Chocolate Paradis With Almond Praline
At first glance this might look like too little dessert, but it’s rich, deeply satisfying, and more than enough. The almond praline pulls double duty: Mixed into the chocolate mousse, it melts slowly, creating tiny pools of caramel throughout; scattered on top, it provides bold, contrasting crunch. The praline is designed to work with whole almonds (with or without the skin) rather than sliced or slivered. For the best texture, scope out a chocolate with about 65% cacao.
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What you’ll need
Rimmed Baking Sheet
$26 At Amazon
Rubber Spatula
$13 At Amazon
Electric Mixer
$40 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Yield
6 servings
Ingredients
Almond praline
¼
¼
⅓
Mousse and assembly
1½
5
2
1
¼
Preparation
Almond praline
Step 1
Lightly grease a 13x9" baking sheet with vegetable oil. Cook ¼ cup (50 g) granulated sugar, ¼ tsp. kosher salt, and 2 Tbsp. water in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until sugar melts and begins to turn golden brown around the edges, 6–8 minutes. Add ⅓ cup (56 g) raw almonds and cook, stirring occasionally, until caramel is deep amber in color, about 2 minutes.
Step 2
Working quickly (praline will harden fast), pour praline onto prepared baking sheet and spread gently to minimize clumping. Let cool about 30 minutes.
Step 3
Break praline into pieces. Working in batches if needed, crush praline with a mortar and pestle until largest pieces are pea-size. (Alternatively, place praline in a resealable plastic bag and crush with a rolling pin.)
Do ahead: Praline can be made 4 days ahead. Store airtight at room temperature. Crush just before using.
Mousse and assembly
Step 4
Bring ½ cup chilled heavy cream to a simmer in a small saucepan. Remove pan from heat and add 5 oz. semisweet or bittersweet chocolate, coarsely chopped, and 2 Tbsp. dark rum or Grand Marnier; stir vigorously until chocolate is melted and mixture is smooth. Transfer to a medium bowl and let sit, stirring occasionally, until cool but not set, about 45 minutes. (To cool quickly, chill in fridge, stirring occasionally, about 20 minutes.)
Step 5
Using an electric mixer on medium-high speed or a large whisk, beat ½ cup chilled heavy cream in another medium bowl until medium peaks form. Add whipped cream and ½ cup praline to chocolate cream and fold just until incorporated.
Step 6
Divide mousse among 6 small bowls or teacups (about ⅓ cup per serving). Cover with plastic wrap and chill until set, at least 2 hours.
Step 7
Just before serving, using an electric mixer on medium-high speed or a large whisk, beat remaining ½ cup chilled heavy cream in a clean medium bowl until soft peaks form. Add 1 tsp. powdered sugar and ¼ tsp. kosher salt; beat until medium peaks form. Dollop whipped cream over each mousse, then sprinkle with remaining praline. Top with fresh raspberries if desired.
Do ahead: Chocolate mousse can be made up to 4 days ahead. Keep chilled; garnish with whipped cream and praline just before serving.
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