epicurious
Chocolate Paradis With Almond Praline
Caramelized almonds make this dense, velvety chocolate mousse party-ready.
👥 6 Servings👤 Jacques Pépin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●spatula
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Almond praline
2
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.
Vegetable oil (for pan)
3
Working quickly (praline will harden fast), pour praline onto prepared baking sheet and spread gently to minimize clumping. Let cool about ⏱️ 30 minutes.
4
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.
5
Mousse and assembly
6
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.)
. semisweet or bittersweet chocolate, coarsely chopped5 oz. dark rum or Grand Marnier2 Tbsp
7
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.
8
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.
9
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.
. powdered sugar1 tspFresh raspberries (for serving; optional)
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