-
1
For the mousse: In a heatproof bowl set over a pot of simmering water, melt the chocolate.
-
2
Then stir in the granulated sugar and 1 tablespoon water.
-
3
Stir until all the sugar is dissolved.
-
4
Add the brandy and stir well.
-
5
In a separate bowl, start beating the egg yolks while slowly pouring the melted chocolate into the yolks.
-
6
Beat until the bowl feels cool.
-
7
Whip the heavy cream with the powdered sugar.
-
8
Fold the chocolate mixture into the whipped cream and chill for 30 minutes.
-
9
Combine the coconut and Reese's Pieces in a food processor and pulse until the mixture is blended and crumbly, but not smooth.
-
10
Do not over process.
-
11
For the grape-apricot sauce: Combine the grape soda, granulated sugar and dried apricots in a small saucepan and simmer until the apricots are softened, 5 to 10 minutes.
-
12
Transfer to a food processor or blender and puree to a smooth sauce.
-
13
To serve: Roughly the chop the cashews and popcorn together.
-
14
Divide the coconut mixture among small parfait or tall shot glasses.
-
15
Transfer the mousse to a piping bag and fill each glass.
-
16
Garnish each with a strawberry slice and some cashews and popcorn.
-
17
Place the glass on a plate and drizzle the grape-apricot sauce on the plate.
-
18
This recipe was created by a contestant during a cooking competition.
-
19
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
