What if we twist the classic chocolate mousse with a touch of jam? A simple, obvious, yet totally irresistible combination. Discover our easy recipe, rich in flavor, and perfect for wowing your guests or treating yourself on a Sunday evening.
Why combine dark chocolate and jam?
Dark chocolate, intense and powerful, loves contrasts. Paired with a slightly tangy red fruit jam, sunny apricot jam, or even fig jam, the result is to die for. The jam brightens the mousse, adding freshness and fruit!
Ingredients (for 6 to 8 people)
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600 g of whipping cream (35% fat minimum, very cold)
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280 g of dark chocolate (minimum 60% cocoa for a nice bitterness)
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1 pinch of salt
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A few vanilla beans
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Jam of your choice (raspberry, apricot, black cherry, etc.)
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Roasted pistachios and cocoa nibs (for the finishing touch)
Recipe Steps
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Melt the chocolate
Break the chocolate into pieces and melt it gently in a bain-marie, stirring with a spatula to obtain a smooth texture. -
Whip the cream
In the mixer bowl, pour the very cold cream with a pinch of salt and the vanilla seeds. Whisk until you obtain a firm but supple texture, close to thick fromage blanc. -
Stir in the chocolate
Pour the melted chocolate into the whipped cream in three batches , gently mixing with a whisk or spatula after each addition. The goal: not to break the mousse. -
Dresser
In pretty ramekins, verrines, or a large dish, alternate layers of chocolate mousse and jam. Finish with a layer of mousse. -
Decorate
Sprinkle the surface with crushed pistachios and cocoa nibs for crunch.
Chef's Tip
This mousse can be prepared in advance and kept refrigerated for 24 hours. The contrast between the airy mousse, fruity jam, and crispy topping is even more pronounced the next day.
