Layered Chocolate Mousse
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Layered Chocolate Mousse

By 

Sammy Rees of By Saison

celebration entertaining everyday
About This Recipe

Billowy chocolate mousse meets tender coffee-soaked hazelnut sponge, all anchored by our date-sweetened dark chocolate and finished with clouds of whipped cream and bright raspberries. Rich but light, nostalgic yet modern, this is a dessert meant to be shared — slowly, with two spoons.

This Recipe Features
A dark blue Spring & Mulberry box labled Pure Dark date-sweetened chocolate is laid on a warm brown background.
Pure Dark
How Many?

Layered Chocolate Mousse

By 

Sammy Rees of By Saison

celebration entertaining everyday
About This Recipe

Billowy chocolate mousse meets tender coffee-soaked hazelnut sponge, all anchored by our date-sweetened dark chocolate and finished with clouds of whipped cream and bright raspberries. Rich but light, nostalgic yet modern, this is a dessert meant to be shared — slowly, with two spoons.

Ingredients
Serving Size: 1 large mousse or 6-8 individual mousse cups
140g

dried pitted dates, roughly chopped
1⁄2

tsp baking soda
3/4

cup hot coffee
6

eggs, separated
1⁄2

cup date sugar
1/4

cup olive oil
4

cups hazelnut meal
7

ounces Spring & Mulberry dark chocolate
2

tablespoons unsalted butter
4

large egg yolks
2

tablespoons date sugar
1

cup chilled heavy whipping cream
1/4

cup coffee, cooled
1/4

cup water

Pinch of salt
Directions
  1. Start with the Coffee Hazelnut Sponge. Preheat oven to 325 in a convection or 350 in a regular oven. Line a 1/4 sheet tray or 9” cake pan with parchment.
  2. Place the dates and baking soda in a medium size bowl and pour hot coffee over. Cover with a plate and set aside for 5 minutes. Transfer to a small food processor and process until smooth.
  3. Place the egg yolks and 1⁄4 cup of date sugar in the bowl of a stand mixer and whisk on high until pale and thick, about 5 minutes. Drizzle in olive oil and beat for 2 more minutes.
  4. Add the date mixture, followed by the hazelnut meal and fold to combine.
  5. Place the egg whites and remaining sugar in a clean bowl of the stand mixer and whisk on high until you reach stiff peaks.
  6. Gently fold the egg white mixture into the batter. Spoon into the cake pan and smooth the top.
  7. Bake for 20-25 minutes, or until just a few crumbs are attached when tested with a skewer. Allow to cool completely before assembling mousse.
  8. Now move to the Chocolate Mousse. Chop chocolate into small pieces and set aside with butter.
  9. In a double boiler, add egg yolks, sugar, water, cool coffee, and salt. Whisk until mixture is thick, foamy, and reaches 145 to 150 degrees.
  10. Add chocolate and butter to the mixture and continue to
    whisk until chocolate is melted. Remove from heat and set aside to cool, whisking occasionally.
  11. While chocolate mixture is cooling, whisk cold cream until medium stiff peaks form.
  12. When chocolate mixture reaches room temperature, gently fold into whipped cream, in a few batches. Fold gently to keep as much air into the mixture as possible.
  13. Now assemble. Start with a base of chocolate mousse, followed by a layer of chocolate hazelnut sponge brushed with a bit of coffee simple syrup. Repeat layers until it fills to the top and finish each coupe off with a dollop of whipped cream and raspberries. Feel free to include layers of whipped cream in the coupes or even date-sweetened raspberry jam.
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