Description
A silky, egg-free chocolate mousse spiked with Baileys and topped with a buttery almond crumble for the perfect crunch. This elegant dessert is simple to make and full of rich flavor.
Ingredients
Scale
- 150 g dark chocolate (about 5 oz), chopped
- 1 tablespoon unsalted butter
- 1/2 cup Baileys Irish Cream
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- Pinch of salt
- 1/3 cup sliced almonds
- 1 tablespoon butter (for crumble)
- 1 tablespoon sugar (for crumble)
- Pinch of sea salt (for crumble)
Instructions
- In a heatproof bowl, melt chopped dark chocolate with 1 tablespoon butter over a pot of simmering water. Stir until smooth, then let it cool slightly.
- Whip cold heavy cream with powdered sugar and a pinch of salt until soft peaks form. Set aside.
- Stir Baileys into the melted chocolate. Fold in half of the whipped cream to lighten the mixture, then gently fold in the rest until smooth and fluffy.
- Spoon the mousse into serving glasses and refrigerate for at least 2 hours to set.
- To make the almond crumble, melt 1 tablespoon butter in a skillet over medium heat. Add sliced almonds, 1 tablespoon sugar, and a pinch of sea salt. Stir constantly until golden and fragrant, about 3–5 minutes. Let cool.
- Before serving, top each mousse with a generous sprinkle of almond crumble. Garnish with chocolate shavings or mint if desired.
Notes
- Use high-quality dark chocolate for a deeper, more intense flavor.
- Don’t overwhip the cream or it may turn grainy—soft peaks are perfect.
- Make the almond crumble fresh for the best crunch, but it can be stored for 2–3 days in an airtight container.
Nutrition
- Serving Size: 1 glass
- Calories: 370
- Sugar: 18 g
- Sodium: 55 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg