Medford 2

Dark Chocolate Mousse in a Brandy Snap Basket with Pistachio Brittle Recipe

Chocolate Mousse with basket

Island Lake Lodge makes this elegant and silky mousse that’s served in a crispy basket with pistachio brittle. There are a few steps to this recipe, but the end result is definitely with it. (You can always leave out the orange candy, which is largely decorative.)


Recipe courtesy of Keith Farkas, Head Chef, Island Lake Lodge, Fernie, BC

For the Mousse

8 ounces dark chocolate, rough chopped

2 ounces unsalted butter

4 large eggs, separated

¼ tsp. cream of tarter

½ cup sugar

1 tsp vanilla extract

1 cup plus 1 Tbs. heavy cream

1 medium orange, zest only


Gently melt chocolate and butter over double boiler. Add egg yolks and mix thoroughly.

Whip cream until soft peaks form, add vanilla and zest, and whip to stiff peaks.

Whip egg whites with cream of tartar until frothy. Gradually add sugar and whip to glossy stiff peaks.

Folk all ingredients together.


For the Brandy Snap Baskets

6 Tbs. honey

6 Tbs. butter

6 Tbs. sugar

6 Tbs. all purpose flour

½ Tbs. brandy

1 medium orange, zest only


Preheat oven 400º F.

Cream honey, butter, and sugar on medium speed with paddle attachment. Add flour and mix thoroughly. Add brandy and zest.

Form ‘cookie’ snaps approximately 1/3 inch thick by 3 inches wide (perfection isn’t necessary)

Place on nonstick baking sheet and ake for approximately 5 minutes until golden and bubbly.

Let cook for 2 minutes. While still hot, lift off with a spatula and place on an upside down muffin tin to form the ‘baskets.”

Cool and remove once hardened.


For the Brittle

2 cups sugar

1 cup water

Salt to taste

3/4 cup pistachio, crushed

Cook sugar and water to 238º F (soft ball stage). Add nuts and stir. Return to heat and cook to caramel color. Place on sheet of parchment with another sheet on top and roll with rolling pin to desired thickness.


For the Orange Candy

2 medium oranges

16 ounces sugar

16 ounces water

6 ounces sugar

Boil water and first sugar until dissolved. Slice oranges approximately 1/3 inch thick. Blanch orange slices in the syrup for 1 minutes, remove and chill. Dredge slices in sugar and place in food dehydrator until semi-dried. Store in sugar.


Assembling the dish

For each serving, shape the mousse into an attractive scoop and place in basket. Top with brittle and an orange slice.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at