Almond Chocolate Mousse Recipe

Melt the chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.

Whisk eggs and sugar

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

Combine mixtures

Gently fold the melted chocolate into the egg mixture, followed by the almond extract.

Whip the cream

In another bowl, whip the heavy cream until stiff peaks form.

Fold in cream

Carefully fold the whipped cream into the chocolate mixture until well combined.

Chill the mousse

Divide the mousse into serving dishes and refrigerate for at least 2 hours or until set.

Prepare the milk mixture

In a saucepan, combine the milk and espresso coffee. Heat over medium heat until just below boiling.

Whisk egg yolks and sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.

Combine and cook

Slowly pour the hot milk mixture into the egg yolk mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.

Add vanilla

Remove from heat and stir in the vanilla extract. Let it cool before serving.

Preheat oven

Preheat your oven to 180°C (350°F).

Melt chocolate and butter

In a bowl, melt the dark chocolate and butter together until smooth.

Combine ingredients

In a mixing bowl, combine the melted chocolate mixture, sliced almonds, and powdered sugar. Mix well.

Spread mixture

Spread the mixture evenly on a lined baking sheet.

Bake

Bake in the preheated oven for about 10-12 minutes, or until golden and crisp. Let cool before breaking into pieces.