A rich, silky chocolate mousse featuring Northern Reach Maple Cocoa Infused Maple Syrup. Dark chocolate provides the intensity, while the cocoa-infused maple syrup adds natural sweetness, caramelized maple depth, and another layer of cacao flavor.
Yield: 4–6 servings
Prep time: 20 minutes
Chill time: 2–3 hours
Ingredients
Chocolate Mousse
- 6 oz bittersweet or semisweet chocolate, finely chopped
- ¼ cup Northern Reach Maple Cocoa Infused Maple Syrup
- 2 cups heavy whipping cream, divided
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For Garnish
- Whipped cream
- Northern Reach Maple Cocoa Infused Maple Syrup
- Dark chocolate shavings
- Cacao nibs, optional
- Fresh raspberries or strawberries, optional
- Flaky sea salt, optional
Directions
Place the chopped chocolate in a medium heatproof bowl.
Heat ½ cup of the heavy cream in a small saucepan over medium-low heat until steaming and just beginning to simmer around the edges. Do not allow it to boil.
Pour the hot cream over the chopped chocolate. Let stand undisturbed for about 2 minutes, then gently stir until the chocolate is completely melted and the mixture is smooth and glossy.
Stir in the Cocoa Infused Maple Syrup, vanilla, and sea salt. Allow the chocolate mixture to cool for approximately 10–15 minutes, until it is close to room temperature but still fluid.
Whip the Cream
Place the remaining 1½ cups heavy cream in a chilled mixing bowl.
Beat with an electric mixer until soft-to-medium peaks form. Avoid whipping to stiff peaks, which can make the finished mousse heavier and more difficult to fold.
Fold approximately one-third of the whipped cream into the chocolate mixture to lighten it.
Gently fold in the remaining whipped cream in two additions, using a spatula and broad folding motions. Stop as soon as the mixture is evenly chocolate-colored and no large streaks of cream remain.
Chill
Divide the mousse among 4–6 small glasses, ramekins, or dessert cups.
Cover and refrigerate for at least 2 hours, preferably 3 hours, to allow the mousse to set and the flavors to develop.
To Serve
Top each mousse with a small dollop of freshly whipped cream.
Drizzle about ½–1 teaspoon of Cocoa Infused Maple Syrup over the top, then finish with dark chocolate shavings or cacao nibs.
For a little contrast, add a few fresh raspberries or sliced strawberries. Their acidity works especially well against the chocolate and maple.
A tiny pinch of flaky sea salt is another excellent finishing option.
Flavor Profile
Dark Chocolate • Cocoa • Pure Maple • Vanilla • Rich & Creamy
Rather than simply using maple syrup as a sweetener, this recipe uses the Cocoa Infused Maple Syrup as part of the chocolate profile itself. The maple contributes caramel and cooked-sugar notes, while the cacao infusion reinforces the bittersweet chocolate.
Serving Variation: Cocoa Maple Mousse Parfait
Layer the finished mousse with:
- Fresh raspberries
- Whipped cream
- Crushed chocolate cookies
- Chopped toasted hazelnuts
- A drizzle of Cocoa Infused Maple Syrup
Serve in clear glasses so the layers remain visible.
Storage
Keep covered and refrigerated for up to 3 days. For the best texture, add whipped cream, syrup, berries, and other garnishes immediately before serving.
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