Divine mousse au chocolat
2 portion | avec bouchées de cacao croustillantes
This silky smooth chocolate mousse is what no-bake dessert dreams are made of! Light and airy bittersweet chocolate mousse is topped with homemade chocolate cocoa clusters for a smooth and crunchy combo that satisfies any craving.
Allergènes:
Soya
•Lait
•Blé
Produit dans une installation 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.
Durée de préparation2 heures
Temps de cuisson15 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
½ tasse(s)
Pépites de chocolat mi-amer
(Contient Soya)
237 ml
Crème
(Contient Lait)
½ tasse(s)
Biscuits Graham, émiettés
(Contient Blé Peut contenir Seigle, Soya, Sulfites, Orge, Oeuf, Lait, Avoine)
¼ tasse(s)
Cacao en poudre
1 pièce(s)
Miel
Pas inclus dans votre livraison
0.13 cc
Sel*
2 cs
Beurre non salé*
Informations nutritionnelles
Énergie (kcal)860 kcal
Graisses67 g
dont saturés40 g
Glucides69 g
dont sucres41 g
Fibres9 g
Protéines9 g
Cholestérol170 mg
Sel350 mg
Gras Trans2 g
Potassium500 mg
Calcium125 mg
Fer10 mg
Ustensiles
•Spatule
•Bol à mélanger, moyen
•Verre doseur
•Grand bol
•Papier sulfurisé
•Grande poêle antiadhésive
•Cuillères à mesurer
Instructions
1
- Place chocolate chips in a medium metal bowl.
- Add 1/4 cup cream to a small pot. Bring to a simmer over medium heat.
- Once simmering, remove from heat. Pour cream over 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.)
2
- Meanwhile, add remaining cream to a large bowl. Using an electric mixer or whisk, beat cream until stiff peaks form, 2-3 min.
- Gently fold whipped cream into cooled 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 glasses or small bowls.
- Place in the fridge to set for 2 hrs.
- Meanwhile, line a plate with parchment paper. Set aside.
3
- Melt 2 tbsp butter in a large non-stick pan over medium heat.
- Add graham cracker crumbs and 1/8 tsp salt. Cook, stirring often until graham cracker crumbs are toasted, 3-4 min.
- Add honey, then stir to combine.
- Add 2 tbsp cocoa powder. Stir until mixture is fully coated, 1 min.
- Remove from heat, then transfer mixture to the parchment-lined plate. Place in the fridge to cool completely.
4
- Using your hands, break crunchy cocoa clusters into pea-sized pieces.
- Remove mousse cups from the fridge, then sprinkle crunchy chocolate cocoa clusters over top.
- Serve immediately or refrigerate until ready to serve.