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.
Ingredients
- 5 ounces finely chopped dark chocolate preferably 57% cocoa
- ½ cup creamy almond butter
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- ¼ teaspoon kosher salt optional; if your almond butter is unsalted
- Chopped salted roasted almonds for garnish
- Dark chocolate shavings for garnish
Instructions
- In a medium microwave-safe bowl, combine the chopped dark chocolate, almond butter, vanilla extract, 2 cups of the cream and the salt, if needed. Microwave on 50% power for 2 minutes. Remove the bowl from the microwave and stir until smooth. Microwave for 1 more minute, if needed. Cover with plastic wrap and refrigerate until chilled, at least 1 hour to overnight.
- In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat the remaining 1 cup of whipped cream on medium-high speed until stiff peaks form, about 2 minutes. Scrape into a medium bowl and set aside.
- Scrape the chocolate mixture into the stand mixer bowl and beat on medium-high speed until the mousse is light and airy, about 30 seconds. This will happen quickly, so be careful not to overwhip your mousse or it will break. Use a pastry bag or a spoon to divide the mousse between 4 glasses. Top each serving with a dollop of the reserved whipped cream and a sprinkling of chopped almonds. Shave dark chocolate over the top and serve.
Notes
MAKE AHEAD: The mousse and whipped cream can be stored separately in the refrigerator for up to 2 hours.
Tried this recipe?Let us know how it was!