Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Valentine's 'Fool for Love' dessert (Deborah Baic/The Globe and Mail)
Valentine's 'Fool for Love' dessert (Deborah Baic/The Globe and Mail)

Spicy chocolate mousse Add to ...

This is no ordinary chocolate mousse. The spiced syrup lifts it from the mundane to the spectacular.

Follow us on Twitter: @GlobeFoodWine

  • Preparation time: 15 minutes
  • Cooking time: 1 hour, including cooling time
  • Ready time: 3 hours, including chilling time
  • Servings: Two

Spiced Syrup

¼ cup water

2 tablespoons granulated sugar

2 tablespoons honey

1 star anise

1 inch (2.5 cm) piece cinnamon stick

2 cardamom pods, crushed

1 red Thai chili, seeded and chopped (scant ¼ teaspoon)

⅛ teaspoon salt


1 cup whipping cream

4 ounces (125 g) dark chocolate

½ cup mascarpone


Combine water, sugar, honey, star anise, cinnamon stick, cardamom, chili and salt in a small pot over medium heat. Bring to boil and boil for 5 minutes or until syrupy. Cool to room temperature and strain out spices.

Bring ½ cup of whipping cream to boil over high heat. Remove from heat and add chocolate. Stir until melted and well combined. Cool to room temperature. Put mascarpone in a mixing bowl and fold the chocolate mixture into the mascarpone. Beat remaining ½ cup of whipping cream until soft peaks form. Fold cream into chocolate mascarpone mixture.

Drizzle 1 teaspoon spice syrup in the base of each of two wine glasses. Spoon half of chocolate mixture into glasses, drizzle with another 1 teaspoon spice mixture then add remaining chocolate. Finish with another drizzle of syrup. Chill before serving.

Suggested Wine Pairings

Consider a floral-grapey, muscat-based dessert wine, such as muscat de Baumes-de-Venise from southern France. A cabernet franc ice wine would work well, too, adding a splash of Valentine red to your meal. - Beppi Crosariol

Next story




Most popular videos »

More from The Globe and Mail

Most popular