A FRENCH FROZEN CHOCOLATE MOUSSE WITH SOME CRUNCH – DECADENT AND GLUTEN FREE
A FRENCH CHRISTMAS RECIPE SHARED BY THE ALLIANCE FRANÇAISE OF GREATER PHOENIX WWW.AFPHX.ORG
“I HOPE YOU ENJOY THIS RECIPE THAT WAS MY GRANDMA’S FAVORITE DISH TO MAKE FOR CHRISTMAS!” – BLANDINE, VICE PRESIDENT OF THE ALLIANCE FRANÇAISE OF PHOENIX
Ingredients for the marquise
8 oz bittersweet chocolate (min 52% of cacao) 6 oz butter, softened
4 large eggs (separate yolks and whites)
1⁄2 cup powdered sugar
1⁄2 cup sliced almonds
1⁄2 cup chopped pistachios
1⁄4 cup of finely grated orange peels
1 tbsp of coffee (liquid, the stronger the better) 1 tbsp of rum (optional, for the kick)
Ingredients for the topping
1⁄4 cup chopped pistachios
1⁄4 cup sliced almonds
Few glazed orange peel strips
Edible Christmas decorations can be used for toppings.
Directions
Using a double-boiler, melt chocolate and butter together until smooth and shiny. Turn off heat, add rum and coffee, mixing with spatula. Let it cool down. In a dry skillet, toast the almonds and pistachios over medium heat for about 2-3 minutes until they are fragrant and just beginning to brown slightly. Break the eggs, separating the white and the yolk. Add the yolk and powdered sugar to the chocolate mixture, mixing constantly. Then add the grated orange peels. In a separate bowl, or mixer bowl if you own one, whisk the egg whites to stiff peaks. When you lift the whisk, the peaks should hold their shape.
With extreme gentleness, fold the egg whites into the chocolate mixture in stages, using the spatula. Mix gently until the mixture is well-combined. Line a rectangular dish (like a loaf pan) with parchment paper, cutting the corner so it doesn’t leave any wrinkles on your frozen dessert. Pour half of the mousse mixture into the dish. Add on one layer of the toasted almonds and pistachios. Then, pour the rest of the mousse mixture on top of it. Smooth the top with a spatula. Cover the dish with plastic wrap and place in the freezer for at least 6 hours. The good thing about this dessert is that you can prepare it weeks in advance. Take it out of the freezer one hour before serving. Remove from the pan and place in a serving dish. For decorating, extra crunch, and taste, sprinkle almonds, pistachios and glazed orange peels on top of it. French people like to serve it with whipped cream or custard.
