Brandy Kissed Chocolate Mousse with Coconut Crumble

  • Yield : 8 to 10 servings
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 45m
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  • 3 ounces unsweetened chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/3 cup brandy
  • 3 egg yolks
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup shaved unsweetened coconut
  • 1/2 cup Reese's Pieces
  • 1/2 cup grape soda
  • 1/4 cup granulated sugar
  • 3 tablespoons dried apricots
  • 1/4 cup salted cashews
  • 1/4 cup popped popcorn
  • Sliced strawberries, for garnish


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. 

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