Chocolate Bubble Pudding
Chocolate Bubble Pudding!
Apricots are one of my favourite summer fruits, and each year I get stupidly excited when they become available. They are so fragile and less popular than strawberries and raspberries. I can’t help wonder if I love them so because few others do – backing the summer fruit underdog!
Apricots were one of my mother’s favourite fruits. It’s around this time of year we commemorate the anniversary of her passing, and I linger in this strong association of apricots and in fond happy thoughts of her.
It should come as no surprise, then, that this recipe for apricot mousse belongs to Mum. The original source probably Delia Smith but having looked through Mum’s copies of her cookbooks, I can’t locate it. Our family name for this is chocolate bubble pudding, misleading perhaps for a mostly peachy coloured mousse, but try telling a child that they are eating apricot mousse! I’m not sure we even understood there were apricots in this, just the crumbled chocolate on top and the wonderfully ‘bubbly’ texture.
Apricot Mousse
This mousse is as light as the air whipped into the egg whites, and smothered in chocolate shavings (a little heavy handed in the photo. Oh, well.). Apricots and chocolate are great culinary companions, so thanks to Mum for putting them together here. I’ve adapted Mum’s recipe a little by using dessert apples instead of Bramley cooking apples, to reduce the added sugar. I’ve also subbed Mum’s milk chocolate for the 70% dark stuff.
- 6 medium fresh apricots, stoned and chopped
- 2 dessert apples, peeled, cored and chopped
- 2 Tbs lemon juice
- 2 tsp powdered coconut sugar or xylitol
- 2 egg whites
- 40g chocolate, broken into shards (70% dark chocolate is best)
- Place the apricots and apples into a medium saucepan with the lemon juice. Simmer until softened, approximately 15 minutes. Add the sugar, stir well. Cool.
- When fully cooled, blend the fruit to a smooth puree if it hasn’t sufficiently disintegrated during cooking.
- In a clean bowl whisk the egg whites until stiff, then gently fold in the cooled fruit puree.
- Pour into serving dishes and chill.
- Top with chocolate shards just before serving.
- Best served on same day.
I have entered this post into Ren Behan’s Simple & in Season June link up. So much beautiful produce this time of year! What would you do with fresh apricots? Add to a smoothie, make a jam or put in a trifle? This is exactly what these other food bloggers have done! Some great ideas.
- Orange Smoothie by the Petite Cook.
- Peach & Apricot Jam by Fab Food 4 All
- Apricot Trifle by Tinned Tomatoes
- Apricot Upside Down Cake by Lancashire Food
- Apricot Almond & Chocolate Tart by Tin & Thyme
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Love the apricot mousse, so perfect for Simple and in Season. Lovely profile pic, too! Ren x
Thanks Ren, getting as many apricots in while they are still in season! x
I love apricots, eat far too many because they are so available now! This recipe looks so delicious, I use coconut sugar more and more now, experimenting in cakes etc. My mum was a super baker as was my grandmother, I hope I’m carrying on the baton with my daughter.
Thank you! Good to hear you are experimenting with coconut sugar and hope you like it as much as I do – that caramel flavour! I am sure baking will run smoothly down your family chain with all your enthusiasm!
Mmmm I imagining this to be like a light and fruity version of an Aero. Would make a lovely summer dessert which looks easy to make ahead!
Oh aero – that other bubbly chocolate thing I’d forgotten about! Yes!!! Thanks Emily!
Oh, I’m loving this dessert.. healthy and delicious at the same time. Recipes passed from generation to generation are the best! 🙂
Thanks Margot, hope you have some good family recipes too!
This looks delicious. What a great pudding to associate with your mom and childhood. 🙂
Thanks Kimberly. Family recipes are definitely the best!
This looks great, Ceri! I wonder how it would turn out with whipped chickpea liquid to replace the egg whites, as is on trend these days. I’m a bit squeamish about uncooked eggs, but totally intrigued by this mousse!
Thanks Katie. I’ve only recently come across this whipped chickpea water phenomenon and I haven’t tried it myself yet so am not sure how it compares in texture. I’m happy with eating egg whites raw as I always buy the best eggs I can, but understand it isn’t everyone’s cup of tea!
What a lovely recipe Ceri! I’m intolerant to dairy products so I’m always on the hunt for new dairy free recipes ( especially desserts ehm) , so can’t wait to try this mousse! Plus chocolate + apricot is like the best combo EVAH 🙂
Thanks Andrea, glad to have given you another option for a dairy free dessert. Yeah you can’t go wrong with chocolate with anything I think… 🙂
Love the look of these apricot mousses and if I had some of that coconut sugar which I ‘ve not come across before I would have all the ingredients to make this! Thanks for linking to my jam:-)
Thanks Camilla, Coconut sugar is a gorgeous caramelly sugar from the coconut palm. I use it as it is claimed to be lower GI and less refined than sugar (though admittedly not enough scientific studies backing it up.). The sugar is there just to enhance the sweetness of the fruit and as its such a tiny amount I’m sure you can use normal sugar if you like.