[Quick reminder: only two days left to enter the blender giveaway! Click here for all the details and to enter (and another almond milk recipe!)]
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
I’m popping in quickly (well, as much as I’m capable of communicating anything quickly) for a Sunday “hello” and to post this follow up to Friday’s almond milk review. Several of you asked for it, so I thought I’d offer this ultra-easy chocolate almond mousse recipe for y’all! (Okay, so I’m not really from the Southern US. But I just like to say that word, “y’all.” It’s sort of the way Jerry was with ”salsa.” And besides, I figure with an old high school chum and at least a couple of blogger friends out that way, I must be a Southerner at heart. Y’all.)
This mousse was my first experiment with the new almond milk I tried. To be honest, I wasn’t 100% thrilled with the result–it was a little too heavy to truly earn the moniker “mousse”–but since you asked for it, here it is. I figure I’ll let you y’all tweak it if you so choose.
The texture is more dense than that of a traditional mousse, yet still fairly light with an intense almond flavor. I was surprised, in fact, at how distinct the almond taste and aroma were given that it contains no added almond extract; soaking the nuts seems to bring out the natural almond essence.
For a smoother mousse, slip off the skins from the almonds after you soak them. I left them on, resulting in a slightly grainy–though not entirely unappealing–texture. The mousse was good on its own topped with some cacao nibs (it would be great with some coconut whipped cream); I also ended up using it as a spread on rice cakes, which was surprisingly good as well.
I’ll be back in a couple of days with the October SOS Challenge kickoff post–expect something special!
Except for soaking the nuts, this recipe comes together incredibly quickly. In a pinch, you could also try using dry almonds, but add a little extra liquid so the nuts will absorb it as the mousse rests in the refrigerator.
1/2 cup (80 g) raw natural almonds
water, to cover
2 Tbsp (30 ml) vegetable glycerin or agave nectar (use glycerin for ACD Stage 1)
pinch fine sea salt
1 ounce (30 g) good quality unsweetened chocolate, chopped (I like Cocoa Camino)
1/2-1 cup (120-240 ml) plain, vanilla or unsweetened almond milk (I used Almond Fresh)
10-20 drops plain or vanilla stevia liquid, to taste
A day before you plan to serve the mousse, soak the almonds in enough room temperature water to cover for at least 6 hours, and up to 12 hours. For a smoother texture, you can squeeze off the almond skins after the nuts are soaked. (I left them on, but would remove them next time, especially if I were to serve this to guests).
Place the almonds in a high-powered blender with the glycerin and sea salt. Set aside.
Place the chocolate in a medium sized heatproof bowl. Heat the almond milk just until the boiling point, then pour over the chocolate in the bowl. Allow to sit for 30 seconds, then stir until all the chocolate has melted.
Pour the milk-chocolate mixture into the blender with the almond mixture and blend on high until perfectly smooth, scraping down the sides as necessary to achieve a creamy, silky texture. Add the stevia, blend again and taste; add move stevia as necessary. (I prefer the mousse to be bittersweet rather than too sweet). Pour into a bowl or serving dishes and refrigerate until firm, at least 4 hours. The mixture may be piped or scooped as desired; use as a mousse topped with chopped chocolate or cacao nibs, as a topping for other desserts, or as a frosting or spread. Will keep, covered, in the refrigerator up to 4 days. Makes 4 servings.
(from Diet, Dessert and Dogs: http://rickiheller.com)
This post is linked to Amy’s Slightly Indulgent Tuesdays event.
Two Years Ago: The Universe is Random (meme)
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