Mandarin & Chocolate Mousse

Mandarin & Chocolate Mousse

Sometimes old-fashioned things are just right on special occasions. This one dirties a lot of bowls (sorry!) and there are a few components to make, but each one is easy, and everything gets done ahead of time. All that’s left to do on the big night is to add the garnish. The payoff is a bunch of contrasting textures—silky, crunchy and sticky—with some delicious nostalgia in the mix.  Serves 8
Ingredients:

Candied Mandarin Peel
3 mandarins
1 cup (250 mL) sugar
1 tbsp (15 mL) golden corn syrup
3/4 cup (175 mL) water

Sponge Toffee
1/2 cup (125 mL) sugar
3 tbsp (45 mL) golden corn syrup
2 tbsp (30 mL) water
1 tsp (5 mL) baking soda

Mousse
1 tbsp (15 mL) finely grated mandarin zest
3/4 cup (175 mL) whipping cream
6 oz (170 g) semi-sweet chocolate, chopped
6 tbsp (90 mL) unsalted butter
Pinch salt
1 tbsp (15 mL) honey
1/4 cup (60 mL) strained mandarin juice
4 eggs, separated
1 tbsp (15 mL) brandy (optional)
1 tbsp (15 mL) sugar

Directions:
For the candied mandarin peel, using a paring knife, score peel of mandarins into quarters. Remove each quarter in one piece. Add to a pot of boiling water and cook until tender, 15 to 20 minutes. Drain. Once cool enough to handle, cut into bite-size pieces.

Clean out pot; add sugar, corn syrup and 3/4 cup (175 mL) water. Stir to dissolve sugar, bring to a boil over medium heat and add peel. Reduce to low, cover and maintain a gentle simmer for 25 to 30 minutes or until translucent. Drain and arrange on a rack to dry overnight. (Transfer to a covered container to store up to 2 days longer.)

For the sponge toffee, line a baking sheet with parchment. Combine sugar, corn syrup and water in a medium pot. Bring to a boil and cook to 300°F (149°C) on a candy thermometer (see TIP if you don’t have one). Remove from heat, stir in baking soda (mixture will foam) and immediately pour out onto prepared baking sheet. Let cool, then break into bite-size pieces (toffee may be stored in a dry place, uncovered, for a few days).

For the mousse, add zest to cream and set aside.

Combine chocolate and butter in a small bowl and microwave on low until melted. Whisk to combine and scrape into a large mixing bowl.

In a separate small bowl, stir together salt, honey and mandarin juice. Once honey is dissolved, whisk in egg yolks. Add to chocolate mixture along with brandy, if using; whisk until combined.

In a separate clean bowl, beat egg whites and sugar to stiff peaks. Add one quarter of beaten whites to chocolate mixture to lighten, then fold remaining whites into chocolate mixture.

Wipe whites bowl clean; pour cream into bowl through a fine-mesh sieve (discard zest). Whip to medium peaks, and fold into chocolate mixture until no streaks remain. Divide between eight dessert bowls or glasses, arrange on a tray, cover and refrigerate for up to 2 days.

When ready to serve, top each dish of mousse with broken Sponge Toffee and Candied Mandarin Peel.   Serves 8