Quantcast
Don't miss a recipe! Click here to sign up for FREE updates via email.

Chocolate Mousse with Pomegranate Gelatin Recipe (Dairy-Free) – 50 Women Game Changers In Food – Anne-Sophie Pic

by Jeanette on December 16, 2011 · 18 Comments
Don't miss out on any recipes! Sign up for my weekly e-newsletter. Simply click here to subscribe. You can also subscribe to my cooking videos on YouTube here.
2.5K Flares Twitter 4 Facebook 38 Pin It Share 170 Google+ 0 StumbleUpon 2.3K Email -- Filament.io 2.5K Flares ×
Dairy-Free Chocolate Mousse with Pomegranate Gelatin and Pomegranate Seeds

Dairy-Free Chocolate Mousse with Pomegranate Gelatin

This time of year, it’s hard not to notice all the decadent drop-dead gorgeous desserts on magazine covers, in bakery shops, and all over the internet. However, if you’re on a gluten-free, dairy-free diet or just trying to eat a little lighter this holiday season, it can be a challenge. Not so, however, if you make these little shot glasses of dairy-free Chocolate Mousse with Pomegranate Gelatin, garnished with pomegranate seeds. Although I only intended to make Chocolate Mousse, I created a simple pomegranate gelatin using some extra pomegranate juice leftover from a Pomegranate Meyer Lemon Salad Dressing I had made for a fresh berry salad. I also had some extra pomegranate seeds in my fridge, so I decided to sprinkle them on top of the Chocolate Mousse. Before I knew it, I had this festive holiday dessert.

To make this dessert dairy-free and vegan, I used coconut milk and agar agar powder (instead of gelatin which is derived from animal collagen). I had made Mango Panna Cotta this summer using agar agar so I knew it set up quickly. Not only did I use it to setup the Chocolate Mousse, but also to make a layer of Pomegranate Gelatin. I ran out of Pomegranate juice, but had a little coconut milk left, so decided to make some Coconut Cream, again using some agar agar powder to set it up. A thin layer of Coconut Cream topped off a few more of these creamy Chocolate Mousse dessert cups. With a few pomegranate seeds sprinkled on top, these cute little shot glasses of Chocolate Mousse made for an elegant dessert.

My little guy hovered over me, impatiently waiting for me to finish taking a few photos of these cute little Chocolate Mousse Pomegranate Gelatin cups. Within a few minutes, all the shot glasses were devoured.

This week, Anne-Sophie Pic is being recognized by a group of bloggers as one of the Top 50 Women Game Changers in Food. In 2007, Anne-Sophie Pic was the first woman to win a third Michelin star in 50 years. A petite, softly spoken and revered chef, she has headed the kitchen at La Maison Pic in the south-eastern French town of Valence for more than a decade, and is only the fourth woman in history to hold a third Michelin star. This year, she is being recognized as the World’s Best Female Chef, a coveted title, a category introduced for the first time this year from the S. Pellegrino World’s 50 Best Restaurant Awards.

According to Anne-Sophie Pic, “frank, distinct tastes, new flavor combinations and respect for each ingredient are some of the tenets of her cooking.” As a fourth-generation chef, Anne-Sophie Pic grew up in a Michelin-starred kitchen. The restaurant received its third Michelin star under her grandfather in 1934 for the first time. Since then, all three generations, including her father have received three Michelin stars for the restaurant.

This Chocolate Mousse with Pomegranate Gelatin was inspired by Clotilde’s (of Chocolate and Zucchini) interpretation of Anne-Sophie Pic’s Variation Poire-Chocolat, one of her staple recipes. The original recipe (which I was unable to locate) was a milk-based chocolate jelly, held together by gelatin, and topped with slivers of vanilla-poached pear and crumbled butter cookies. Clotilde of Chocolate and Zucchini modified the recipe to use agar agar instead of gelatin, and I modified the recipe further to make it dairy-free, as well as adding my own holiday trimmings.

5 from 1 reviews
Chocolate Mousse with Pomegranate Gelee Recipe
 
Prep time
Cook time
Total time
 
There are so many ways to garnish this dessert. You can choose to add a layer of Pomegranate Gelatin or Coconut Cream, or just leave it plain, simply garnishing with some grated dark chocolate and some fresh fruit.
Serves: 4
Ingredients
Chocolate Mousse
  • 3½ ounces dark chocolate, chopped
  • 1¼ cup coconut milk
  • 2 teaspoons organic sugar
  • 1 teaspoon agar agar powder
  • ¼ teaspoon orange extract
Pomegranate Gelee
  • ½ cup pomegranate juice
  • ½ teaspoon organic sugar
  • ¾ teaspoon agar agar powder
Coconut Cream (optional)
  • ¼ cup coconut milk
  • 1 teaspoon organic sugar
  • ½ teaspoon agar agar powder
Garnishes
  • grated dark chocolate
  • pomegranate seeds
Directions
To make Chocolate Mousse
  1. Place chocolate, coconut milk, sugar, agar agar powder and orange extract in a small saucepan. Cook over medium heat, stirring until chocolate is melted. Bring to a simmer and remove from heat. Let cool for a few minutes before spooning into serving glasses. Refrigerate until set, about 30 minutes to an hour.
To make Pomegranate Gelatin
  1. Place pomegranate juice, ½ teaspoon organic sugar and ¾ teaspoon agar agar powder in a small saucepan. Bring to a boil and reduce heat; stir until sugar and agar agar powder are dissolved. Let sit off the heat for 5 minutes. Spoon on top of Chocolate Mousse. Chill until set.
To make Coconut Cream
  1. Place ¼ cup coconut milk, 1 teaspoon organic sugar and ½ teaspoon agar agar powder in a small saucepan. Bring to a boil and reduce heat; stir until sugar and agar agar powder are dissolved. Let sit off the heat for 5 minutes. Spoon on top of Chocolate Mousse. Chill until set.
Notes
For the Chocolate Mousse, I used a slightly modified version of Chocolate and Zucchini's adaptation of Anne-Sophie Pic's recipe, then came up my own pomegranate gelee and coconut cream as a way to dress this dessert up a little. I served it in little shot glasses and small dessert cups, sprinkled with some pomegranate seeds. You may wish to make more pomegranate gelatin instead of coconut cream.

If you’re interested in joining our group as we cook our way through this list of 50 influential women in food, just ask Mary from One Perfect Bite.

Please stop by and take a look at what the rest of the group made this week in celebration of Anne-Sophie Pic:

Annie from Most Lovely Things
Linda from There and Back Again
Val from More Than Burnt Toast
Joanne from Eats Well with Others
Taryn from Have Kitchen Will Feed 
Susan from The Spice Garden
Heather from girlichef 
Miranda from Mangoes and Chutney
Mary from One Perfect Bite
Sue from The View from The Great Island
Barbara from Movable Feasts
Nancy from Picadillo
Kathleen from Bake Away With Me
Veronica from My Catholic Kitchen
Mireya of My Healthy Eating Habits
Claudia – Journey of an Italian Cook

Related Posts Plugin for WordPress, Blogger...

Comments

  1. It looks amazing Jeanetter. I am sure this should be a regular on Ann-Sophie’s menu at her Michelin star restaurant.

  2. Love chocolate and pomegranate, but it’s not a combination I think of often enough. No wonder your kids loved these little mousses!

  3. so pretty!

  4. Stunning! Beautiful! Gorgeous! I think I’m in love… ;) NOM NOM!

  5. What a glorious way to end a meal. This sounds amazingly delicious. It was a perfect recipe to represent her cooking style. I really have to try this one. I hope you have a great day. Blessings…Mary

  6. Jeanette,
    You’ve turned this into such a wonderful healthy dessert, congratulations!
    They are also so attractive.

  7. The ingredients are lovely in this mousse Jeanette as is your presentation. I love the idea of the shot glass serving – perfect size – and your pomegranate gelee topped with seeds is inventive and delightful. I can only imagine how good these little bites must taste…!

  8. oh my those look fabulous! How many will you let me have? I do dishes!

  9. This is truly inspired … I love your melding of ideas across the game-changers and your food sensibilities! Excellent post! One can never go wrong with chocolate!

  10. These are perfect little gems! I just love how you made them vegan – I have been wondering. The pomegranate-gelatin just sings of the season with that red sparkle.

  11. Delicious and elegant! Can we say healthy too!

  12. Wow are those BEAUTIFUL! Such a stunning dessert!

  13. This is totally my kind of holiday dessert. Love the festive pomegranate gelatin too.

  14. What an elegant dessert. I can’t say no to chocolate and pomegranates.

  15. WOW-these are gorgeous, not to mention they look delicious as well!

  16. these look beautiful! i love how you used agar instead of gelatin! yay :). i really want to eat the dark chocolate mousse you have… i am bookmarking this!

  17. This chocolate mousse looks amazing & with the pomegranate!! Oh my!

Leave a Comment

*

Rate this recipe:  

2.5K Flares Twitter 4 Facebook 38 Pin It Share 170 Google+ 0 StumbleUpon 2.3K Email -- Filament.io 2.5K Flares ×