I’d whisked too much whipping cream when I made my Grilled Peaches with Chantilly Cream last week and there were still about four cups of cream left. I didn’t want to waste it and just throw everything in the bin so I thought of just using it for another dessert — Peach Mousse!
I admit, it’s only now that I realized that peaches are sweethearts! I was very routinary in my choices of fruits and was never a loyal consumer until now.
My family obviously enjoyed the newest addition to our fruit repertoire that we’d used up two bottles of Dole Sliced Peaches in less than a week! This is madness! 🙂
Peaches are sour and tangy that’s why it’s a perfect match for a sweet dessert specially with chocolate. The sourness of the fruit balances the sweetness and creaminess of the mousse. I guarantee that this dessert is palate-friendly! You’d definitely say ‘no’ to umay but ‘yes’ to another serving! 🙂
Some important reminders before we proceed with the recipe:
- Whisk your egg whites well, until stiff peaks appear.
- Keep it chilled before layering and even before serving.
- Avoid overmixing your egg whites and chocolate. If white streaks disappear, stop mixing.
For the products, I used Snow Whipping Cream and Dole Sliced Peaches. I ordered the peaches from Ensogo Philippines. If you want to get yours too, please visit www.ensogo.com.ph. I love them for they deliver products on time, even earlier than the schedule. So kudos to Ensogo PH for that!
Disclaimer: The chocolate mousse recipe is adapted from www.laurainthekitchen.com
- 1/3 cup of Bittersweet Chocolate, chopped
- 1 Tbsp of Water
- ¼ tsp of Instant Espresso Powder
- 1 Tbsp of Unsalted Butter
- 1 Egg Yolk
- 1 Egg White
- ½ tsp of Vanilla Extract
- 2 Tbsp of Granulated Sugar
- ½ cup of Heavy Cream
- ) In a bowl, whisk the heavy cream until it forms stiff peaks, set in the fridge while you work on the rest of the recipe.
- ) In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside.
- ) In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl over the saucepan and add the chocolate, water, espresso and butter and over very low heat, cook everything together just until the chocolate melts.
- ) Spoon ¼ of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture, add the vanilla extract and stirring constantly, cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently.
- ) In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture.
- ) Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will lose its texture.
- ) Pour the mixture into cups for a minimum of 4 to 6 hours
- ) Then top it off with peaches, whip cream, and grated chocolate
- ) Refrigerate for another hour. Serve. Enjoy!