This White Chocolate and Mascarpone Mousse with Raw Apple Crumble ticks a number of boxes when it comes to a great dessert.

This post and recipe is sponsored by JAZZ™ Apples

It’s elegant, rich, loads of texture and does not take hours in the kitchen to prepare. That winning combination of maximum flavour with minimum effort.

The white chocolate and mascarpone mousse is rich and creamy while the raw apple crumble adds crunch and a fresh and slightly acidic texture to counterbalance the richness of the mousse. The mousse is pretty easy to make. You melt the white chocolate and mascarpone over some simmering water, let it cool, fold in whipped cream and it is done.

All the creamy richness of the mousse needs texture and that is where the raw apple crumble comes in. The tart-sweetness of the JAZZ™ apples works fantastic as the main ingredient for the crumble that you spoon on top of the mousse. I decided to keep the apples raw to really maximise the crunchy and refreshing texture the apple is known and loved for.

JAZZ™ apples were first born in New Zealand orchards following a natural union of the Royal Gala and Braeburn varieties. Sixteen years later JAZZ™ apples have become a global favourite. Compared with most apples, JAZZ™ apples are very dense which also makes them perfect for cooking as they keep their shape. Here in South Africa they are grown under a closely controlled quality growing programme and sold exclusively at Checkers stores. The season is in full swing currently at your favourite Checkers store.

I added some crushed biscuits to the apple crumble for more flavour. What kind of biscuit you use is up to you but use one that is nice and crisp and does not crumble too fine as you want that extra crunch. So keep it in the realm of a NuttiKrust, a ginger biscuit or even a biscotti will work well. Shortbread could work as well but they need to be very crisp as a softer shortbread biscuit might go mushy.

The mousse needs a good pinch of salt to add some depth to the sweetness of the white chocolate. I also added the scraped seeds of half a vanilla pod. If you don’t have any pods use half a teaspoon of vanilla extract. Vanilla pods have become so expensive so make sure you store it properly. I learnt this tip from the lovely Kate at The Kate Tin. Don’t store them in the freezer. Rather store them standing up in a glass jar with a lid and add some rum up to about a third of the pods. That will keep the pods from drying out and when they are all used up you will have some delicious homemade vanilla extract.

I hope you enjoy this recipe for White Chocolate and Mascarpone Mousse with Raw Apple Crumble. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

White Chocolate and Mascarpone Mousse with Raw Apple Crumble

An elegant, rich and an easy dessert with loads of flavour and texture

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Prep Time 30

Chilling 1

Total Time 1 30

Course Dessert

Cuisine Dessert

Servings 6

Calories 200 kcal

Ingredients

Mousse :
200 g white chocolate coarsely chopped
150 g mascarpone
300 ml cream
a good pinch of sea salt
the scraped seeds of half a vanilla pod or half a tsp of vanilla extract
Apple Crumble :
3 JAZZ™ apples
lemon juice to sprinkle
75 g crunchy biscuits of your choice coarsely crumbled

Instructions

Place the white chocolate and mascarpone in a bowl and place the bowl over a smaller pot half filled with water, making sure the water does not touch the bottom of the bowl
Bring the water to a slow boil and melt the chocolate and mascarpone until smooth while stirring from time to time
Set aside to cool down to room temperature
Whip the cream until soft peaks form
Use a large metal spoon and quickly fold the cream into the white chocolate mixture
Add the salt and scraped vanilla seeds or extract and mix to combine
Spoon the mousse into 4 - 6 glasses and place in the fridge while making the crumble
Cut the apples into 8 wedges and roughly chop
Sprinkle with a little bit of lemon juice and then add the crushed biscuits
Give it a quick mix and spoon the crumble on top of the mousse and serve immediately