A DECADENT AND GLUTEN-FREE FROZEN CHOCOLATE MOUSSE WITH SOME CRUNCH
A FRENCH CHRISTMAS RECIPE ARE SHARED BY THE 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
Some glazed orange peel strips
Can be used for toppings on nutritious Christmas decorations.
Directions
Using a double-boiler, melt chocolate and butter together until smooth and beautiful. Turn off heat, add rum and coffee, mixing with spatula. Let it cool down. Toast the almonds and pistaches over medium heat for about 2-3 minutes until they are sweet and beginning to brown significantly in a clean skillet. Break the eggs, separating the light and the yolk. Add the yolk and powdered sugar to the chocolate mixture, mixing regularly. Add the grated orange peels as well. Whisk the egg whites until stiff peaks in a separate bowl, or mixer bowl if you have one. When you lift the whisk, the peaks should hold their shape.
With severe gentleness, fold the egg whites into the chocolate mixture in stages, using the spatula. Mix lightly until the mixture is well-combined. Line a rectangular dish with parchment paper by cutting the corner so that your frozen dessert doesn’t have any creases on it ( like a loaf pan ). Pour the remaining mousse mixture into the prepared dish. Add the baked almonds and pistachios to one layer. Therefore, top it with the remaining mousse mixture. Smooth the top with a spatula. Cover the dish with plastic wrap and place it in the freezer for at least six hours. The benefit of this dessert is that it can be prepared weeks in advance. One hour before serving, take it out of the freezer. Place the pan in a serving dish and remove the pan. For decorating, more crunch, and taste, sprinkle almonds, pistachios and frosted orange peels on top of it. It is popular in France served with whipped cream or custard.
