sugar, water, and kumquats until reduced to about 2/3 cup and stir in Grand Marnier
2
Cool sauce to room temperature and stir in cranberries
3
Sauce may be made 1 week ahead and chilled, covered
4
In a small saucepan simmer sugar, water, and kumquats until reduced to about 2/3 cup and stir in Grand Marnier
5
Cool sauce to room temperature and stir in cranberries
6
Sauce may be made 1 week ahead and chilled, covered
7
Make mousse: Have ready an instant-read thermometer in a cup of very hot water
8
In a small bowl stir together 1/4 cup water, cocoa powder, espresso powder, and yolks until smooth
9
In a metal bowl set over a saucepan of simmering water melt bittersweet chocolate and butter, stirring occasionally, until smooth
10
Stir cocoa mixture into chocolate mixture and cook 1 minute, stirring constantly
11
Remove bowl from pan and check temperature, tilting bowl to cover thermometer tip by a least 2 inches
12
If temperature is less than 160°F
13
, rinse thermometer and return to cup
14
Check temperature every 30 seconds until thermometer registers 160°F
15
Remove bowl from pan, reserving simmering water over heat, and cool chocolate mixture to room temperature
16
Clean thermometer and put in a clean cup of very hot water
17
In another metal bowl stir together whites, cream of tartar, and sugar with a rubber spatula and put bowl over pan of reserved simmering water
18
Cook mixture, stirring constantly with rubber spatula (to keep mixture as froth-free as possible), checking temperature in same manner, 30 seconds to 1 minute, or until thermometer registers 160°F
19
And remove from heat
20
Beat mixture with am electric mixer until cool and meringue holds stiff peaks
21
Gently fold chocolate mixture into meringue until combined well and chill 15 minutes, or until just firm enough to hold its shape when piped
22
Spoon mousse into a pastry bag fitted with 1/2-inch star tip and pipe about 1/2 cup mousse onto each of 2 dessert plates in a mound 2 1/2 inches in diameter and 2 inches high
23
Mousse may be piped onto plates 1 day ahead and chilled, covered loosely with plastic wrap
24
Have ready an instant-read thermometer in a cup of very hot water
25
In a small bowl stir together 1/4 cup water, cocoa powder, espresso powder, and yolks until smooth
26
In a metal bowl set over a saucepan of simmering water melt bittersweet chocolate and butter, stirring occasionally, until smooth
27
Stir cocoa mixture into chocolate mixture and cook 1 minute, stirring constantly
28
Remove bowl from pan and check temperature, tilting bowl to cover thermometer tip by a least 2 inches
29
If temperature is less than 160°F
30
, rinse thermometer and return to cup
31
Check temperature every 30 seconds until thermometer registers 160°F
32
Remove bowl from pan, reserving simmering water over heat, and cool chocolate mixture to room temperature
33
Clean thermometer and put in a clean cup of very hot water
34
In another metal bowl stir together whites, cream of tartar, and sugar with a rubber spatula and put bowl over pan of reserved simmering water
35
Cook mixture, stirring constantly with rubber spatula (to keep mixture as froth-free as possible), checking temperature in same manner, 30 seconds to 1 minute, or until thermometer registers 160°F
36
And remove from heat
37
Beat mixture with am electric mixer until cool and meringue holds stiff peaks
38
Gently fold chocolate mixture into meringue until combined well and chill 15 minutes, or until just firm enough to hold its shape when piped
39
Spoon mousse into a pastry bag fitted with 1/2-inch star tip and pipe about 1/2 cup mousse onto each of 2 dessert plates in a mound 2 1/2 inches in diameter and 2 inches high
40
Mousse may be piped onto plates 1 day ahead and chilled, covered loosely with plastic wrap
41
Make espresso cream: In a bowl with a whisk or cleaned beaters beat together espresso cream ingredients until cream just holds stiff peaks
42
Espresso cream may be made 2 hours ahead and chilled, covered
43
In a bowl with a whisk or cleaned beaters beat together espresso cream ingredients until cream just holds stiff peaks
44
Espresso cream may be made 2 hours ahead and chilled, covered
45
Assemble desserts: Dollop half of espresso cream on top of each serving of mousse and lean 2 or 3 crisps against mousse
46
Spoon sauce around desserts
47
Dollop half of espresso cream on top of each serving of mousse and lean 2 or 3 crisps against mousse
48
Spoon sauce around desserts