My friends Sonja and Alex, otherwise known as the parents of the most adorable little boy, Larson (and some may know them for their excellent blog a couple cooks), just sent me their new cookbook. As I flipped through all the gorgeous recipes, I was stopped in my tracks by a picture of chocolate mousse topped with meringue. For anyone who follows me on Instagram, you know I am a huge fan of the ethereal sweet topping; whipped up pretty and then lit on fire with a blow torch. I always knew I liked these two and their recipes, but it turns out that Alex also has a thing for blow torches, so they just got even cooler IMHO. This is a super simple and quick chocolate mousse recipe you can whip up at the last minute for Valentine’s Day and your sweetheart will never know it just took a few minutes to make. The bit of crunch in the middle is just brilliant and adds that contrast of texture that makes for a great dessert. They’ve generously agreed to share the recipe, but you should all go out and find their book, Pretty Simple Cooking!
Chocolate Mousse with Toasted Meringue
Chocolate Mousse with Toasted Meringue by Sonja and Alex’s book A Couple Cooks – Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food. Find the full recipe below.
Use a kitchen Blow Torch to toast the meringue. They can be made several hours ahead of time.
- 1 cup semisweet chocolate chips, divided
- 1 cup heavy whipping cream
- ½ cup roasted salted almonds
- ½ tsp cinnamon
- 2 egg whites
- ⅛ tsp cream of tartar
- ¼ cup sugar
- ⅛ tsp ground nutmeg
- Melt 3/4 of the chocolate over a double boiler.
- Whip the cream soft peaks, or just until it is thickening and you can see the marks from the beater running through it. If you whip it too much the mousse will lose its luscious texture.
- Add the chocolate and continue to mix until it is thick. (If you’ve had issues with the chocolate seizing as you Gently fold ⅓ of cream into the chocolate, then repeat with another ⅓ and then rest.)
- Fill cups. I did 4 servings, but they recommend 6. Refrigerate for about an hour or longer before serving.
- Once the mousse is chilled, crush the almonds, mix with the cinnamon and scatter them with the remaining chopped chocolate over the mousse.
- Make the Swiss meringue.
- Melt egg whites, cream of tartar and sugar in the bowl to a stand mixer over a double boiler, until there is no graininess left. Place on a stand mixer with whip attachment and beat on high until they form stiff peaks. Mix in nutmeg.
- Pipe over the nuts and chocolate.
- Use a kitchen Blow Torch to toast the meringue. They can be made several hours ahead of time.
Thanks to Sonja and Alex for sharing the recipe from Pretty Simple Cooking!