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[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!
Chocolate Almond Mousse (inspired by Ani Phyo’s Almond Frangipane Kream from Ani’s Raw Food Desserts)–suitable for ACD Stage 1 and beyond
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.
MORE Anti-candida friendly desserts:
- Caramel Whip (grain-free)
- Raw Marbled Matcha-Lemon Cheesecake (grain-free)
- Carob-Coconut Bark (grain-free)
- Lemon Cream Tarts (grain-free)
- Grain-Free Peppermint Nanaimo Bars
- Grain-Free Chocolate-Berry Swirl Cheesecake
- The ULTIMATE Candida-Diet Chocolate Chip Cookie
OR, check out ALL THE LATEST DESSERT RECIPES in the “Dessert” category of the Recipe Index.
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As a spread on rice cakes, you say? That sounds divine, and, of course, much more filling than having rice cakes on their own. Thanks for sharing this 🙂 I’ll definitely be trying this out. Mmm…
I know it sounds ricidulously decadent for rice cakes, but if you consider that the main ingredient is almonds, it’s sort of like a chocolate almond butter. . . only better. 🙂
This looks great! I was hoping it could help me use up some of my silken tofu, but this looks equally as yummy. 🙂
It’s nice for a change from the usual tofu-chocolate mousse!
Heavy or no, it looks amazing to me!
Thanks, Jes! And I *did* manage to eat it all up. 😉
If it’s too heavy for mousse, just call it pudding and scoop it up! I love the way you piped it into the bowl— very elegant.
Thanks, Andrea. 🙂 It was a chance to use my icing gun again–very rare since I’ve stopped eating sugar!
Yum! I am so glad you posted the recipe because I was eyeing the picture in your last post and sad that that wasn’t the recipe you opted to include.
Looking forward to the October SOS reveal! 🙂
Glad to oblige! 🙂 And I hope you like the October ingredient!
Looks like I know what ingredients I’ll be buying next time I go shopping! YUM!
SHELBY!! So nice to see your name pop up here again–yay!! 😀 Now I’m going to click on your link to see what comes up!
Wow, I wasn’t expecting my wish to be granted so quickly! Thank you for sharing this recipe – it sounds terrific (and looks amazing in your pics), and it will be fun to play with it.
Well, you know that your (blog) wish is my command! 😉 It did look really nice and I think without the skins, it would have a gorgeous silky texture. . . I’m going to try it again myself that way just to be sure. 🙂
Sally JPA says
That’s beautiful, Ricki. Looks as light as typical mousse!
It does look light, but I guess the nut skins were what threw me. Otherwise, yes, very light!
This looks wonderful! So great to know that you can make a mousse egg-free! Almonds & chocolate are always a fabulous flavor combo 🙂
I was actually surprised at how intense the almond flavor was, actually. But everything is better w/ chocolate!
Alicia (Vegan Epicurean) says
I just happen to have all the ingredients in the house. This may need to happen very soon, it looks great. I have not tried vegetable glycerin in food before but I am curious to now. Thanks so much for sharing.
The veg glycerin is a specifically ACD-friendly sweetener–but agave would be my first choice if I were allowed to eat it! (or even maple syrup–it would add such a wonderful flavor). 🙂
Wow, Ricki, that looks so decadent and delicate at the same time… I love how you presented it! Sounds really delicious 🙂
Thanks, A-K. (I get pretty tired of seeing the same dishes/glasses over and over. . . I feel as if I need to get some new ones!). It was very tasty, indeed. 🙂
This looks so yummy Ricki! Cant wait to try it :O)
Thanks, Jamie! It’s very easy, too. 🙂
maybe it’s the fact that i’m starving, but this looks awesome 🙂 and i’m all out of almond milk. must hit the store on the way home!
