La végétale moderne du M.O.F Philippe Bertrand

Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk the eggs and sugar together until pale and fluffy.

Fold the melted chocolate into the egg mixture until well combined.

In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the chocolate mixture.

Add the almond milk, vanilla extract, and a pinch of salt, folding gently until fully incorporated.

Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.

Before serving, top with chopped almonds for garnish.

Spice Level:

Dietary