Of course, it’s worth noting that there with any indulgence, it’s good to pay attention to the amount you eat. I’ve certainly had to learn this over the years, that even when you’re eating healthy, plant-based foods, you can still eat too much of it if you’re not careful. Key Ingredients Tips for making ahead: You can make the mousse up to 2 days ahead of time and store it in the refrigerator. Prepare the whipped cream and garnishes just before serving.

It’s easy to make this chocolate almond recipe. All you need are these ingredients: dairy-free chocolate chips, coconut oil, cocoa powder, stevia, sea salt, and raw almonds.Tips for freezing: To freeze the mousse, transfer it to an airtight container and freeze for up to 1 month. Thaw in the refrigerator for several hours or overnight before serving. Note that the texture may be slightly less airy after freezing. How to make Dark Chocolate Mousse Recipe with Sea Salt, Strawberries & Cream: A Luxurious Dessert for All Skill Levels The star of the show, good quality bittersweet chocolate adds a rich and intense flavor to our mousse. Make sure to use chocolate with at least 70% cocoa content for the best results. If you prefer a sweeter taste, you can use milk chocolate or chocolate chips instead. Place chocolate in a microwave-safe bowl and melt it in the microwave or over a pot of simmering water on medium heat. Once melted, remove from heat. Add the sea-salt and half the sugar and let it cool slightly. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.

I’m not kidding. I’ve made countless rich, decadent, creamy, dreamy chocolately desserts over the years. And I’ve gotta say that this recipe has recently swooped in to win the award for the easiest-to-make chocolate dessert in my little recipe box. And also, arguably the most delicious. (My distinguished panel of taste-testing friends here in Barcelona all agree.) The mousse can be made a day in advance and stored in the refrigerator until ready to serve. Looking for more delicious and tasty from scratch recipes? Today, we’re going to make the most delicious and authentic French classic chocolate mousse with a twist – dark chocolate mousse with sea salt and fresh strawberries. This easy recipe is perfect for a special occasion, dinner party, or just a fancy dessert to impress your guests. Ingredients for the dark chocolate mousse recipe with strawberries and cream. Yes, dark chocolate-covered almonds are a healthy treat. Here are some of the nutritional elements found in almonds:

This ingredient adds creaminess and helps create a smooth, velvety texture. You can substitute it with coconut cream for a dairy-free option. How’s that for a list? I like it! But the thing is, it’s not always easy to find the perfect sweet treat. Sometimes I’ll make my Vegan Chocolate Chia Pudding recipe or maybe even have a banana with a couple of dark chocolate chips. Chocolate mousse is a classic French dessert made from whipped cream, melted chocolate, and eggs. It has a light, airy texture and a rich, indulgent flavor. Chocolate mousse can be served on its own or as a component in other desserts, such as parfaits, cakes, or tarts.

If you want double dipped chocolate almonds, allow the chocolate to set then dip again before rolling in the cocoa powder mixture Beginner Variation: If you’re new to cooking, you can simplify the recipe by using store-bought whipped cream instead of making your own. Simply fold the melted chocolate into the whipped cream and follow the rest of the instructions as written. Stir the almonds into the chocolate, making sure to coat each one. On a large lined baking sheet, drop a spoonful of the coated almonds. (Spoonful can be as large or small as you’d like. My clusters had about 10-12 almonds each in them.) Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up! However, the same components in cocoa powder can also be found in the dark, semi-sweet chocolate used in this recipe.

Electric Mixer or Stand Mixer– you can also mix by hand, but using one of these will make your baking life so much easier!! I recommend making cookie dough balls from any extra cookie dough and storing them in a freezer-safe bag in the fridge or freezer. Since they’re already made into balls, it’s easier to pop 1, 2 or 4 onto a cookie sheet and bake immediately. Cookie dough can be stored in the refrigerator for up to 2 weeks, when stored in an airtight container. After that, it should be transfered to the freezer, where it can be stored for up to 6 months. Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the cookie dough ingredients. Dough chill time remains the same.

I tried baking them at three different temperatures, for three different times. They were tested with baking soda, baking powder, and a combination of both. Be gentle when folding the egg whites into the chocolate mixture to maintain the mousse’s airy texture.Tempering & melting chocolate: To temper chocolate, melt two-thirds of the chocolate over a double boiler or in the microwave, then remove from heat and stir in the remaining one-third until smooth. This ensures a glossy finish and smooth texture. For this recipe, simply melting the chocolate is sufficient. This is my vary favorite chocolate bar. Even those who only like milk chocolate like this bar. There is something about the combination that makes this just the right flavor. Not bitter, just the right sweet and salty! Chocolate Chips & Chunks: I used a mix of chocolate chips and chocolate chunks. You can use all chocolate chips, all chocolate chunks, or a mix of both.