Apple and chocolate mousse

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Today I want to share a recipe for a dessert that will surprise your guests not only with flavour, but also... ingredients. This time we'll prepare mousse made out of dark chocolate and apples. We won't miss out on crispy oat bases and a simple whipped cream decoration, either.



Oat bases are bringing light buttery notes to the desserts, and they create a stable, pleasantly crispy foundation for the main star of the dessert. Mousse combines flavours of apples and chocolate, bringing us the joys of both fruit freshness and deep, elegant cocoa flavour. All of that under light as a cloud whipped cream. A simple to make dessert that will delight and chocolate lover.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for 6 servings)

  • 150 g biscuits, for example butter
  • 60 g cool melted butter
  • 500 g lightly sour apples
  • 200 g dark chocolate (72 %)
  • 125 g whipping cream (30-36%)
  • 15 g icing sugar
  • 0.5 tsp vanilla paste
  • Cinnamon, for dusting
 Method 
  1. Put around 150 g biscuits into a large ziplock bag and close it almost completely; leave about a 1 cm gap to let air escape. Crush biscuits with a rolling pin. 
  2. Add 60 g cool melted butter. Squeeze the bag a few times to distribute butter in the biscuits, until they resemble wet sand. Divide cookie mixture between 6 small dessert rings - mine are 8 cm wide and 5 cm high. Press the bases with a small press until they are even and compact. The rings should be lined with baking paper and placed on small baking paper discs - that will make it easier to transport desserts and take them out of rings. If you don't have dessert rings, don't worry - you can also prepare the desserts in cups. Once you've shaped the bases, put them into a fridge as you move on to chocolate mixture
  3. Put 500 g peeled sour apples, chopped into 0.5 cm cubes, into a medium pot. Cover fruits with cold water and ensure each piece is submerged. Heat up the contents of the pot over medium low heat until it starts simmering, and cook for 10 minutes from that point until apples become soft and break down easily. It's worth stirring apples from time to time to ensure everything is cooking evenly. After 10 minutes, once apples start disintegrating, take pot off heat, drain water off and set aside for 10 minutes to cool slightly.
  4. Transfer apples into a kitchen robot next. Add 200 g melted, slightly cooled dark chocolate (72%) and mix the contents of the bowl at medium speed, until mousse becomes smooth. Once you've got the right texture transfer chocolate mixture on top of prepared biscuit bases. Even each portion out and put them into a fridge for arounf 30 minutes, until the tops set.
  5. Prepare decoration. Pour 125 g cold whipping cream into a small bowl and add 15 g icing sugar as well as 0.5 tsp vanilla paste. Beat the contents of the bowl with an electric mixer until stiff. Put whipped cream on top of cool desserts and spread it out evenly on top of each serving. Sprinkle some cinnamon on top. Put the desserts into a fridge for a few hours, or best overnight, until they set completely.
  6. Enjoy!

Approximate nutritional value

1 serving (recipe makes 6 servings)

  • 507 kcal
  • Carbs: 42 g 
  • Fat: 32 g
  • Protein: 6 g
  • Fibre: 3 g

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