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  • 550 Godin Ave, Quebec
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Spiced chocolate mousse on maple jelly

Maple jelly
  • 125ml of lukewarm water
  • ½ sachet of plain gelatin (7g)
  • ¾ cup of Laura Secord maple syrup
Chocolate mousse
  • 1 Laura Secord 100 g chocolate bar (milk or dark)
  • 4 eggs, separated
  • ¼ cup of sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
Maple jelly
  1. In a bowl, mix the water with the gelatin and leave it to rise for about 5 minutes.
  2. In a saucepan, bring the maple syrup to a boil. Add the water with the gelatin and stir. Bring to a boil again then remove from heat. Let cool.
  3. Pour into eight dessert cups or jars.
  4. Refrigerate
Chocolate mousse
  1. Melt the chocolate using a bain-marie.
  2. In a bowl, beat the egg whites until stiff. Reserve.
  3. In another bowl, beat the egg yolks and sugar until the mixture turns white.
  4. Add the spices and chocolate to the egg yolks, mixing gently.
  5. Add the egg whites to this mixture.
  6. Place the mousse on the maple jelly (make sure the jelly has set before doing this step).
  7. Refrigerate until serving time and decorate the jars as desired!