Chocolate Mousse with Persimmon

Ingredients

• 300 g dark chocolate
• 50 ml strong espresso
• 5 eggs
• 1 Vanilla bean
• 125 ml chilled whipping cream (at least 30% fat)
• 60 g coconut palm sugar
• 2 ripe persimmons
• 1 sprig rosemary
• 2 tbsp honey
• 1 organic lemon (juice)
• 50 ml Apple Juice

Instructions

1. 1.

   Coarsely chop the chocolate and melt it with the espresso over a hot, non‑boiling water bath. Remove from heat. Slice the vanilla bean lengthwise and scrape out the seeds. Separate the eggs; beat the yolks with the vanilla seeds and 1 tbsp coconut palm sugar until frothy, until the sugar has dissolved. Whip the chilled cream to stiff peaks, beat the egg whites into a stiff foam and fold in the remaining coconut palm sugar.

2. 2.

   Add the yolk mixture to the chocolate and stir in with a whisk. Spoon the whipped cream onto the chocolate mixture and quickly fold it in with the whisk before the mixture sets. Then gently fold in the meringue. Transfer the mousse to a bowl, smooth the top, cover, and refrigerate for at least 3 hours.

3. 3.

   Meanwhile wash the persimmons, remove the stem ends, and cut them into slices. Wash the rosemary, shake dry, and strip the needles from the stems. In a pan caramelize the coconut palm sugar, add the persimmon slices, and deglaze with lemon juice and apple juice. Let the caramel simmer and reduce for about 5 minutes over medium heat. Stir in the rosemary. Using a tablespoon, scoop portions of the mousse onto plates and top with the persimmon compote before serving.