Ingredients
- 2 lbs of fresh apricots-washed, cut in half with pit removed
- 3 tblsps sugar
- 3 tblsps butter (unsalted)
- For crumble:
- 1-16 oz chocolate bar (containing at least 60% cocoa)
- Almonds-3 ounces-peeled ,chopped
- 3 tblsps butter (unsalted)
- 4 tblsps flour
- 3 tblsps brown sugar
- 1 tablespoon powdered unsweetened cocoa
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Apricot Mousse with Chocolate Crumble copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Servings: 4
Directions
- For Cream: Place halved apricots in a pan with sugar and butter, cook for 10 minutes over low to medium heat or until the apricots have lightly caramelized. Remove from heat, place in food processor till creamy.
- For crumble:
- Place butter on bowl until room temperature and softened. Place in flour, almonds,sugar, powdered cocoa. Blend together. Grate chocolate bar and mix in. Place in refrigerator till mixture has a firm consistency. Remove from refrigerator and grate dough (using cheese grater with larger holes). Grate onto a piece of baking paper placed on a cookie sheet.
- Preheat oven for 300 degrees and bake for 15 minutes. Remove from oven, separate crumbles gently with fork or fingers. Let cool.
- Divide apricot cream into 4 glasses and top with chocolate crumble,garnish with mint leaves and serve.
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