1st egg yolk
1 dl cream
1 tablespoon muscavadosocker
125g chocolate (use the chocolate you want, why not mix light and dark chocolate)
1.25 dl lightly whipped cream
2 tsp caster sugar
100g slivered almonds
1 dl powdered sugar
1 pinch of salt flakes
1 egg white
- Milk chocolate mousse
Pour the egg yolks, cream and light muscovado sugar in a heavy saucepan. Simmer up on low heat, stir constantly until it get thicker.Add the chopped chocolate and stir until melted. Set aside for so long.
- Whip up the cream and caster sugar into a soft foam. Fold gently into the cooled chocolate. Pour the mousse into small glasses and place in the fridge for at least 1 hour.
- Almond cake
While the mousse hardens you have time to make a small cake.Mix almonds, icing sugar and a pinch of sea salt in a bowl. Mix in the egg white and stir so that everything is covered.
Click the almonds on a baking sheet with parchment paper. Press out the cakes with your fingers or a fork, so you get thin cakes.
Bake for 5-6 minutes until they get golden brown. Let the cookies cool on the baking sheet and use a spatula to dislodge from the paper.Serve the mousse with almonds and a dollop of whipped cream if desired.