Winter Chocolate Mousse with Cranberry Compote and Hazelnuts
A light chocolate mousse with warm cinnamon and orange, served with a fruity-tart cranberry compote and toasted hazelnuts. The dessert can be prepared the day before and goes well with a festive menu.
By yumbelo · 6 servings · 60 minutes
Ingredients
- 250 g Dark chocolate (70%)
- 4 pc Eggs (size M)
- 300 ml Whipping cream
- 2 tbsp Sugar
- 1 pinch Salt
- 1 pc Organic orange (zest)
- 0.5 tsp Cinnamon
- 250 g Cranberries (fresh or frozen)
- 100 g Sugar for the compote
- 150 ml Orange juice
- 1 pc Cinnamon stick
- 40 g Hazelnut kernels, chopped
Method
- Bring the cranberries to a boil in a pot with the orange juice, sugar and cinnamon stick, then simmer over medium heat for about 10 minutes until soft. Remove the cinnamon stick and let the compote cool.
- Toast the hazelnuts without fat in a pan over medium heat until golden brown, then remove and let cool.
- Coarsely chop the chocolate and melt it gently over a water bath. Let it cool slightly so it does not seize.
- Separate the eggs. Stir the egg yolks into the lukewarm chocolate one at a time until a smooth mixture forms. Fold in the orange zest and the cinnamon.
- Whip the cream until stiff in a bowl and carefully fold it into the chocolate mixture.
- Beat the egg whites with a pinch of salt until foamy, sprinkle in the sugar and beat until stiff peaks form. Fold the beaten egg whites into the mousse in two portions, gently.
- Divide the mousse among six glasses or small dishes and chill for at least 4 hours, preferably overnight.
- Before serving, garnish the mousse with the cranberry compote and toasted hazelnuts.