Mocha Toroni Mousse |
This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.
Serves 8-10 servings. Active prep time: 15 minutes.
Ingredients
- 2 large egg whites
- 2 tbsp (30 mL) instant coffee
- pinch salt
- ¼ cup (50 mL) sugar
- 2 cups (500 mL) whipping cream
- 2 tsp (10 mL) vanilla
- ½ cup (125 mL) sugar
- ¼ cup (50 mL) slivered almonds, toasted and cooled plus extra for garnish
- 2 oz (60 g) bittersweet chocolate, grated
Directions
1. In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add ¼ cup (50 mL) sugar and beat until soft peaks form.
2. In a separate bowl, whip the cream until soft peaks. Beat in vanilla and ½ cup (125 mL) of sugar. Fold cream into egg white mixture.
3. Fold in ¼ cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
4. Garnish with remaining slivered almonds and grated chocolate.
Kitchen notes:
I love this recipe because it’s quick, delicious and impressive and can be frozen for weeks!
Serve in a straight sided glass bowl or trifle bowl or individual ‘dessert nappe’ bowls.
Developed for the Almond Board of California by James Beard award-winner, Trish Magwood.
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