Has this ever happened to you: it's one of those nights and dinner is over and everyone's looking for something sweet? Perhaps you're in no mood to be doing extensive baking or preparations. You want something chocolatey, light in the mouth, but also substantial.
Chocolate mousse made from cocoa powder and almonds is your answer. It's a simple, no-fuss dessert that tastes sophisticated but requires only easy-to-find ingredients. In addition, the inclusion of almonds is a nice texture and a bit more filling than your typical speedy treats. No need for pricey chocolate bars or cumbersome appliances. Merely good cocoa powder, fresh cream, a few almonds, and you can whip together a dessert that is careful and homemade feeling.
Whether it's a family dinner, a friend potluck, or just a night when you want to indulge, this chocolate mousse is right at home. Let's make this simple, comforting dessert together, one easy step at a time.
Begin with the essentials. You require unsweetened high-quality cocoa powder, whipped cream in the freshest state possible, powdered sugar, some vanilla essence, and sliced almonds. Good quality cocoa does make all the difference — it provides depth and a better chocolate base. You should lightly toast the almonds to bring out their natural oils and give them more crunch. Having your ingredients pre-measured and ready when you're ready ensures the entire process remains streamlined and quick.
Take a small pan, dry roast the almonds over medium heat until they begin to give off a light aroma and develop a few golden patches. Stir constantly so as not to burn. Let them cool slightly and chop them coarsely. You don't want powder; you want pieces that give a little bite when you spoon through the mousse. This little step adds a richer, nutty flavor to the mousse and balances the richness of the chocolate perfectly.
Pour the chilled whipped cream into a big, cold bowl. Start off on low speed and gradually increase too medium. When it begins to thicken, add in the powdered sugar and vanilla extract. Whip just until you achieve soft peaks; it should be able to hold its shape but still be creamy in appearance. Over-whipping can cause the cream to become heavy and ruin the smoothness of the final mousse.
Always sift the cocoa powder before adding it to the whipped cream. This prevents clumps and ensures it blends evenly. Add a little at a time and gently fold with a spatula. Folding instead of stirring helps keep the air inside the cream, giving the mousse its lightness. It will take a few minutes, but patience here means a better mousse later.
Once the cocoa is well combined, fold in the toasted chopped almonds carefully. Set some aside for garnish later on. Avoid overmixing and keep the almonds distinct in each spoonful. The crunchiness cuts through the smoothness and provides a surprise with each bite.
Spoon the mousse into individual serving glasses or bowls. Gently tap them to get rid of any air bubbles. Cover with cling film and refrigerate for a minimum of two hours. This allows the mousse to set nicely and become richer in chocolate flavor. To serve, sprinkle the reserved almonds over the top and, if desired, dust a small amount of cocoa powder for an easy finish.