Coupes de mousse au chocolat blanc et à l'espresso
2 portions | avec amandes confites
This silky smooth white chocolate mousse features a hint of bitter espresso to help round out the sweetness. It's topped with caramelized almonds for crunch!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
½ tasse(s)
Pépites de chocolat blanc
(Contient: Crustacés, Oeuf, Sésame, Sulfites, Poisson, Moutarde, Blé, Arachides, Noix, Peut contenir des traces d’allergènes, Lait, Soya)
113 ml
Crème
(Contient: Lait)
1 pièce(s)
Fromage à la crème
(Contient: Lait)
28 g
Amandes, tranchées
(Contient: Noix, Peut contenir des traces d’allergènes, Noix, Amandes)
¼ tasse(s)
Sucre à glacer
½ cs
Espresso en poudre
Pas inclus dans votre livraison
0.06 cc
Sel*
Ustensiles
Instructions
Before starting, gather all required tools. Place white chocolate chips in a medium metal bowl. Add 3 tbsp cream and espresso powder to a small pot. Bring to a simmer over medium heat.Once simmering, remove from heat. Pour hot cream over white chocolate chips.Let sit without stirring for 1 min. Using a spatula, stir gently until combined.Let chocolate mixture cool to room temperature, 10 min. (NOTE: Do not put in the fridge to cool.)
Meanwhile, add remaining cream, cream cheese and a pinch of salt to a large bowl. Using an electric mixer or whisk, beat until stiff peaks form, 2-3 min. Gently fold whipped cream into cooled white chocolate mixture using a spatula. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.) Divide mousse between two glasses or small bowls. Place in the fridge to set for 2-3 hrs.
Meanwhile, heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. When the pan is hot, add almonds, icing sugar and a pinch of salt. Cook, stirring often, until almonds are light golden-brown and a caramel-like glaze coats almonds, 2-3 min. (TIP: Keep your eye on almonds so they don't burn!)Remove from heat and transfer almonds to parchment. Carefully spread into an even layer using the back of a spoon or spatula. Allow almonds to cool to room temperature, 10 min.
Break candied almonds into pieces, then sprinkle over mousse cups. Chill until ready to serve.
