Chocolate Mousse with
Roasted Almonds & Nutmeg Meringue
Don’t know about you, but I do love me a good chocolate mousse and an easy recipe for that matter (especially since entering my eight month of pregnancy with a diminished preference for standing longer periods of time). I prefer dark chocolate and since that goes so well with roasted nuts of many kinds (think Nutella), I really like pairing it with almonds or hazelnuts, as well as spices such as cinnamon, nutmeg, cardamom or vanilla.
I’ve teamed up with Bamix Romania to bring you this recipe because this handheld mixer is so versatile that it can chop, beat, whip, mince, process, pulverise and grind, I kid you not. And the Bamix has a lot more aces up its sleeve, like for example the cleaning process that simply requires you to hold the mixer under a running water tap, as it’s submersible!
The three elements used in this recipe compliment each other so well, the smooth chocolate mousse pairs beautifully with the crunchy and slightly salted roasted almonds and they all go great with the toasted nutmeg-flavoured meringue. To prepare this recipe, I used the Bamix for whipping the cream, chopping the roasted almonds and making the meringue. And while this dessert looks and sounds quite fancy, I guarantee it is super easy to make. Check out the recipe below and I do hope you give it a try. For a vegan and completely refined sugar-free chocolate mousse recipe, check out this older post.
To get your hands on the extremely versatile and easy to use Bamix Classic, click here.
Chocolate Mousse with Roasted Almonds & Nutmeg Meringue
100g/2⁄3 cup raw almonds
1 tsp olive oil
A sprinkle of coarse sea salt
½ tsp cinnamon powder
125g dark chocolate, min. 70% cocoa solids, chopped with a serrated knife
250ml/1 cup full-fat heavy cream
Two egg whites, at room temperature
60g/1⁄3 cup granulated sugar
A little freshly grated nutmeg
Preheat oven to 180C/350F. In an oven proof pan place the almonds, olive oil and salt and shake pan until the almonds are covered with oil. Roast in the oven for 10 minutes, then allow to cool to room temperature, before chopping using the Bamix fitted with the multi-purpose chopping blade, a food processor or by hand, using a serrated knife. Add the cinnamon and mix.
Using the Bain-Marie method, melt the chocolate (in a pan or bowl set over a saucepan with simmering water placed on the stove over low heat, making sure the pan or bowl doesn’t touch the water). Allow to cool to room temperature while whipping the cream to stiff peaks; this can be done using the Bamix fitted with the Beater disc or a mixer. If using the Bamix for this step, pour the heavy cream in a beaker or tall dish and then place the blender at the bottom of the dish and blend on low speed for a few seconds. Hold the blender at an angle and raise slowly up the sides of the beaker or tall dish. Repeat until the cream holds stiff peaks. Once the chocolate has cooled, slowly fold into the whipped cream with a spatula. Divide between 4 jars or glasses, sprinkle with generous amounts of the roasted almonds & cinnamon mix and place in the fridge.
Make the meringue. If using the Bamix, place the egg whites in a tall dish or beaker, set the blender at the bottom of the dish and mix on low speed without moving the blender. Then, gradually raise the blender while beating, until stiff peaks are obtained. Add the sugar and beat slowly on low speed until the meringue is shiny and stiff. Alternately, place the egg whites in the bowl of your stand-mixer fitted with the whisk attachment or in a regular bowl if using a hand-held mixer. Using medium speed, beat the egg whites until soft peaks form. With mixer running, add the sugar one tablespoon at a time and whisk until the meringue holds very stiff peaks and becomes shiny.
Pipe or spoon the meringue over the layer of roasted almonds creating long peaks that go over the edge of the jars or glasses and toast using a blow-torch. Alternately, use individual oven-proof dishes for layering the mousse and the almond mix and place them under the preheated oven broiler for 2-3 minutes. Finely grate a little nutmeg to top off the roasted meringue. Place in the fridge until ready to serve (maximum one day).
*This is a sponsored post
*Recipe adapted from here