In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.

　　

Ingredients

Serves 2

　　

For kumquat cranberry sauce

1/2 cup sugar

　　1/2 cup water

　　1/4 cup kumquats (about 6), sliced thin and seeded

　　2 teaspoons Grand Marnier

　　2 tablespoons fresh or unthawed frozen cranberries, sliced thin

　　

For chocolate mousse

1/4 cup water

　　1/2 cup unsweetened Dutch-process cocoa powder

　　2 teaspoons instant espresso powder

　　2 large eggs, separated

　　4 ounces fine-quality bittersweet chocolate (not unsweetened)

　　1/2 stick (1/4 cup) unsalted butter

　　1/8 teaspoon cream of tartar

　　6 tablespoons sugar

　　

For espresso cream

1/3 cup well-chilled heavy cream

　　1/2 tablespoon sugar

　　1/4 teaspoon instant espresso powder

　　Accompaniment:Phyllo Pecan Crisps

　　

Make sauce:

Step 1

In a small saucepan simmer sugar, water, and kumquats until reduced to about 2/3 cup and stir in Grand Marnier. Cool sauce to room temperature and stir in cranberries. Sauce may be made 1 week ahead and chilled, covered.

　　

Make mousse:

Step 2

Have ready an instant-read thermometer in a cup of very hot water. In a small bowl stir together 1/4 cup water, cocoa powder, espresso powder, and yolks until smooth. In a metal bowl set over a saucepan of simmering water melt bittersweet chocolate and butter, stirring occasionally, until smooth. Stir cocoa mixture into chocolate mixture and cook 1 minute, stirring constantly. Remove bowl from pan and check temperature, tilting bowl to cover thermometer tip by a least 2 inches. If temperature is less than 160°F., rinse thermometer and return to cup. Check temperature every 30 seconds until thermometer registers 160°F. Remove bowl from pan, reserving simmering water over heat, and cool chocolate mixture to room temperature.

　　

Step 3

Clean thermometer and put in a clean cup of very hot water. In another metal bowl stir together whites, cream of tartar, and sugar with a rubber spatula and put bowl over pan of reserved simmering water. Cook mixture, stirring constantly with rubber spatula (to keep mixture as froth-free as possible), checking temperature in same manner, 30 seconds to 1 minute, or until thermometer registers 160°F. and remove from heat. Beat mixture with am electric mixer until cool and meringue holds stiff peaks.

　　

Step 4

Gently fold chocolate mixture into meringue until combined well and chill 15 minutes, or until just firm enough to hold its shape when piped. Spoon mousse into a pastry bag fitted with 1/2-inch star tip and pipe about 1/2 cup mousse onto each of 2 dessert plates in a mound 2 1/2 inches in diameter and 2 inches high. Mousse may be piped onto plates 1 day ahead and chilled, covered loosely with plastic wrap.

　　

Make espresso cream:

Step 5

In a bowl with a whisk or cleaned beaters beat together espresso cream ingredients until cream just holds stiff peaks. Espresso cream may be made 2 hours ahead and chilled, covered.

　　

Assemble desserts:

Step 6

Dollop half of espresso cream on top of each serving of mousse and lean 2 or 3 crisps against mousse. Spoon sauce around desserts.