Dark Chocolate Mousse with Spiced Cranberry Topping
When melting the chocolate, be careful to use a heavy pan and very low heat. Whisk constantly and remove the pan from the heat as soon as the chocolate is melted and smooth.Makes 12 to 14 servings
Ingredients
Spiced Cranberry Topping
- 12- ounce bag cranberries
- 1½ cups sugar
- ½ cup orange juice or water
- ½ teaspoon ground ginger
- 1½ teaspoons finely grated orange zest
- ½ cup finely chopped crystallized ginger
Dark Chocolate Mousse
- 16 ounces bittersweet, not unsweetened chocolate, finelyl chopped
- ½ cup plus 3 tablespoons water
- 3 tablespoons whipping cream
- 8 large egg whites
- ½ cup plus 3 tablespoons sugar
- ¾ cup chilled whipping cream, preferably organic
- 1½ tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- For the topping: Combine the cranberries, sugar, orange juice, ground ginger, and orange zest in a heavy small saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer until the cranberries begin to pop, stirring occasionally, about 5 minutes. Remove from the heat and mix in the crystallized ginger. Cool slightly, then cover and refrigerate until cold. (Can be prepared 4 days ahead. Keep refrigerated.)
- For the mousse: Combine the chocolate, water, and 3 tablespoons cream in a heavy medium saucepan over very low heat. Stir constantly until most of the chocolate is melted - be very careful to not overheat the chocolate or the cocoa butter will separate out. Transfer the mixture to a food processor and process until smooth. Cool to barely lukewarm.
- Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Add ½ cup plus 3 tablespoons sugar and beat until stiff but not dry. Pour the lukewarm chocolate over the egg whites and gently fold together. Spoon the mousse into an 8-cup serving bowl or divide among 12 to 14 glasses. Cover and refrigerate at least 6 hours or up to 3 days.
- Beat ¾ cup chilled cream in a medium bowl until very soft peaks form. Add 1½ tablespoons sugar and the vanilla and beat until soft peaks form. Spoon the whipped cream on top of the mousse, allowing a rim of chocolate to show. Top with the cranberries. (Can be prepared 1 day ahead. Cover and refrigerate.)