Recipe Development by Amanda Stabile | Food Styling by Katie Moon Dickerson
Celebrate citrus season in Louisiana with a light and velvety mousse topped with chocolate-dipped clementine segments. The classic combination of orange and chocolate is a sophisticated flavor profile, and the dessert itself is easy to make and the perfect finish to a meal.
Spiced Clementine Mousse
Makes about 5½ cups
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 teaspoon clementine zest
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups cold heavy whipping cream
- 2 tablespoons spiced rum*
- Clementine sections
- 4 ounces bittersweet chocolate, melted and cooled slightly
- Garnish: flaked sea salt
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, confectioners’ sugar, clementine zest, vanilla, cinnamon, and nutmeg at medium speed until smooth and combined. With mixer on low speed, add cold cream and rum in a slow, steady stream; thoroughly scrape bottom and sides of bowl. Slowly increase mixer speed to medium-high, and beat until medium peaks form. Divide mousse among serving glasses. Cover and refrigerate overnight or for at least 2 hours.
- Just before serving, dip clementine sections in melted chocolate, and place on a sheet of parchment paper. Garnish with salt, if desired, and let stand until chocolate is set, 10 to 15 minutes. Top mousse with clementine sections, and serve immediately. Refrigerate mousse in an airtight container for up to 3 days.
Notes
*For a nonalcoholic option, substitute with 2 tablespoons fresh clementine juice.
Kitchen Tip:
Melt chocolate in a heatproof bowl over gently simmering water, stirring until melted. Let cool slightly.
Kitchen Tip:
Melt chocolate in a heatproof bowl over gently simmering water, stirring until melted. Let cool slightly.
