Karin Calloway

Food columnist for The Augusta Chronicle.

Sweet Tooth: Chocolate-Almond Mousse

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Valentine’s Day is coming up, and if you equate celebrating Valentine’s Day with chocolate you’re going to love this week’s recipe for Chocolate-Almond Mousse.

CHOCOLATE-ALMOND MOUSSE   JACKIE RICCIARDI/STAFF
JACKIE RICCIARDI/STAFF
CHOCOLATE-ALMOND MOUSSE

Most chocolate mousse recipes call for whipped egg whites, but I’d rather not serve raw eggs. This mousse relies on whipping cream alone to give it a luscious creaminess. You’ll want to whip the cream to stiff peaks before folding in a combination of melted chocolate morsels, water and almond extract. You’ll know the cream is ready when it holds its shape.

Properly folding the cream and chocolate takes a few minutes, but you want to gently fold until there are no streaks of cream or chocolate in the mousse.

Garnish with toasted slivered almonds and some fresh berries.

CHOCOLATE-ALMOND MOUSSE

Combine chocolate and water in a saucepan and cook over low heat until chocolate melts. Stir in almond extract and set aside to cool slightly. Whip the cream until it forms fairly stiff peaks. Fold in the chocolate mixture and refrigerate until ready to serve. Garnish each serving with some of the toasted almonds, ripe raspberries or a strawberry and a dollop of whipped cream. Makes 6 servings.

WHAT’S COOKING?

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Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.

Ingredients

7 ounces good semisweet or milk chocolate

2 tablespoons water

1 teaspoon almond extract

1 ½ cups whipping cream

Toasted slivered almonds, for garnish

Ripe raspberries or sliced strawberries, for garnish

Whipped cream, for garnish


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