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.