Mousse — whether it's buttery chicken liver or sweet dark chocolate — seems made to be eaten out of jarred vessels. Really, it's rare that food served in jars is not delicious, and Foreign & Domestic's Chocolate Mousse is no exception.
Jodi Elliot, Foreign & Domestic's in-house sweets specialist, and this year's winner of Food and Wine's Best New Pastry Chef title, enjoys the ritual of eating desserts out of jars. "It forces you to eat it all," she says. For this chocolate mousse, Elliot has created a jarred dessert with not just one but three layers of creamy decadence. And if that wasn't enough, she tops it all off with a crunchy yet subtly chewy peanut butter cookie that's studded with chunks of candied peanuts.
After you've polished off the cookie, you'll encounter a crisp mocha ice laced with the same candied peanuts found in the cookie. The ice offers a cold crunch with a hint of coffee flavor. Beneath the icy top tier lies the main feature: a thick, velvety dark chocolate mousse. Make it past the mousse, and you're in for a light banana custard, reminiscent of banana pudding, that balances the richness of the previous layer.
If you're a careful eater, you'll finish each segment on its own, but I suggest digging in and getting the full triad in one giant spoonful. It's the combination of all three textures and flavors that takes this dessert to the next level. This pairing of the familiar with the new is a trademark of Elliot's desserts, and no doubt part of what keeps Foreign & Domestic packed every night.
Foreign & Domestic
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