Recipe
Chocolate mousse with haskap berry sauce
An elegant dessert in which the tartness of haskap cuts through the sweetness of dark chocolate.
Time: 20 min + 4 h in the fridge
Ingredients
Chocolate mousse
- •200 g of dark chocolate (at least 70%)
- •200 ml of cream (30% or 36% fat)
- •2 egg yolks (optional, for a richer texture)
- •1 tablespoon of honey
Haskap berry sauce
- •1 cup of haskap berries (fresh or frozen)
- •2 tablespoons of sugar or honey
- •2 tablespoons of water
Method
- 1Sauce: put the berries in a pan, add the sugar or honey and the water. Simmer over a low heat for 5–7 minutes until the berries soften and release their juice. Press through a sieve and leave to cool.
- 2Mousse: heat the cream (do not boil), take it off the heat and add the broken chocolate. Stir until you have a smooth ganache.
- 3Optional: lightly whisk the egg yolks with the honey and add the cooled ganache a spoonful at a time, stirring vigorously, then combine with the rest.
- 4Cool completely and refrigerate for at least 4 hours (ideally overnight).
- 5Serve the chilled mousse generously topped with the haskap berry sauce.