Chocolate Apple Mousse Conserve


From the Vitality Food Feature ‘GIFTS FROM THE KITCHEN‘.

Rich tasting, but not loaded with fat, this conserve makes a sweet-tart chocolate sauce and topping for all sorts of desserts. The keys to this textural delight: start with cooking apples, cook them until they are soft, and purée them in a food processor or blender until silky-smooth. In the absence of a food processor, either a fine sieve or a food mill will work for this purpose.  You can double the recipe, but be sure to use a very deep and heavy-bottomed pot because, when the puréed mixture is returned to the pan, it will spit when it bubbles.

I’ve included directions for water-bath canning the jars, the safest way to store this condiment. You can use clean, sterilized jars and keep the mousse in the refrigerator for 1 or 2 weeks before giving away. Be sure to instruct recipients to “Store in the refrigerator and use within 2 weeks,”  if you do not use the Water Bath technique to preserve them. (Makes 3-1/2 cups.)


  • 1 lemon
  • 6 cups chopped apple (about 2 lb/1 kg)
  • 3 cups granulated sugar (or use 2 cups coconut sugar as a lower glycemic alternative)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract

1) Juice lemons and grate the rind of one half. In a Maslin* pan or canning kettle, combine lemon juice, lemon rind and apples. Stir well to coat the apples with the lemon juice.

2) In a bowl, combine sugar, cocoa powder and salt. Stir into apples and bring to a boil over medium heat, stirring constantly. Lower the heat and simmer gently, stirring frequently for 20 to 30 minutes or until apples are soft. Using a food processor and working in one or two batches, purée the apple mixture until smooth.

3) Meanwhile, heat 4 1-cup jars in boiling water and scald the lids, lifter, funnel and tongs.

4) Return the purée to a clean Maslin pan or canning kettle. Add vanilla and bring to a light boil over medium heat, stirring constantly. Cook the mixture, stirring constantly for 15 minutes, or until mixture thickens enough to mound on a wooden spoon.

5) Fill the hot jars with the mixture, leaving a 1/4-inch headspace. Run a thin, non-metallic utensil around the inside of the jar to allow air to escape. Add more hot conserve, if necessary, in order to leave a 1/4-inch headspace. Wipe rims, top with flat lids and screw on metal rings. Return jars to the hot water bath, topping up with hot water if necessary. Bring to a full rolling boil and process jars for 15 minutes. Remove canner lid and wait 5 minutes before removing jars to a towel or rack to cool completely. Check seals, label and store in a cool place for up to 1 year.

Pat Crocker's mission in life is to write with insight and experience, cook with playful abandon, and eat chilies with gusto. As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. Her wellness practice transitioned over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest books, Cooking with Cannabis andThe Herbalist’s Kitchen.

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