Apple Mousse

5 from 3 votes

A light and creamy apple mousse dessert filled with a delicious combination of sweet and tangy flavors of white chocolate mousse and spiced apple compote filling.

Prep Time30

Cook Time15

Chilling time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings: cups

Calories: 382.5kcal

Author: Priya Maha

Ingredients

White Chocolate Mousse

175 g white chocolate
325 ml heavy whipping cream

Apple Compote

1½ apples
¾ tablespoon lemon juice
25 g brown sugar
⅛ teaspoon cinnamon powder
2¼ tablespoon water

Instructions

Peel and core the apple and cut them into quarters.
Grate the apples with a cheese grater. If your grater is not able to grate the fruit into strips, cut the apple by hand instead. You can choose to cut them into strips or even cubes, but if cutting into cubes, it is best to cut them into small cubes to not overpower the mousse.
Place the grated apple into a small saucepan. Add lemon juice and mix well.
Add the brown sugar and cinnamon powder to the apple and lemon juice mixture.
Turn on the heat to a medium low flame and cook the apples until they turn soft and the mixture thickens. As you cook the apples and the sugar, there will be liquid released in the pot. Continue cooking until the apples turn soft and the liquid dries up (see Note 1).
Once ready, turn off the heat and let the compote cool down to room temperature. Place it in the refrigerator to chill completely before assembling the apple mousse.
In a separate heat proof bowl, break the white chocolate into small pieces (see Note 2). Place them in a heatproof bowl and add 100ml of the cream.
Double boil the white chocolate and the cream until the chocolate is all melted. Stir to expedite the melting and to ensure the cream and the chocolate combine well (see Note 3).
Set aside to cool completely to room temperature. This chocolate mixture need not be refrigerated to avoid it from hardening.
In a separate bowl, add the remaining cream and whip it on high speed until soft peaks form. Do not overwhip (see Notes 4 & 5).
Transfer about 2 spoonful of the whipped cream into the completely cooled white chocolate. Fold in the cream until well combined.
Repeat the step with a few more spoons of the whipped cream. Fold well, but do not over mix.
Finally, transfer all the white chocolate mixture into the remaining whipped cream and fold until the chocolate is well combined.
Transfer about a quarter of the white chocolate mouse into a piping bag fitted with a large star tip.
To assemble the mousse, add the chilled apple compote into the remaining mousse (see Note 6). Fold it in gently to combine well. Do not over mix.
Transfer the apple mousse into a large piping bag.
Snip the tip of the piping bag (make sure the hole is large enough to let the apple pieces come through) and pipe the apple mousse into prepared mousse cups.
Tap the cups on your kitchen counter or table to level the tops. Tap the cups on a cloth if necessary to avoid them from breaking.
Pipe the reserved white chocolate mousse (in the piping bag fitted with a star tip) into swirls on top of each apple mousse cup and decorate with a small apple slice each.
Chill completely for at least one or two hours before serving to allow the mousse to set.

Notes

Given that there is no gelling agents used in making this apple mousse (ie no gelatin or agar agar), cook the apple filling until it is dry to prevent the mousse from becoming runny.
Chopping the chocolate into small and consistently sized pieces will help ensure the chocolate melts quickly and uniformly.
To double boil the chocolate, fill a small saucepan with water and heat up the water. Next, place chocolate and cream into a heat proof bowl and place the bowl on the saucepan. Choose a sufficiently large bowl so that it sits on the saucepan and does not touch the water underneath. Let the steam from the water heat up the chocolate and melt it.
Heavy whipping cream (in liquid form) can only be whipped well if it is perfectly chilled. If it is warm, it will not turn into whipped form and will remain liquid. For best results, the bowl you use to whip the cream and the beaters should also be kept chilled before whipping.
Overwhipping the cream can cause the butter to separate from the cream hence, it is important that it is not overwhipped. Stop whipping once the cream reaches a soft peak stage.
Make sure the apple compote is chilled thoroughly before adding into the chocolate mousse as whipped cream is very sensitive to heat and the warmth from the apple compote can leave you with melted cream instead of well whipped cream.

Nutrition