Ingredients
TIP
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Ingredients
For the almond crumble (optionally)
100 g almonds, blanched, raw
100 g granulated sugar
100 g all-purpose flour
100 g butter, cold
1 pinch salt, optionally
For the chocolate mousse
400 g chocolate couverture 55%
240 g whole milk
To serve
wafer rolls, chocolate
mint leaves
Execution Method
TIP
While you are cooking, check off the steps you complete and follow the recipe without getting lost.
Directions
For the almond crumble
Preheat the oven to 170°C (340° F) set to fan.
Put the almonds in a chopper blender and beat them very well until they are powdered.
Cut the butter into cubes, put it in the chopper blender, and optionally add a pinch of salt.
Beat well for a few more seconds until you have a thick dough.
Line a baking pan with parchment paper.
Transfer the dough to the lined pan.
Crumble the dough with your hands and spread the pieces over the whole surface of the pan. Alternatively, you can put the dough in the refrigerator, or in the freezer, and once it chills, remove it and use a box grater to grate it.
Transfer the pan to the oven and bake the crumble for 15-20 minutes. If you see that the crumble is not baking evenly, you can occasionally stir it with a spoon.
Remove the pan from the oven, let it cool for 20 minutes, and transfer the almond crumble to a jar.
Store the almond crumble at room temperature, sealed in a jar.
For the chocolate mousse
Place a saucepan over medium-low heat.
Finely chop the chocolate couverture and add it to the saucepan.
Add the milk and stir with a spoon for 1-2 minutes until you have a smooth ganache. Do not stop stirring and make sure the ganache doesn’t come to a boil.
Remove the saucepan from the heat, use a silicone spatula to transfer the ganache to a bowl, cover it with plastic wrap -making sure that the plastic wrap touches the surface of the ganache- and refrigerate the bowl for 1.5-2 hours until the ganache thickens.
Remove the bowl from the refrigerator and transfer the ganache to a mixer’s bowl.
Beat it very well with the whisk attachment at high speed, for 3-4 minutes, until fluffy.
Remove the bowl from the mixer.
To serve
Divide the almond crumble into glasses and add the mousse on top.
Serve with chocolate wafer rolls and mint leaves. Tip from Akis
For the crumble
You can replace the whole almonds with ready-made almond powder, so that you don’t have to use a chopper blender and mix the crumble with your hands.
For the chocolate mousse
Instead of a saucepan, you can prepare the ganache in the microwave. Transfer the finely chopped chocolate and milk to a bowl, cover it with plastic wrap, and microwave it for 1.5 minutes at 800 Watts, until the chocolate is melted.
