Philippa Sibley's divine chocolate moussey thing
“Delicious, easy desserts for those not blessed with the temperament for fussy "afters".”
Apples
- 20g butter
- 2 large granny smith apples, peeled and cut into 1cm cubes
- 15g caster sugar
- 2 pinches of ground cinnamon
- 20ml Calvados (or a good brandy)
Mousse
- 165g dark chocolate (Philippa uses Valrhona "Pur Caribe")
- 100ml cream
- 1 pinch ground cinnamon
- 4 egg whites
- 25g caster sugar
Philippa and I worked together earlier this year for a dinner celebrating Epicure's 20th birthday. She made her famous take on the Snicker's bar - a sophisticated stack of dark chocolate sheets, delicate mousse and salty, caramel peanuts. It was possibly the best dessert I've ever had. Thankfully, she does simpler recipes, too, such as this unusual and delicious chocolate mousse. Thanks, Philippa.
Method
For the apples
Heat the butter in a heavy-based pan until "noisette" - the butter will turn brown and smell nutty. Toss in the apple cubes and sprinkle on the sugar and cinnamon. Cook over a gentle heat until the apples are soft, stirring regularly. They should be shiny and golden. Pour in the Calvados and stir for a minute. Remove from the pan with a slotted spoon and allow to cool.
For the mousse
Melt the chocolate in a bowl over a pot of simmering water. In a separate pot, gently heat the cream with the cinnamon until hot then add to the chocolate. Remove from the heat and stir gently to combine.
Whisk the whites until foamy then add the sugar and whisk until they hold soft peaks. Fold a third of the meringue into the chocolate then fold in the apples. Gently fold in the rest of the meringue.
Spoon into individual glasses or one big decorative bowl and refrigerate until cold and set.
To serve
Philippa suggests serving these with whipped cream or a crisp biscuit.
Serves 4-6.
