Fancy-pants desserts don’t come easier to make than this delicious chocolate mousse – scattered with sweet, crunchy almond pieces, it’ has more bite to it than most. Incredibly light and ridiculously rich, you might decide to make it more often!
Ingredients
- 100g Crunchy Salted Almond Share Bag, (1 bag) chopped
- 25g butter
- 3 eggs, separated
- 2 tbsp caster sugar
Toppings
- 2 tbsp whipped cream
- 1 tbsp chopped almonds
Method
- Place the chopped salted almond chocolate, butter and 75ml warm water in a bowl and microwave in 20 second increments, staring until the chocolate has almost melted, remove from microwave and continue to stir until fully melted, smooth and glossy. Set aside until to cool to lukewarm.
- Use a spatula to stir the egg yolks, one at a time, quickly into the chocolate mixture.
- In a separate bowl, use an electric whisk to whip the egg whites into soft peaks. Gradually add the sugar into the egg white mixture, whisking until stiff peaks form.
- Carefully fold a quarter of the egg whites into the chocolate mixture, then continue to fold in the rest, being careful not to knock out the air bubbles. Pour into glass mugs or dessert glasses, cover with clingfilm and chill overnight to set.
- Top with whipped cream and chopped almonds.
Explore more mouth-watering recipes using Lily O'Brien's Chocolate here
