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Mocha Mousse with Kumquat Cranberry Sauce and Phyllo Pecan Crisps Recipe

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Mocha Mousse with Kumquat Cranberry Sauce and Phyllo Pecan Crisps
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Ingredients
17
Count
Nutrition
1043
Calories
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Ingredients:

Directions:

  1. Make sauce: In a small saucepan simmer sugar, water, and kumquats until reduced to about 2/3 cup and stir in Grand Marnier. Cool sauce to room temperature and stir in cranberries. Sauce may be made 1 week ahead and chilled, covered.
  2. Make mousse: Have ready an instant-read thermometer in a cup of very hot water. In a small bowl stir together 1/4 cup water, cocoa powder, espresso powder, and yolks until smooth. In a metal bowl set over a saucepan of simmering water melt bittersweet chocolate and butter, stirring occasionally, until smooth. Stir cocoa mixture into chocolate mixture and cook 1 minute, stirring constantly. Remove bowl from pan and check temperature, tilting bowl to cover thermometer tip by a least 2 inches. If temperature is less than 160°F., rinse thermometer and return to cup. Check temperature every 30 seconds until thermometer registers 160°F. Remove bowl from pan, reserving simmering water over heat, and cool chocolate mixture to room temperature.
  3. Clean thermometer and put in a clean cup of very hot water. In another metal bowl stir together whites, cream of tartar, and sugar with a rubber spatula and put bowl over pan of reserved simmering water. Cook mixture, stirring constantly with rubber spatula (to keep mixture as froth-free as possible), checking temperature in same manner, 30 seconds to 1 minute, or until thermometer registers 160°F. and remove from heat. Beat mixture with am electric mixer until cool and meringue holds stiff peaks.
  4. Gently fold chocolate mixture into meringue until combined well and chill 15 minutes, or until just firm enough to hold its shape when piped. Spoon mousse into a pastry bag fitted with 1/2-inch star tip and pipe about 1/2 cup mousse onto each of 2 dessert plates in a mound 2 1/2 inches in diameter and 2 inches high. Mousse may be piped onto plates 1 day ahead and chilled, covered loosely with plastic wrap.
  5. Make espresso cream: In a bowl with a whisk or cleaned beaters beat together espresso cream ingredients until cream just holds stiff peaks. Espresso cream may be made 2 hours ahead and chilled, covered.
  6. Assemble desserts: Dollop half of espresso cream on top of each serving of mousse and lean 2 or 3 crisps against mousse. Spoon sauce around desserts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1042.84 Kcal (4366 kJ)
Calories from fat 623.55 Kcal
% Daily Value*
Total Fat 69.28g 107%
Cholesterol 344.78mg 115%
Sodium 134.15mg 6%
Potassium 731.67mg 16%
Total Carbs 111.04g 37%
Sugars 83.1g 332%
Dietary Fiber 10.36g 41%
Protein 14.51g 29%
Vitamin C 13.2mg 22%
Vitamin A 0.6mg 19%
Iron 5.7mg 31%
Calcium 144.8mg 14%
Amount Per 100 g
Calories 267.43 Kcal (1120 kJ)
Calories from fat 159.91 Kcal
% Daily Value*
Total Fat 17.77g 107%
Cholesterol 88.42mg 115%
Sodium 34.4mg 6%
Potassium 187.63mg 16%
Total Carbs 28.47g 37%
Sugars 21.31g 332%
Dietary Fiber 2.66g 41%
Protein 3.72g 29%
Vitamin C 3.4mg 22%
Vitamin A 0.1mg 19%
Iron 1.5mg 31%
Calcium 37.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.8
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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