Chocolate Mousse with Caramelized Persimmons
Dark chocolate has a relatively high cocoa content; this brings with it some natural plant dyes (flavonoids) which can combat viruses and inhibit inflammation. In addition, other plant substances (catechins) have a blood pressure-lowering and blood sugar-regulating effect.
Besides the persimmon fruits, other types of fruit can of course be used, depending on the season. Apples, apricots, pears or quinces also have their charm. With some coarsely chopped walnuts, the mousse can be varied in a different way.
- For the mousse
- 6 ounces Dark chocolate (65% cocoa)
- 6 ounces Milk chocolate (35% cocoa)
- 2 tablespoons Cognac
- 3 tablespoons Espresso
- 5 eggs
- 3 tablespoons Vanilla sugar
- 4 ounces cold Whipped cream
- 3 tablespoons sugar
For the mousse: Chop the chocolate coarsely and melt over a hot water bath with the cognac and espresso. Remove from the heat. Separate the eggs. Whip the egg yolks with the vanilla sugar until fluffy. Whip the cold heavy cream until stiff. Whip the egg whites until stiff, sprinkling in the sugar.
Whisk the egg yolk mixture into the chocolate. Gently fold in the whipped cream then the egg whites. Transfer to a bowl, cover with plastic wrap and place in the refrigerator for at least 3 hours.
Meanwhile, for the caramelized persimmons: Rinse the persimmons, remove the leaves and cut into slices. Rinse the rosemary, shake dry and strip the needles from the stems. In a pan, caramelize the sugar, add the fruit then deglaze with lemon juice and apple juice. Simmer for about 5 minutes over medium heat. Add the rosemary. Serve with the chocolate mousse.