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Dark chocolate mousse with an almond crunch and tiramisu emulsion Recipe

Dark chocolate mousse with an almond crunch and tiramisu emulsion Recipe
Method
  • 1

    Preheat the oven to 180'C.

  • 2

    Bring 320ml double cream to the boil in a saucepan. Break the chocolate into small pieces if necessary and place in a heatproof bowl.

  • 3

    When the cream comes to the boil, pour the cream onto the chocolate and stir until all of the chocolate has melted and you have a glossy ganache. Allow the ganache to cool slightly for around 5 minutes.

  • 4

    In another bowl, lightly whisk the remaining 430ml double cream until it just begins to thicken.

  • 5

    Fold this cream into the ganache until evenly distributed.

  • 6

    Transfer the mixture to a piping bag and pipe the mixture into 6 glasses. refrigerate for at least 30 minutes to allow the mousse to set.

  • 7

    Whilst the chocolate cream is setting, make the crumble: Scrape the seeds from the vanilla pod. Rub the butter, sugar, vanilla, ground almonds and flour between your fingertips to make a crumble. Spread on a baking tray and bake for 15 to 20 minutes. Allow to cool and break the crumble up with your fingers.

  • 8

    For the tiramisu emulsion: Mix the coffee, cognac, double cream and icing sugar together in a bowl and whisk until you get soft peaks.

  • 9


    To finish the dessert, remove the glasses from the fridge 5 minutes before serving. Top the mousse with the crumble and finish with the tiramisu emulsion and a dusting of cocoa powder.

Chef's tip

«Vary the flavour of the mousse by adding a liqueur to the cream, amaretto would work very well.»

A rich dark chocolate mousse with an almond crumble and a tiramisu cream.

Rate this recipe :

(13 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  30mins

  • Difficulté  Medium

Ingredients for people

  • Double cream : 320 ml
  • Dark chocolate : 250 g
  • Double cream : 430 ml

  • For the crumble
  • Unsalted butter : 75 g
  • Ground almonds : 75 g
  • Caster sugar : 75 g
  • Plain flour : 75 g
  • Vanilla pod(s) : 1 whole

    For the cream
  • Double cream : 150 ml
  • Icing sugar : 50 g
  • Espresso coffee : 30 ml
  • Cognac : 10 ml
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