Chocolate-Apricot Mousse

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Heavy Cream
Heavy Cream
Apricot Puree
Granulated Sugar
Chocolate72%, chopped
Scaled ingredient total1,718 g

Prep Method 6

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.Whip the first weight of cream to soft peaks and set aside.
  3. 3.In a saucepan, combine the second weight of cream with the puree and bring to a scald.
  4. 4.Make a dry caramel with the sugar and deglaze with the scalded cream/apricot mixture in 3 additions; bring back to a gentle boil to dissolve the sugar if necessary.
  5. 5.Pour the hot cream mixture over the chopped chocolate, let stand for a few minutes, then emulsify until smooth. Whisk in the bloomed and drained gelatin.
  6. 6.Cool the base mixture to about 65°F (18°C), or until slightly thickened before folding in the whipped cream.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$4.7025
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Heavy Cream$1.1756
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Apricot PureeThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.2394
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
ChocolateThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,718 g
Total Cost$6.1174
Cost Per G:$0.0036

Partial estimate; unpriced ingredients are excluded. 75% of ingredient weight is priced.

4 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Apricot Puree: no active USD purchase price with a convertible package size
  • Chocolate: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 7 connected
✓Heavy CreamCream, heavy900 g›✓Heavy CreamCream, heavy225 g›!ChocolateAdd nutritional data188 g›✓Granulated SugarSugars, granulated165 g›!Apricot PureeAdd nutritional data150 g›!WaterAdd nutritional data75 g›!Gelatin SheetsAdd nutritional data15 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories260

% Daily Value*

Total Fat 23g
30%
Saturated Fat 13g
67%
Cholesterol 65mg
22%
Sodium 15mg
1%
Total Carbohydrate 12g
4%
Protein 1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 75% mapped. Scaled batch: 4415 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details