Silky Smooth Dairy Milk Mousse with Roasted Almonds Recipe

The luxurious French dessert, mousse, has been around for a while, and it’s one of those rare desserts where its name does justice to its mouthfeel and taste. For such a perfect dessert, the chocolate used should also be top-notch. We highly recommend using the classic and beloved Cadbury Dairy Milk Chocolate in this silky smooth Dairy Milk mousse with roasted almonds recipe. It brings together the richness of chocolate, which is velvety smooth because of the air whipped into the eggs and cream, and the delightful nuttiness of almonds that complements the chocolate mousse's rich flavor.

This mousse has everything you need to satisfy a chocolate craving, and its luxurious feel makes it a gourmet treat. The roasted almonds also lend the mousse a lovely feel, adding a nuttiness and a crunch that pairs beautifully with the silky chocolate base. And the best part of this recipe? It’s surprisingly easy to make! With just a few key ingredients – eggs, chocolate, butter, cream, and sugar – you’ll create a dessert that looks as sophisticated as it tastes. Plus, it can be prepped the night before, giving you more time to relax while it chills in the fridge, ready to be eaten the next day.

This Dairy Milk Mousse with Roasted Almonds is the perfect dessert for those special moments when you want to make an ordinary occasion feel extraordinary, think date nights. You could serve it at a cozy dinner party with friends, where the conversations flow as the rich, creamy mousse becomes the centerpiece of a beautiful evening full of mirth. Mousses are also an ideal treat for a celebratory brunch, an anniversary dinner, a birthday bash, or a gathering where you want to impress without spending hours in the kitchen. Do try this recipe and customize the toppings to your own preferences or those of your guests.

Dairy Milk Mousse with Roasted Almonds

Ingredients

• 3 eggs, straight from the fridge
• 125 gm Cadbury Dairy Milk Chocolate
• 1 tbsp unsalted butter
• 1/2 cup cream (full fat)
• 3 tbsp caster or powdered sugar

Decorations:

• Whipped cream
• Chocolate shavings
• Almonds, sliced and roasted

Instructions

1. Take out the eggs from the fridge and separate the egg yolks from the egg whites. Put the yolks in a small bowl and whites in a large bowl.
2. Take the yolk bowl and whisk until it's uniform. Set aside.
3. Take two dark chocolate bars, weigh the appropriate amount and break it down into a microwave-safe bowl. Add the butter to the bowl and pop it into the microwave for 2-3 minutes. Every 30 seconds stir and keep a careful watch so the chocolate-butter mix doesn’t bubble.
4. Once smooth, remove from the microwave and set aside to cool. You can also use the double boiler method to melt the butter and chocolate on your stovetop.
5. In a big bowl, preferably a chilled metal bowl, add the cream and use an electric mixer to whip, until soft peaks form. Stiff peaks should not form at this stage (test if the metal beaters drip cream ribbons when lifted).
6. Add sugar to the bowl and whip again. Take care not to overdo it, otherwise the whipped cream will curdle and will be unusable.
7. Fold the egg yolks into the cream bowl, using a spatula, in folds of 8. You might have some streaks in the mousse, that is okay.
8. Make sure the chocolate is warm; if not, heat for a few seconds to warm it up, to get a runny consistency. Pour the chocolate into the cream-yolk bowl, in folds of 8.
9. Fold 1/4 of the beaten egg whites into the chocolate bowl, until no white streaks are visible.
10. Pour this chocolate mix into the egg whites. Fold until no visible whites are visible.
11. Divide the mousse between 4 dessert glasses, bowls, or pots. Cover their surface with a plastic film and refrigerate overnight, for at least 6 hours.
12. Once amply chilled, garnish with a bit of cream, chocolate shavings and some toasted almonds*.

*You can make your own roasted almonds by dry roasting whole, dry almonds and once cool, chop them up finely and garnish the mousse with them.