Chocolate Mousse
with almond shavings | 4 servings
Super-simple, delicious recipes for any time of day, including recipe card and portioned ingredients.
What's the superlative of chocolate mousse? Heavenly mud! Just 3 ingredients, an equally simple recipe - and voila! You've got yourself a divinely delicious dessert on the table to share with your favourite people.
Please note that you prepare this recipe at least 6 hours or a day in advance.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
300 g
Chocolate chips
(Contains Milk, Soy May be present Gluten, Tree nuts, Peanuts, Sesame)
400 milliliters
Heavy cream
(Contains Milk)
20 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
3 tablespoon
Sugar
teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Boil a shallow layer of water in a saucepan.
- Lower the heat and place a heat-resistant bowl over the pan (see Tip), making sure it doesn't touch the water.
- Put the chocolate chips in the bowl and allow to melt slowly, stirring continuously. Add a pinch of salt.
- Make sure the chocolate stays melted until you use it in step 3.
Tip: use a bowl that's big enough to make the mousse in – that way there's less to clean up afterwards!
- Put the cream and sugar in a bowl (see Tip).
- Use an electric whisk to whip the cream and sugar together until it thickens but is still light and fluffy – you don't want it to be too firm.
Tip: make sure both the cream and the bowl are cold before you start, as this helps prevent the cream from separating.
- Take the melted chocolate off the pan (take care as it may be hot!).
- Using a spatula, carefully fold a third of the cream into the chocolate until well-combined with no visible clumps. Repeat until all of the cream is used up.
- Transfer the chocolate mousse to small glasses or a large serving bowl, cover with plastic film and put in the fridge to chill for at least 5 hours.
- Take the chocolate mousse out of the fridge about 1 hour before serving so it can come up to room temperature.
- In the meantime, heat a frying pan over high heat without any oil and toast the almond flakes until golden brown.
- Scatter the almond flakes over the chocolate mousse before serving.