Chocolate Bubble Pudding (aka Apricot Mousse)

I can’t take all the credit for this dish, it’s an old family favourite that my mum has been making for literally years.  The dish is essentially an apricot mousse, but if she’d told us that as kids we’d have never eaten it!  The chocolate was added to tempt us in, and that along with the bubbly aerated texture gave the dish it’s name.

A few months back I was looking for a dessert for a dinner party and in searching through old recipe books I once again stumbled across this dish.  The original uses sugar, so I decided to experiment in putting it together without the sugar and hooray, I really couldn’t tell that it was missing.   If you find that it is too sharp without the sugar, then a more naturally sweeter type of apple may be a good substitution for the Bramleys.   I have also used this recipe with blueberries and coconut instead, and both recipes are included below.  Pics to follow next time I cook!

Ingredients (serves 5)

  • 4 0z dried apricots / fresh apricots if in season / small tin of apricots in fruit juice
  • 2 cooking apples
  • juice of half a lemon
  • 2 egg whites
  • Chocolate to decorate (70% dark chocolate is best)

Method

If using dried apricots they need to be soaked overnight.  Fresh or tinned can be used instantly.  Gently simmer the apricots with the sliced cooking apples and lemon juice till soft.  Cool and liquidize.

Whisk the egg whites until stiff and gently fold in the cooled apricot mixture.  Pour into serving dish (one large or for a dinner party 5 small ones) and top with finely chopped chocolate.  Keep in fridge and best served on same day.

Variations – Blueberry and Coconut Mousse.

Simmer a punnet of blueberries with the apple and lemon juice as above.  Combine the whisked egg whites with the liquidised cooled blueberry mix and pour into serving dishes.  Top with a sprinkling of dessicated coconut.

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