Dark chocolate mousse
Ingredients for 6 verrines
1 firm pear (such as Louise bonne)
A knob of butter
3 tablespoons of dried cranberries (or other)
6cl of crea
1/2 Tonka bean
190g of dark chocolate (cocoa % of your choice)
4 egg whites
25g of sugar
Peel the apple and pear, cut into quarters and remove the core. Cut into little cubes. In the meantime heat the butter and brown the cubes. Add the sugar to caramelize. Stew gently over a low heat for a few minutes until cooked but still a bit crunchy. Leave to cool, add 3-4 teaspoons of maple syrup, the cranberries, and then set aside in the fridge.
Break the chocolate into little pieces and melt gently in a bain marie. Heat the cream in a little saucepan. When the cream reaches boiling point, remove from the heat and add the grated Tonka bean and leave to infuse for 10 minutes. Then add the cream to the melted chocolate and mix until smooth with a spatula.
Beat the egg whites until firm, adding the sugar in 3 or 4 stages. Whisk 1/4 of the egg whites into the chocolate mixture, then delicately incorporate the rest using a spatula.
Place some apple and pear in the bottom of a verrine then cover with mousse and leave to chill for 2 hours until the mousse sets. Decorate with a few cranberries and a piece of apple, and that’s it!
Tip: you can use Espelette chili instead of Tonka bean, or any other spice. But the combination of maple, chocolate, and Tonka bean is wonderful, and I’m not the only one to think so! Once again use a good quality chocolate for best results.