Dark Chocolate-Almond Mousse
Nothing says “I love you” quite like this silky, rich, salty-sweet chocolate mousse. And guess what? It couldn’t be simpler to make. By making a base that is 2:1 heavy cream to chocolate, you can scrape the chilled mixture into your stand mixer and whip away. No eggs and no careful folding necessary. Here, we use a creamy almond butter, but you can easily use peanut butter, cashew butter or sun butter. Just be sure that it is smooth, otherwise your mousse will look grainy.