Jul 20, 2019 Last Updated 6:31 AM, Nov 9, 2017

Adult Mousse Cup

Chef Andrea Kirshtein’s Adult Mousse Cup.

Balsamic chocolate mousse and roasted graham topping by Andrea Kirshtein, Pastry Chef of The Spence in Atlanta.


Yield: 4 servings

Balsamic Chocolate Mousse:

  • 14 oz/400 g heavy cream
  • 1.76 oz/50 g granulated sugar
  • 3.5 oz/100 g 64% Manjari chocolate
  • 1 gelatin sheet
  • 0.88 oz/25 g balsamic vinegar 
  • 8.8 oz/250 g softly whipped cream

1. Reduce the heavy cream to 8.8 oz/250 g.

2. Add the sugar to the warm cream and cook just to combine.

3. Bloom the gelatin sheet in ice water.

4. Melt the chocolate.

5. Add the bloomed gelatin to the warm cream mixture, then add the chocolate. Whisk in the balsamic vinegar.  Strain this mixture. Temper the chocolate mixture into the whipped cream. Set in desired serving vessel.

Roasted Graham Topping:

  • 6.2 oz/178 g graham crumbs
  • 1.76 oz/50 g granulated sugar
  • 1.3 oz/38 g cocoa powder
  • 1.3 oz/38 g cocoa replacer
  • 3.7 oz/106 g melted butter

Combine the dry ingredients. Mix in the melted butter. Bake at 350°F for 12 minutes, just long enough to roast the graham crumbs. Sprinkle on top of Balsamic Chocolate Mousse.


Click here to read more about this and related recipes in the article "Black Gold."

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