Natasha Pickowicz’s Spiced Chocolate Mousse: Recipe from the God’s Love Holiday Catalog

Natasha Pickowicz’s Spiced Chocolate Mousse

Ingredients:

1 cup (240 g) cold heavy cream
¼ cup plus 1 tablespoon (75 g) water
¼ cup (50 g) sugar
8 ounces (225 g) dark chocolate, roughly chopped (about 1½ cups)
2 eggs (100 g)
1 large egg yolk (20 g)
½ teaspoon kosher salt
1 tablespoon (15 g) Cointreau
3 tablespoons (15 g) Cocoa & Spice blend, divided
Candied cherries (I love Amarena Toschi and Luxardo brands)
Flaky sea salt

Serves 6 to 8
30 minutes active time
2 to 3 hours inactive time

Method:

1. In a stand mixer or a large bowl, whisk the heavy cream to stiff peaks, 2 to 3 minutes. Keep chilled.
2. In a small pot, bring water, sugar, and 2 tablespoons of the Cocoa & Spice blend to a boil over medium heat, 2 to 3 minutes. Whisk well until smooth.
3. In a blender, combine chopped chocolate, whole eggs, egg yolk, kosher salt, and Cointreau. On high speed, slowly pour in the hot sugar syrup through the hole in the blender’s lid and blend until the mixture appears smooth, 2 to 3 minutes. Set the mixture aside to cool; it should look bouncy and thick.
4. Fold half of the chocolate mixture into the chilled whipped cream until streaky, then add the rest of the mixture and fold until it looks smooth and combined. Pour mousse into a large, deep bowl. Cover and refrigerate for at least 2 hours, and up to 24 hours.
5. To serve, scoop into small dessert bowls and dust with the remaining tablespoon of cocoa powder using a small tea strainer. Garnish each serving with candied cherries and flaky sea salt.