How to Make Dark Chocolate Almond Mousse | The Frugal Chef

Beat 1 cup of whipping cream until soft peaks form and refrigerate.

Separate 3 eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites until soft peaks form and refrigerate.

In a double boiler, melt 3/4 cup of dark chocolate (about 180 g) with 2 tablespoons of butter and 1/2 teaspoon of almond extract, stirring constantly until smooth.

Remove the melted chocolate from heat and let it cool until it's warm but not hot, testing it on your wrist.

Add the 3 egg yolks to the cooled chocolate and mix until well incorporated.

Fold in about a third of the whipped cream gently into the chocolate mixture.

Add half of the beaten egg whites to the chocolate mixture and fold in gently.

Transfer the mixture to the bowl with the remaining whipped cream and fold in the rest of the egg whites until fully mixed.

Spoon the mousse mixture into glasses or ramekins, filling six servings.

Refrigerate the mousse for at least 4 hours.

For garnish, whip 1/2 cup of whipping cream until it starts to stiffen, then add 1/4 cup of confectioner sugar and continue beating until stiff peaks form.

Garnish the mousse with a dollop of whipped cream, 2 almonds, and grated chocolate using a vegetable peeler.

Equipment Needed

Spice Level: