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Marzipan Mousse with Candy Cane Almonds Recipe

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4.2 from 3 reviews

This Marzipan Mousse recipe offers a rich and creamy dessert bursting with intense almond flavor. Topped with chopped Sconza Chocolate Candy Cane Almonds and festive sprinkles, it’s a delightful treat perfect for the holiday season or any special occasion.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Ingredients

Marzipan Mousse

  • 1/4 ounce package powdered gelatin (about 2 tsp.)
  • 6 tablespoons almond milk, cold
  • 1/3 cup marzipan, packed (about 110g)
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 8 oz. high quality white chocolate disks or finely chopped bars
  • 2 teaspoons almond extract
  • 1 1/2 cups heavy whipping cream

Toppings

  • 2 cups freshly whipped cream
  • 4.5 oz. package Sconza Chocolate Candy Cane Almonds, roughly chopped
  • 1/3 cup mixed white sprinkles with gold dragees
  • Marzipan cut-outs (optional, see blog post)

Instructions

  1. Bloom Gelatin: Place 2 tablespoons cold almond milk in a medium saucepan and sprinkle the powdered gelatin over the milk. Let it stand for 1 minute to bloom the gelatin.
  2. Mix Egg Yolks and Sugar: Whisk in the egg yolks and granulated sugar into the gelatin-milk mixture, blending well.
  3. Dissolve Marzipan: In a separate microwave-safe bowl, combine the remaining 1/2 cup almond milk with crumbled marzipan. Heat in 30-second intervals, whisking between each, until the marzipan dissolves and only a few almond meal granules remain (about 1 minute 30 seconds total).
  4. Combine Mixtures and Thicken: Slowly add the hot marzipan mixture to the egg mixture in a thin stream while whisking constantly. Cook the combined mixture over medium heat, whisking continuously until thickened and able to coat the back of a spoon, approximately 7 to 10 minutes.
  5. Melt Chocolate and Add Flavor: Remove from heat and stir in the white chocolate. Let stand for 1 minute, then whisk until the chocolate is fully melted and the mixture is smooth and homogenous. Stir in the almond extract. Allow the mixture to cool to room temperature.
  6. Whip Cream: While the marzipan mixture cools, whip 1 1/2 cups heavy cream with an electric mixer until soft peaks form.
  7. Combine Mousse: Pour the cooled marzipan mixture into the whipped cream and gently fold together until well blended.
  8. Fill Glasses: Spoon or pipe the mousse evenly into eight 4 oz. dessert glasses or other stemware.
  9. Prepare Toppings: Transfer 2 cups freshly whipped cream to a piping bag fitted with a large French decorator tip and pipe swirls of whipped cream atop each mousse cup.
  10. Add Garnishes: Sprinkle chopped candy cane almonds and mixed white with gold sprinkles over the whipped cream. Chill the mousse cups until ready to serve.
  11. Optional Decoration: Just before serving, add marzipan cut-outs as desired for an extra festive touch.

Notes

  • Use high quality white chocolate for the best flavor and smooth melting.
  • Be patient when cooking the marzipan mixture to avoid curdling; constant whisking is key.
  • Make sure gelatin is fully bloomed for proper mousse set.
  • Whip cream to soft peaks, not stiff, to incorporate smoothly into the mousse.
  • Marzipan cut-outs can be made ahead of time and stored in an airtight container.
  • For alternative milks, ensure almond milk is plain and unsweetened to avoid altering sweetness.

Find it online: https://zaracooking.com/marzipan-mousse-with-candy-cane-almonds-recipe/