Chocolate Almond Mousse

The recipe Chocolate Almond Mousse is ready in around 45 minutes and is definitely an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Southern food. One portion of this dish contains about 5g of protein, 28g of fat, and a total of 471 calories. For $2.06 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from The Novice Chef Blog requires almond extract, dark chocolate, granulated sugar, and instant espresso powder. It works well as a dessert. 1317 people were impressed by this recipe. With a spoonacular score of 51%, this dish is pretty good. Try Chocolate Almond Frozen Mousse, Chocolate Almond Mousse Cake, and Chocolate Almond Cake with White Chocolate Mousse for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Apparently you can refrigerate it for less, but trust me...it's better to wait. 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.

 

Step by step:

1. 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.

2. 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. Apparently you can refrigerate it for less, but trust me...it's better to wait.

3. 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.

Nutrition Information:

covered percent of daily need