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Natural Kitchen Adventures

Natural Chef | Seasonal Food

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2 June 30, 2015 Dessert

Apricot Mousse

Chocolate Bubble Pudding

dairy free apricot mousse

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.

Dairy free apricot mousse

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.

4.8 from 4 reviews
Apricot Mousse
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
An incredibly light mousse made by folding whipped egg whites through stewed and softened fruit puree. No need for heavy cream, and very little sweetener
Author: Ceri Jones
Recipe type: Dessert
Serves: 4
Ingredients
  • 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)
Instructions
  1. 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.
  2. When fully cooled, blend the fruit to a smooth puree if it hasn’t sufficiently disintegrated during cooking.
  3. In a clean bowl whisk the egg whites until stiff, then gently fold in the cooled fruit puree.
  4. Pour into serving dishes and chill.
  5. Top with chocolate shards just before serving.
  6. Best served on same day.
Notes
You can make this in a large bowl to set or as individual portions as in the photo. Both versions are equally bubbly
3.2.2802

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

 

 

2

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Related

Categories: Dessert Tags: apricot, dairy-free, Mousse, Recipe, Seasonal

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Reader Interactions

Comments

  1. Ren Behan says

    July 17, 2015 at 10:03 pm

    Love the apricot mousse, so perfect for Simple and in Season. Lovely profile pic, too! Ren x

    Reply
    • Ceri Jones says

      July 19, 2015 at 10:01 am

      Thanks Ren, getting as many apricots in while they are still in season! x

      Reply
  2. nutritious deliciousness says

    July 2, 2015 at 10:40 am

    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.

    Reply
    • Ceri Jones says

      July 2, 2015 at 10:16 pm

      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!

      Reply
  3. Emily says

    July 1, 2015 at 10:56 am

    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!

    Reply
    • Ceri Jones says

      July 1, 2015 at 11:00 am

      Oh aero – that other bubbly chocolate thing I’d forgotten about! Yes!!! Thanks Emily!

      Reply
  4. Margot @ Coffee & Vanilla says

    July 1, 2015 at 9:20 am

    Oh, I’m loving this dessert.. healthy and delicious at the same time. Recipes passed from generation to generation are the best! 🙂

    Reply
    • Ceri Jones says

      July 1, 2015 at 9:31 am

      Thanks Margot, hope you have some good family recipes too!

      Reply
  5. Kimberly Espinel (@TLPlantation) says

    June 30, 2015 at 7:20 pm

    This looks delicious. What a great pudding to associate with your mom and childhood. 🙂

    Reply
    • Ceri Jones says

      July 1, 2015 at 9:30 am

      Thanks Kimberly. Family recipes are definitely the best!

      Reply
  6. Katie (The Muffin Myth) says

    June 30, 2015 at 2:28 pm

    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!

    Reply
    • Ceri Jones says

      July 1, 2015 at 9:29 am

      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!

      Reply
  7. Andrea @ The Petite Cook says

    June 30, 2015 at 2:08 pm

    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 🙂

    Reply
    • Ceri Jones says

      July 1, 2015 at 9:28 am

      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… 🙂

      Reply
  8. Camilla says

    June 30, 2015 at 1:45 pm

    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:-)

    Reply
    • Ceri Jones says

      July 1, 2015 at 9:27 am

      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.

      Reply

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Ceri Jones | Natural Kitchen Adventures

Hi, I’m Ceri, a certified Natural Chef working as a cooking teacher, food & recipe writer, and retreat chef. As a Natural Chef I aim to put seasonal, nutritious food at the heart of cooking and champion local, British produce. These are my adventures from my kitchen.

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