Chocolate Mousse Mango Sorbet

This Chocolate Mousse Mango Sorbet is a rich, silky chocolate mousse made with Castello® Blue cheese and paired with a dreamy, creamy mango sorbet for the Castello® meets Burnt promotion.

Today we are talking Chocolate Mousse Mango Sorbet, friends! Not just any old mousse, but a real, from scratch, palate-pleaser made with Castello® Danish Blue Cheese. Topped with a dreamy, creamy homemade Mango Sorbet. It is simply orgasmic!

Have you heard of, or seen the movie Burnt? OK, I have to admit that I have not had the opportunity to go see it, but I plan to as soon as I am feeling up to it. It is based on a true story and stars Bradley Cooper, who plays Chef Adam Jones, a two-star Michelin chef who sets out to land his own kitchen and that elusive third Michelin star.' I hear the character is a bit of an ass, but a cute one and who doesn't like a cute ass. 😉 I've heard mixed reviews, but I like to see a movie for myself before I form any opinions. Let's face it, it's about food, so that's an automatic thumbs up, RIGHT!!

This is not a movie review - that would be tough to pull off, without plagiarizing, having not seen the movie. Instead, let's talk about what inspires you to create. Do you stay close to your tried and true favourites? Or, do you like the surprise of switching things up on a whim, just because? Do you look to your favourite cookbook, magazine, cooking/baking shows? Or do you get all hot and bother just thinking about giving new life to old family faves? All of the above? None of the above? I want to know!

I am inspired by so many things. Topping my list are aromas, music, colours, contrasting flavours and textures and travel. I dislike grocery shopping for staples, so the Dude does it most of the time (he also does the laundry each weekend and every weekend I complain about how it was done - but, let's save that gripe for another post). I much prefer aimlessly strolling the aisles of the many wonderful markets scattered around our beautiful, diverse city - China town, little India, St. Lawrence Market, Kensington Market to name a few from the more popular list.

I tend to gravitate towards the brightly coloured and aromatic anythings. I grab a few random items and later determine how I'll use each. This approach works well for experimenting, but not so much for preparing a decent meal. The Dude's dislike for my approach to shopping is right up there with my gripes around his laundering skills.

Inspiration does not always come from food. These Cardamom Rose Cookies came about while shopping for hair products at Aveda. If you have ever walked by their stores and if you possess a heightened sense of smell, as I do, this will not puzzle you.

Music, too, is a big influence. I cannot live without music - it is up there with books, dark chocolate and oxygen (note the order...) on the list of life-sustaining necessities. If a painting exists of me somewhere, it is set against a background of music. Ridiculous, you say. Welcome to my world. But my tacos are a little spicier if I am listening to latin or caribbean music. My cakes a little taller and sleeker, with classical tunes. Rock and hiphop produce more colourful creations and soulful, comforting creations are born with RnB and jazz. I could go on and on, but I'll stop at these little pots of decadence.

This Chocolate Mousse Mango Sorbet were made and photographed to London Grammar's, If You Wait album. Night Call, Strong and Wasting my Young Years were on repeat. Dark, smooth, decadent vocals and beats with pops of unexpected light(ness).

A natural soundtrack for this dark, smooth chocolate mousse with the addition of Castello's buttery, tangy Danish Blue Cheese. Topped with the palate cleansing mango sorbet and sweet chunks of fresh mango, this is pure decadence!

The recipe that follows for Chocolate Mousse Mango Sorbet is a Burnt-inspired, Castello creation It's easy to prepare and will most definitely impress your dinner guests. Give it a try and check out the Burnt Movie Trailer and get inspired to create something delicious with a prize pack from Castello®. It includes:

• Movie pass for two (with a regular popcorn and drinks)
• $20.00 in Castello® cheese vouchers
• Castello® Brie cheese
• A bottle of olive oil
• Burnt movie-inspired recipe cards

Chocolate Mousse Mango Sorbet

A rich, silky chocolate mousse made with Castello® Blue cheese, paired with a dreamy, creamy mango sorbet inspired by the movie Burnt.

Print Recipe

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 8

Author: I Sugar Coat It

Ingredients

Mousse:

• 150 g ) semi-sweet dark chocolate about 1 cup
• 75 g Castello® Crumbled Blue Cheese ⅓ cup
• 6 large egg yolks
• 75 g coconut sugar ⅓ cup
• 3 large egg whites
• 175 ml whipping cream ¾ cup
• 2 mangoes skin removed and cut into ¼ inch cubes or frozen mango chunks, thawed

Mango Sorbet:

• 250 ml water 1 cup
• 250 g granulated sugar 1 cup
• 100 g liquid glucose or white corn syrup ½ cup
• 1 L mango pulp 4 ¼ cups
• 45 ml lemon juice 3 tablespoons

Instructions

Mousse:

• Add chocolate and crumbled blue cheese to a metal bowl and place atop a pot with boiling water to melt, or use a double boiler.
• In the grease-free bowl of a stand mixer fitted with the whisk attachment, beat the egg whites to a soft peak. Transfer to another bowl and set aside.
• Add the egg yolks and sugar to the empty mixer bowl and return to mixer to beat to a light airy consistency, approximately 5 minutes.
• In a separate, chilled metal bowl bowl, us a hand whisk to beat the whipping cream to soft peaks.
• Fold the chocolate/blue cheese mixture into the egg yolk mixture, then gently fold in the whipped cream mixture, then fold in the egg whites.
• Fill 8 individual ramekins; top with diced mango and serve with Mango Sorbet if desired.

Sorbet:

• In a large saucepan, boil water, sugar and glucose together until sugar dissolves. Remove from heat and cool slightly. Add mango and lemon juice. Transfer to a container, cover and freeze overnight.
• Cut sorbet into smaller pieces and process with a food processor fitted with a chopping blade. Whirl until light and creamy. Transfer to a container, cover and re-freeze for 1 to 2 hours. Using a warm spoon, scoop sorbet servings and serve.

Notes

For best results when whipping cream, keep cream refrigerated until you are ready to use and chill the bowl and whisk in the freezer for five minutes prior to whipping.

If you are worried about consuming uncooked eggs, purcashe pastuerized

Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !

Giveaway is open to Canadian residents only (except Quebec). Contest closes on December 5th, 2015 11:59PM and is open to residents of legal age in the province or territory in which they reside at the time. Winner must answer a skill-testing question. No purchase necessary. This giveaway is sponsored by Castello®. Prize pack will be shipped to the winner by the sponsor. Winner will be chosen by random using Rafflecopter. See Full Contest Rules in Rafflecopter widget below.

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