Jan. 19, 2016

Canadian Dessert: Saskatoon Berry Chocolate Mousse

We asked our friends at Jasper Brewing Company to share their favourite Canadian dessert recipe with us! 

This delicious dessert has three parts: Saskatoon Berry Chocolate Mousse, house-made granola, and dark chocolate bark. Combine them or eat them separately and enjoy a taste of Jasper!

A Real Canadian Dessert

Saskatoon berries are a local treat, native to the Canadian prairies and BC. They've got a great balance between tartness and sweetness and play well against the rich white chocolate in this mousse. Maple is one of the most Canadian flavours we can think of! The maple syrup in the granola is unexpected and very welcome. We can't wait to try this at the Jasper Brewing Company and then try to replicate it again at home!

Saskatoon Berry Chocolate Mousse


·         1 cup Saskatoon Berries

·         1 lb White Chocolate

·         3 cups Heavy Whipping Cream

·         2 Tbsp White Sugar

·         1 tsp Vanilla Extract


Use a food processor and process the Saskatoon berries into a pulp. Steep the pulp in 1 ½ cup of Cream in a small pot on the stove, low heat for 30 minutes. After, strain the cream in a fine sieve to remove the seeds and skins for a smooth texture.

Using a double boiler, heat the cream and add the white chocolate, stirring constantly. Once thoroughly combined, allow to cool.

*If you do not have a double boiler, a pot of boiling water with a heat safe bowl placed over top will do. You do not want direct heat on your chocolate.

With the remainder of the cream, white sugar, and vanilla extract, add it to a clean bowl or stand mixer, and beat until the cream has peaks.

In batches fold the white chocolate cream mixture into the Whipped Cream.

Place in an appropriate sized container or piping bag and refrigerate.

Maple Nut Granola


·         8 cups Whole, Rolled Oats

·         1 cup Hazelnuts

·         1 cup Pecans

·         1 cup Walnuts

·         ½ cup Sunflower Seeds

·         ¼ cup Dried Cranberries

·         ½ cup Maple Syrup

·         ¼ cup Brown Sugar

·         2 Tbs Coconut Oil

·         ½ tsp Ground Cinnamon

·         ½ tsp Vanilla Extract

·         1 tsp Kosher Salt


Preheat your oven to 300’F. While that heats up, warm up the Maple Syrup, Brown Sugar, Coconut Oil, and Vanilla Extract in a pot and combine until all parts are well mixed.

Add your warm mixture into the rest of the ingredients, except for the Dried Cranberries. After this is well mixed, place on to two bake sheets with parchment paper. Bake for 10-15 minutes.

After the granola comes out of the oven mix in your Dried Cranberries. Allow to cool and place in appropriate sized containers.

Dark Chocolate Bark


·         1 lb Dark Chocolate

·         3 oz White Chocolate

·         1 oz Fresh Rosemary

·         1 tsp of Juniper Berries

·         1 tsp of Espresso Grounds

·         ¼ cup Shaved Almonds

·         ¼ cup Crushed Walnuts

·         1 tsp Kosher Salt


Using two separate double boilers, add your Dark Chocolate, Juniper Berries, Espresso Grounds, and Fresh Rosemary into one and your White Chocolate into another.

*If you do not have a double boiler, a pot of boiling water with a heat safe bowl placed over top will do. You do not want direct heat on your chocolate.

After both mixtures are melted, strain your Dark Chocolate mixture through a fine sieve to remove any rosemary and juniper berries.

Next, on a baking sheet lined with parchment paper, add your Dark Chocolate mixture, top with the nuts, and then drizzle on white chocolate using a spoon, piping bag, or any Ziploc type bag with the corner cut off. Finish with a light sprinkling of Kosher Salt on top.

Allow to cool and refrigerate. After at least two hours you can break into nice bite sized chunks.

Now, Enjoy!

Join us for the 2017 Jasper in January Festival and experience our appetites weekend and TRY SOME TASTY TREATS LIKE THESE! FOR MORE INFORMATION VISIT: HTTP://WWW.JASPER.TRAVEL/JANUARY/

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