PUDDINGS AND CUSTARDS
CLEMENTINE CHOCOLATE MOUSSE
Two ingredients turn into a super-silky dessert that’s as rich as a truffle, and all you have to do is whisk. Without the traditional eggs or cream, this mousse develops a pure, intense chocolate depth, balanced by the subtle citrus sweetness of clementine juice. Even a little spoonful is supremely satisfying.
TIP: Chocolate with a cacao percentage between 55 and 65% balances the taste and texture of this pudding best. Use the lower percentage for a sweeter pudding, the higher for more bitter notes. Whichever percentage you use, buy stuff that tastes so good you’d eat it on its own.
serves 8
gluten-free, no eggs, no nuts
- ¾ cup (168 g) strained fresh clementine juice (from about 6 clementines)
- 8 ounces (226 g) dark chocolate, chopped (1⅓ cups)
- Whipped cream, for serving (optional)
- Fine strips of clementine zest, for garnish (optional)
1. Combine the juice and chocolate in a medium saucepan, preferably one with sloping sides, set over medium-low heat, and whisk until smooth, about 5 minutes. Transfer to a medium metal bowl.
2. Fill a larger bowl with ice, set the bowl with the chocolate mixture over it, and whisk steadily until the chocolate mixture is cool and thickened to a mousse-like texture. This will go much more quickly if you use an electric mixer, but it works if you whisk by hand (you’ll get a good workout). As you whisk, the mixture will become airy and simultaneously set because it’s chilling. Stop whisking when the mixture looks silky smooth and holds very soft peaks. If you beat it too much, it will become stiff and grainy. If that happens, reheat the mixture over a saucepan of simmering water, stirring until smooth again, and start again. Alternatively, if you don’t whisk enough, it’ll be soupy, so just keep going.
3. Divide the mousse among eight small serving cups. You can serve it right away or cover the cups and refrigerate until you’re ready to enjoy. To serve, top the pudding with whipped cream and clementine zest, if you’d like.
MAKE AHEAD
The pudding will keep in the refrigerator for up to 2 days.