This smooth creamy chocolate mousse is packed with rich chocolate flavor! This no-bake quick recipe is a keeper, you will absolutely love it! And to make this dessert even better, I topped it with torched meringue and some crushed almond praline. It doesn’t get any better than this!!
You can make this dessert several hours ahead, which makes it perfect for entertaining. You can serve it in glasses or in a large bowl, in which case, it will require more chilling time to firm up.
The praline can be made up to 1 week ahead and stored in an airtight container, and by doubling the recipe to, you will have some at hand for future recipes.
If you try out these Chocolate Mousse with Praline and Meringue, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Chocolate Mousse with Praline and Meringue
Ingredients
For the Praliné:
- 1 cup white sugar
- 1/4 cup water
- 3/4 cup toasted almonds
For the Meringue:
- 2 egg whites, at room temperature
- 1 cup white sugar
- Pinch of salt
Instructions
- For the Praline: Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat and bring to a boil. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add the almonds and mix immediately. Transfer the caramel with the almonds carefully onto a silicone mat or silpat or greased pan. Cool completely and then process it.
- For the Meringue: in the bowl of stand mixer, combine the egg whites, sugar and salt. Place over the simmering water and stir with a spatula until the mixture is hot and the sugar has dissolved. Place the bowl onto the stand mixer and beat on high speed until the meringue is glossy and stiff peaks form, about 5 minutes.
- To assemble: once the mousse is chilled, add a layer of praline and the meringue on top. If desired, use a kitchen blow torch to toast the meringue. It can be made several hours before.
Chocolate Mousse with Praline and Meringue
Ingredientes
For the Praliné:
- 1 cup white sugar
- 1/4 cup water
- 3/4 cup toasted almonds
For the Meringue:
- 2 egg whites, at room temperature
- 1 cup white sugar
- Pinch of salt
Instrucciones
- For the Praline: Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat and bring to a boil. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add the almonds and mix immediately. Transfer the caramel with the almonds carefully onto a silicone mat or silpat or greased pan. Cool completely and then process it.
- For the Meringue: in the bowl of stand mixer, combine the egg whites, sugar and salt. Place over the simmering water and stir with a spatula until the mixture is hot and the sugar has dissolved. Place the bowl onto the stand mixer and beat on high speed until the meringue is glossy and stiff peaks form, about 5 minutes.
- To assemble: once the mousse is chilled, add a layer of praline and the meringue on top. If desired, use a kitchen blow torch to toast the meringue. It can be made several hours before.
