Chocolate mousse with almonds
3 servings
40 minutes
Chocolate mousse with almonds is a refined delicacy of European cuisine that captivates gourmets with its tenderness and rich flavors. Its history traces back to classic French mousses, where chocolate combines the deep bitterness of cocoa with the softness of cream. The addition of milk and dark chocolate creates a harmonious balance, while almonds add a light nutty note that enhances the texture. Instant coffee adds zest, highlighting the depth of chocolate flavor. Cream and whipped eggs make the consistency airy, while chilling intensifies the richness of taste. This dessert is perfect for concluding a romantic dinner or cozy evening.
1
First, melt the chocolate, then add coffee to it (if you don't have instant coffee, you can use freshly ground coffee, that's what I did). Optionally, you can add nuts. Chop the almonds finely and add them to the chocolate mixture.
- 70% dark chocolate: 100 g
- Milk chocolate: 100 g
- Instant coffee: 1 teaspoon
- Almond: 50 g
2
Beat the yolks with sugar and vanilla sugar, then place the mixture in a water bath to dissolve the sugar. I whipped the yolks until white, and when I put it in the water bath, it turned into something like cream.
- Egg yolk: 3 pieces
- Sugar: 2 tablespoons
- Vanilla icing sugar: 1 tablespoon
3
Combine the chocolate and egg mixture. Stir.
- 70% dark chocolate: 100 g
- Milk chocolate: 100 g
- Egg yolk: 3 pieces
4
Whip the cream and mix it with the chocolate mass.
- Cream 30% fat: 200 ml
5
Pour into cups and place in the refrigerator for 1.5–2 hours.
6
You can also decorate with berries, nuts, Chantilly cream, or simply whipped cream if desired.
- Almond: 50 g
- Raspberry: 3 pieces
