- When making the Sugared Kumquats: Be sure to completely melt down the sugar until its fully dissolved, otherwise you won’t benefit from the most syrup formation.
- I tried cutting the kumquats in both thirds and in half. It works well both ways. If you or your guests really enjoy that sweet-n-sour/tanginess sensation, cut the small fruits in half to really get a burst of it in each spoonful.
- I used 5-ounce serving sizes. 4-ounces would work well too. If you’re serving small samplers or tasters for a party, you could even serve smaller sized portions.
Makes about 30 ozs
Mousse
6 ounces bittersweet chocolate, chopped
1/4 cup water
3 large egg whites
1/4 cup sugar
Sugared Kumquats
1/2 cup sliced fresh kumquats (about 10 good-sized kumquats), sliced in half or thirds – crosswise
1/4 cup sugar
1/3 cup chilled whipping cream
Prepare Chocolate Mousse
Melt the bittersweet chocolate with 1/4 cup water in a heavy saucepan over low heat. Whisk with wood spoon until smooth. Cool until lukewarm, about 8-10 minutes.
With an electric mixer, beat egg whites in medium-sized bowl until soft peaks form. Gradually beat in 1/4 cup sugar until stiff, but NOT dry. Pour cooled melted chocolate over egg whites and gently fold together. Divide mousse among individual dishes. Cover and chill 6 hours, or preferably overnight.
Prepare Sugared Kumquats and its Syrup
Mix kumquats and 1/4 cup sugar in a small saucepan and let stand at least 10 minutes.
Stir slowly over low heat until sugar dissolves. Transfer to a smaller bowl and cover to chill 2 hours, or preferably overnight.
Assemble with Fresh Whipped Cream
Beat chilled whipping cream in a small bowl to form soft peaks. Spoon whipped cream on top of mousse servings. Follow with sugared kumquats and its syrup.