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August 02, 2018

Milk chocolate marmalade mousse

August 02, 2018/ Lucy Waverman

INGREDIENTS

½ cup chocolate milk
8 oz (250 g) bittersweet chocolate, chopped
½ teaspoon vanilla extract
1 cup whipping cream
½ cup favourite marmalade

METHOD

Combine chocolate milk with chocolate in a heavy, small pot whisking until chocolate is melted, 3 to 4 minutes. Stir in vanilla.

Remove from heat, transfer to a bowl and cool.

Whip cream until stiff peaks form and fold into cooled chocolate mixture. Fill each espresso cup half full of mousse. Dollop in some marmalade. Add more chocolate mousse.

Refrigerate for 4 hours or overnight. Serve with a little crème fraîche or whipped cream if desired.

WINE PAIRINGS

Consider a late-harvest dessert wine from Canada or a cup of aromatic espresso spiked with rum or a fruit-based eau-de-vie. - Beppi Crosariol

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Milk chocolate marmalade mousse

INGREDIENTS

METHOD