Spiced Dark Chocolate Mousse with Plums & Pistachios
A rich, dark chocolate mousse full of winter spices, served with red plum compote, flakey sea salt, chopped roasted pistachios, and fresh cream.
Hello, my friends! Despite the bitter cold and general misery that follows the New Year, I hope you all have found something or someone to make it bearable.
As winter drags its feet, I find myself consistently inspired by richer, deeper flavors (when I’m not heating up something from a tin for dinner, that is). Dark chocolate, warming spices, ruby winter fruit… what more could you ask for?
In class last week, we made chocolate mousse - one of my favorite desserts. I knew I needed a version of my own for the blog immediately. This mousse is mildly sweet, made with 70% dark chocolate (I would’ve preferred darker, but this was the darkest I could find!), and full of warming spices that add richness and depth. I’ve paired this mousse with a slightly tart red plum compote. The compote is cooked gently, softening the plums but keeping them structurally intact so the finished product still has a bit of bite. For some additional texture, I’ve topped with chopped roasted pistachios, and for some salt, Maldon. I finished this dish with a splash of fresh cream for richness and balance.
Despite being facile in execution, this mousse is visually stunning, with a lovely depth of flavor. This would be a great recipe to double for a group setting or dinner party.
Spiced Dark Chocolate Mousse with Plums & Pistachios
Serves 4-6
Ingredients
For the mousse:
125g dark chocolate, cut into small pieces (chunks or chips would work)
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2-1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoons espresso powder (optional, but recommended)
Pinch of salt
3 eggs, yolks and whites separated
3 tablespoons granulated sugar
1/2 cup heavy cream
For the compote:
2 cups red plums, sliced
1 1/2 tablespoons granulated sugar
2 tablespoons lemon juice
Pinch of salt
1/4 cup water
For serving (all optional but all recommended):
Roasted pistachios, chopped
Flakey sea salt
Fresh cream
Method:
For the mousse:
In a heatproof bowl, add the chocolate, butter, spices, vanilla, salt, and espresso powder. Place the bowl over a bain marie. Stir frequently until the chocolate and butter are fully melted and the mixture is smooth and combined. Remove from the heat and set aside.
In a separate small bowl, beat the egg yolks until smooth. Set aside.
Place your heavy cream into a large mixing bowl. Using either a whisk or electric mixer, whip the cream until stiff peaks. Do not over-mix. Set aside.
In a separate large mixing bowl, add the egg whites and sugar. Using an electric mixer or whisk, whip until stiff peaks. Set aside.
Pour your beaten egg yolks into your whipped heavy cream. Fold until just combined. There may still be some streaks.
Fold your slightly cooled chocolate mixture into your egg yolk and cream mixture. Fold until just combined (streaking is, again, okay).
Add 1/3 of your egg whites to the chocolate mixture and fold until almost combined.
Add an additional 1/3 of egg white and fold again, gently, until almost combined.
Add the remaining egg whites and fold again, until just combined.
Pour your mousse into a large serving bowl or individual serving cups/ramekins as desired.
Cover your mousse with plastic wrap and place in the refrigerator for at least 2 hours before serving.
For the compote:
In a small saucepan over high heat, add all of the plum compote ingredients.
Stir the mixture and bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes. You want the plums to soften but remain intact.
Once you are happy with the texture of your plums, remove them from the heat.
Transfer your plum compote to a heatproof bowl. Cool, then refrigerate until ready to use.
Assembly:
Scoop some of your chilled mousse on your desired serving bowl or plate. Spoon some of the plums and their juices on top. Pour some fresh cream on the side. Sprinkle with the chopped pistachios and salt.
Serve immediately and enjoy!
