Brandy Kissed Chocolate Mousse with Coconut Crumble

Step 1

For the mousse: In a heatproof bowl set over a pot of simmering water, melt the chocolate. Then stir in the granulated sugar and 1 tablespoon water. Stir until all the sugar is dissolved. Add the brandy and stir well. 

Step 2

In a separate bowl, start beating the egg yolks while slowly pouring the melted chocolate into the yolks. Beat until the bowl feels cool. 

Step 3

Whip the heavy cream with the powdered sugar. Fold the chocolate mixture into the whipped cream and chill for 30 minutes. 

Step 4

Combine the coconut and Reese's Pieces in a food processor and pulse until the mixture is blended and crumbly, but not smooth. Do not over process. 

Step 5

For the grape-apricot sauce: Combine the grape soda, granulated sugar and dried apricots in a small saucepan and simmer until the apricots are softened, 5 to 10 minutes. Transfer to a food processor or blender and puree to a smooth sauce. 

Step 6

To serve: Roughly the chop the cashews and popcorn together. Divide the coconut mixture among small parfait or tall shot glasses. Transfer the mousse to a piping bag and fill each glass. Garnish each with a strawberry slice and some cashews and popcorn. Place the glass on a plate and drizzle the grape-apricot sauce on the plate.