Chocolate Almond Mousse.

Two things I love together: Chocolate and almonds. There is nothing better than something sweet, savory and buttery all in one dish. I am enamored with the idea of mousse for dessert because it’s so flavorful, light and fluffy and you only need a small amount of it. Too much and it’s mousse overload… mousse choma. This recipe is simple and so inviting when made in these white teacups. This would be perfect for a dinner party or a tea themed party.

Of course, top with whipped cream for perfection (obviously real whipped cream, not cool whip). When it’s all said and done, I will definitely be a member of the clean plate club.

Chocolate Almond Mousse

Yield: 4 servings

Ingredients:

1 cup warm water
2 teaspoons instant espresso powder
1 teaspoon almond extract
9.35 ounces dark chocolate (at least 70%), chopped into pieces
6 tablespoons granulated sugar

Directions:

To start, make an ice bath using two large bowls. Fill the bottom of the first bowl with a handful of ice and a little water and set the second bowl on top. Set to the side.

In a sauce pan, not on a burner, dissolve espresso powder in the warm water. Once dissolved, add almond extract, chocolate, and sugar. Place on a burner and turn it on at medium heat.

Continually stir until melted. You do not want to over heat it, just until the chocolate is melted completely and everything is well combined. Immediately remove from the burner and carefully pour into the large bowl over the water bath.

Grab the biggest whisk you got, and get to whisking until the mixture has thickened. Keep whisking….and more whisking…and more whisking. Think your arm is going to fall off? Good. That means you are getting close. You will know when the mixture has thickened, you can just feel and see it. It will look like chocolate pudding.

Be careful not to over whisk. You will know you have over-whisked if it takes on a grainy consistency. If that happens, just reheat the chocolate and then start again. But if you watch closely you should not have a problem. Divide mousse among 4 different glasses, cover with saran wrap and refrigerate for 12 hours.

Serve cold and with a large dollop of whipped cream on top. You can even sprinkle a few chocolate shavings on top if you feel like getting fancy.

{The Novice Chef}

 

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