I always thought mousse was quite a fussy thing to do. I was under the impression that you need cream which I hardly have on hand and gelling agents but boy was I wrong when I found this recipe! I adapted it by spiking it with almond extract to infuse it with nuttiness! And you clearly get the almond notes as the smooth mousse caresses your tongue.
I had all these delicious ingredients, I made it in the afternoon and by the evening dessert was ready! I still have 2 ramekins full of chocolate delight…you never know I might have a Nigella moment and devour some in the middle of the night!
75g plain chocolate melted
2 eggs separated
25g butter unsalted preferred
2 tbsp caster sugar
½ tsp almond extract
• Combine the melted chocolate with butter and let it cool a little, stir in the egg yolks and almond extract
• Whisk the egg whites and add sugar until stiff peaks form
• Gently fold the egg whites into the chocolate, making sure everything is combined
Spoon into 4 small pots or ramekins and chill for a few hours until ready to indulge!
Adapted from Good Food