Milk Chocolate Mousse With Spiced Figs

Milk Chocolate Mousse With Spiced Figs

The iconic bubbly Aero bar is reworked into a light and airy mousse filled with the irresistible flavour of milk chocolate. To get the most out of the fig garnish, make them first so they have time to become nicely infused with the spiced syrup.

Ingredients

Figs

5 fresh figs, stems trimmed, quartered

1/2 cup (125 mL) granulated sugar

3 star anise

1 cinnamon stick, broken in half

Mousse

2 cups (500 mL) roughly chopped milk chocolate Aero bars

1/2 cup (125 mL) unsalted butter, cut into cubes

5 large eggs, yolks and whites separated

2 tbsp (30 mL) plus 1 tsp (5 mL) granulated sugar, divided

1 cup (250 mL) whipping cream

Directions:

To spice the figs, set figs in a small bowl. Combine sugar with 1/2 cup (125 mL) water, star anise and cinnamon in a small saucepan, stirring until sugar is dissolved. Bring just to a boil then pour over figs, gently stirring to combine. Set aside to cool and infuse.

To make the mousse, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Place chocolate and butter in a heatproof bowl. Set on top of pot, ensuring that the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is smooth. Carefully remove bowl from pot. Whisk in egg yolks, one at a time, until mixture is glossy and smooth. Let cool for 10 minutes.

Meanwhile, in bowl of a stand mixer, whisk egg whites on medium-high until white and frothy, about 2 minutes. With the motor still running, slowly pour in 2 tbsp (30 mL) sugar. Continue to whisk on medium-high speed until medium peaks form, 2 to 3 minutes.

Stir chocolate mixture lightly to smooth, then gently fold in egg whites in two parts until no streaks remain. Divide mousse between six 1-cup (250-mL) ramekins or small bowls, smoothing tops. Cover  both ramekins and figs with plastic and chill in refrigerator until mousse has set, at least 6 hours, preferably overnight.

To serve, whisk cream with remaining 1 tsp (5 mL) sugar in a large bowl until soft peaks form. Spoon over top of mousse. Remove figs from syrup, and arrange on top of whipped cream. Serve immediately.     Serves 6