Here’s an idea for presentation: chocolate mousse spoons. Everyone gets some mousse, plus another dessert. Or, pass these with after-dinner coffee. Photo © DallasEventsInc | Dreamstime.
Last Updated October 2018
Chocolate Mousse Garnish
Page 3: Presentation & Garnishing
After you’ve made your chocolate mousse recipe, how should you best present it? This is Page 3 of a three-page article. Click on the black links below to visit other pages.
Traditionally mousse was served from a serving dish or individually in ramekins or petit pots, small ceramic pots with lids. But with today’s focus on presentation, you can make it much more exciting.
- Serve mousse in a martini glass.
- Use a stylish juice glass (see photo on Page 1).
- Try mousse “spoons” (photo above), which can be part of a multi-course dessert, or passed on a tray with after-dinner coffee.
Chocolate Mousse Garnishes
Julia Child served her chocolate mousse classic French-style, garnished with candied orange peel (recipe below) and crème anglaise or whipped cream, passed in a bowl so people could help themselves.
While many people are happy with a dab of whipped cream, consider these options:
- Candied orange peel (regular or chocolate-covered—recipe below)
- Chocolate-covered coffee beans
- Napolitan or chocolate disk, inserted at an angle
- Crème fraîche and berry
- Flavored whipped cream
Fruit & Nuts
- Berry (blackberry, raspberry, strawberry) and mint leaf or rosemary sprig
- Bing cherry with stem (in season)
- Caramelized banana slice
- Candied pecan or walnut half
- Chopped nuts
- Edible Flowers
- Gooseberry or other exotic fruit
- Milk chocolate or white chocolate curls or chopped chocolate
Glazed/Candied Orange, Lemon Or Grapefruit Peel
- 5 lemons, 3 bright-skinned oranges or
- 1 quart simmering water
- 1 cup granulated sugar
- 1/3 cup water
- Candy thermometer
- 1 teaspoon vanilla extract
Orange peel is delicious plain or dipped in chocolate. Photo courtesy Elaine Hsieh Chocolatier.
- PEEL. Peel the skin with a vegetable peeler. Cut into julienne strips 1-1/2 inches long and 1/16 inch wide.
- SIMMER. Simmer in water for 10 to 12 minutes, or until just tender when bitten. Drain. Refresh in cold water. Dry on paper towels.
- BOIL. Boil the sugar and water in a small saucepan to the thread stage, 230°F on the candy thermometer. Remove from heat. Stir in the peel and the vanilla and let stand in the syrup for at least 30 minutes.
- DRAIN. Drain when ready to use. Under refrigeration the peel will keep in the syrup for several weeks.
You can dip entire peel in chocolate, or just the ends. Photo courtesy Elaine Hsieh Chocolatier.
Recipe adapted from Mastering The Art of French Cooking. Other material
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