Thanks! And of course, you could make it with other milks, too. . . but I thought the almond/almond combo really brought out the flavor. 🙂
Mom (Gretchen) at The Gluten-Free Edge says
This looks so awesome! I wasn’t even thinking food until I saw the picture. But quick, easy, everything in the pantry – yeah, I will be making some of this! Thanks again for such yummy, guilt-free recipes 🙂
Thanks! And quick, yes, once the nuts are soaked. . . though I’m dying to know how this would work without soaking first. Darn, I guess I’ll just have to make another batch. . . ! 🙂
River (Wing-It Vegan) says
It looks so beautiful and airy! And it’s soy-free! YAY! Stop teasing us with the SOS challenge and tell us what it is! *stomps and pouts* 😛
Honestly, I wouldn’t call this “airy” even though the photo makes it look that way! But is was tasty. 😉 Sorry about the tease. . . it’s not that I’m trying to keep you waiting, but just due to scheduling glitches over here!
holy friggin’ wow. Now I’m starving, and I just ate dinner!
Aw, thanks! 😀
thanks so much for posting the recipe for your chocolate almond mousse, Ricki! it looks beyond amazing and i bet it’s just as fabulous as it looks! isn’t “ya’ll” the funniest!?! my family moved to virginia from michigan years and years ago, and i remember thinking “hey, what’s with ‘ya’ll?! what happened to ‘yous guys’?” ah ha ha! i remember the first time my mom dropped “ya’ll” around my grandmother when we were visiting her up in new jersey – my grandmother looked at her like she was an alien or something. cracked me up! anyways – thanks again for the rock’n recipe and i can’t wait for october’s SOS challenge. yay!
Thanks, Jessy! And so funny about your mom and grandmother! So far, I’m the only one in my family saying “y’all” 😉
Gorgeous mousse,all my favorite ingredients.Thanks for the alert about the copy cat 🙂
Glad you like it. And no problem re: the copy cat–it just seemed so weird! I hope there’s a way to shut down that site.
Oh my Goodness! Going to need to try this 🙂
Let me know what you think if you do give it a try!
Wow! That looks so beautiful.
Thanks, Olya! 🙂
Just thought I’d let you know I had your mousse for dessert this evening. Really hit the spot. I skinned the almonds and used Green & Black’s espresso chocolate as that’s what I had, and it gave it a really delicious “adult” taste combined with the almonds. I actually didnt find it heavy at all. I’m thinking possibly that adding some xantham gum might help the texture? as mine didn’t thicken up too well.
Thank you 🙂
Thanks for letting me know, Emma! As I re-read the recipe, I realized that I actually kept adding milk up to about 1 cup; I’d start with 1/2 cup (120 ml) and see how it goes. You’ll need more if you don’t have a high speed blender, but I’d err on the side of less milk rather than more if you want it pipe-able. And yes, I bet xanthan gum would work beautifully, if you have some!
This mousse looks so good! I love the cacao nibs on top.
i made this last night as a treat for my family. and a treat it was! we’re all on the ACD. my dh licked his dish and kept asking me if i was sure this was safe to eat… if he could have mine… or our dd’s. i did take your suggestion and squeeze off the almond skins, which truly made it labor intensive, but a labor or love. <3 (i have blanched and peeled almonds many times, but still can't get those suckers to consistently pop out of their skins!) thank you so much for this recipe!
Waw!! This mousse rocks!! I have made this a couple of times & all of my family & friends loved it so much!
MMMMMMM,….wonderful food! 🙂
I made this the other day.. it didn’t turn out “smooth” like a mousse (had a grainy texture), and it never did thicken up as much as yours, it was more like a pudding. But the taste was great and my husband requested that I make it again.
This will not turn out as expected if you use a food processor like I did. The almonds only get chopped and there’s nothing smooth about it! Not everyone can afford the luxury of a Vitamix!!
Ricki Heller says
That’s exactly right, Lisa–which is why I specifically did NOT mention using a food processor for this recipe. Some recipes just can’t be made in a processor, unfortunately. Sorry this didn’t work out for you. If you don’t have a Vitamix or other high-speed blender, I’d advise trying a different mousse recipe, perhaps one that doesn’t include whole nuts to begin with.
Ricki, I must report that we liked the mousse anyway!! It really firmed up and was very good!
I can’t eat nuts. Can I make this with almond butter
Ricki Heller says
If you can’t eat nuts, I wouldn’t use almond butter (it’s made from almonds). You could try sunflower seeds, but I can’t guarantee how it will come out. Sorry!