#MousseAuChocolatChallenge

The winning recipe
Pamplemousse fumé

‘Mousse au Chocolat Challenge’ finalist Anika Kammermann came up with a truly inspired and innovative recipe that combines our inherently fruity Grand Cru Beni chocolate (75% cacao) with liquid smoke and a fresh hint of citrus.

Anika Kammermann
Apprentice confectioner, 3rd year

Our budding chocolatier Anika proves her talent not only in the bakery but also on the ice hockey rink. She loves working with fresh chocolate and even as a child knew that she wanted to turn her passion for chocolate into a profession when she grew up.

The recipe

• 130 g Sprüngli Grand Cru Beni chocolate (75% cacao)
• 2 grapefruits
• 2 drops of liquid smoke
• 10 g lemon juice
• 300 g sugar
• 200 g grapefruit juice
• 170 g cream
• 2 medium eggs
• 50 g sugar
• 20 g water
• Pinch of salt

Prepare the candied grapefruit (a week in advance):

1. Peel the two grapefruits with a knife, remove the pith and cut the flesh into segments.
2. Bring the grapefruit juice and 100 g sugar to the boil, add the grapefruit segments and simmer for 30 seconds.
3. Leave to stand overnight at room temperature. The next day, remove the fruit from the syrup and set aside.
4. Add another 100 g of sugar to the syrup and bring to the boil again. Add the grapefruit back to the pan and simmer for another 30 seconds. Leave to stand overnight again.
5. Repeat the same process again, adding the last 100 g of the sugar.
6. On the fourth day, remove the grapefruit segments from the syrup and drain them well.
7. Then place them on a sheet of baking paper and leave them to dry at room temperature for 2–3 days.
8. Before preparing the mousse, cut the grapefruit segments into small pieces.

Making the mousse (the day before serving):

The mousse au chocolat tastes best if prepared the day before serving.

1. Melt the chocolate in a bain-marie. Ensure no water or steam comes into contact with the chocolate.
2. Whip the cream until fluffy – don’t let it become too stiff. Place in the fridge.
3. Place the two egg yolks and 10g sugar in a mixer and beat until light and fluffy. Add the finely chopped grapefruit into to the egg yolk mixture.
4. Mix 50 g sugar with the water in a small pan and heat to 113°C. When the liquid begins to simmer, use a wet brush to damp the sides of the pan to avoid sugar crystals forming.
5. Place the egg whites, salt and lemon juice in a mixer and beat until it forms stiff peaks.
6. As soon as the sugar syrup has reached the desired temperature, slowly drizzle it into the beaten egg whites, leaving the mixer running at medium speed. Once you’ve added the sugar syrup to the beaten egg whites, let the mixer continue to run slowly until you’re ready to use them.
7. Add the warm, melted chocolate (approx. 45°C) to the egg yolk mixture and whisk in well.
8. Mix half the whipped cream into the chocolate and egg-yolk mixture and then the second half.
9. Do the same with the beaten egg whites: divide into two portions and fold into the mixture one after the other, so it stays nice and fluffy.
10. Finally, add two drops of liquid smoke and carefully mix in.Finally, add two drops of liquid smoke and carefully mix in.
11. Put the mousse in a bowl, cover and leave to stand in the fridge overnight.

To serve:

1. Form the mousse into quenelles with a lukewarm tablespoon and present on a plate.
2. Garnish with candied grapefruit, chocolate decorations and cream as desired.

We hope you enjoy this exquisite chocolate dessert.

You can download the recipe as a PDF here.

Our unique range of grand cru chocolate flavours

As a pioneer of grand cru chocolate in Switzerland, we use only the finest varieties of cacao beans from world-class growing regions for our exclusive grand cru chocolate bars. This makes them ideal for using in refined desserts – though the art of selecting the right variety and the right ingredients to go with it is key. In order to discover the unique range of flavours offered by our grand cru chocolate, and to find the perfect complementary ingredients for their recipes, the finalists of the ‘Mousse au Chocolat Challenge’ learned the art of chocolate tasting with Sprüngli mentor Regina Von Däniken. At the end of the tasting, Tamina selected our Grand Cru Beni chocolate (75% cacao) to create her winning recipe.

The taste of our Grand Cru Beni chocolate (75% cacao)

The flavours of this grand cru chocolate are determined by the growing region and the way in which the single-origin cacao beans are processed. The wild Bolivian Criollo Salvaje de Beni cacao beans are characterised by a subtle bitterness, perfect melting properties and an inherently fruity flavour, with refreshing notes of grapefruit, plum and vanilla.

Pomegranate, rooibos tea and a hint of Tasmanian pepper are the perfect complement to the flavours of our Grand Cru Beni chocolate, and create a harmonious blend in Tamina’s ‘Grenade épicée’ (spiced pomegranate) mousse au chocolat recipe.

Find out more