Hot Chocolate Mousse in Crispy Wrappers

Author: Canadian Living

Barbara Gordon is the queen of pastry creativity at Boba and she designed this delectably molten mousse especially for Canadian Living readers.

  • Portion size 8 servings


  • 6 oz bittersweet chocolate chopped
  • 1/3 cup butter
  • 1 tablespoon instant coffee granules
  • 1/4 cup granulated sugar
  • 5 egg yolks
  • 2 egg whites
  • 8 spring roll wrappers (8 inches/20 cm)
Orange Caramel Sauce:
  • 1 1/3 cup strained fresh orange juice
  • 1 cup granulated sugar


Orange Caramel Sauce: In small saucepan, heat orange juice over medium heat; set aside and keep warm. In heavy saucepan over medium heat, stir sugar with 1/3 cup (75 mL) water until dissolved, brushing down side of pan with pastry brush dipped in water if crystals cling to side. Increase heat to medium-high; boil, without stirring, until pale caramel colour. Remove from heat.

Stirring constantly, gradually pour in orange juice. Reduce heat to medium and return pan to stove top. Boil vigorously for 5 minutes or until reduced to 1-1/4 cups (300 mL). Let cool. Cover and refrigerate for at least 3 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days. Reheat gently to serve.)

In bowl set over hot (not boiling) water, melt chocolate. Remove from heat; whisk in 3 tbsp (50 mL) of the butter. Let cool slightly.

Dissolve coffee granules in 2 tbsp (25 mL) hot water. Whisk into chocolate mixture. Whisk 2 tbsp (25 mL) of the sugar into egg yolks; whisk into chocolate mixture.

Beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold into chocolate mixture.

Grease 8 muffin cups. Melt remaining butter and brush over edges of spring roll wrappers. Spoon 1/3 cup (75 mL) of the mousse onto centre of 1 wrapper; loosely gather edges together over filling, leaving 1/2-inch (1 cm) opening. (Do not twist corners to close.) Place in muffin cup. Repeat with remaining wrappers and mousse. (Make-ahead: Prepare to this point, cover with plastic wrap and refrigerate for up to 3 hours. Increase baking time by 3 minutes.)

Bake in centre of 400°F (200°C) oven for 8 to 10 minutes or until edges of wrappers are browned and mousse is no longer shiny. Serve immediately with sauce.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 100 mg
  • Protein 6 g
  • Calories 379.0
  • Total fat 23 g
  • Cholesterol 164 mg
  • Saturated fat 13 g
  • Total carbohydrate 46 g


  • Iron 15.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Hot Chocolate Mousse in Crispy Wrappers