Spiced Chocolate Mousse with Coconut-Almond Crumble

Allergens

Nuts (Almond)

Ingredients

• 6 oz dark chocolate (90% cocoa) 1 cup heavy cream 2 tsp ground cardamom 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp sea salt 1/2 cup unsweetened coconut flakes 1/2 cup almond flour 3 tbsp granulated erythritol 2 tbsp unsalted butter 1/4 tsp ground cinnamon

Instructions

1. Melt the chocolate in a double boiler or microwave, then let it cool slightly.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Fold the whipped cream into the melted and cooled chocolate, mixing until well combined.
4. Add cardamom, cinnamon, nutmeg, and salt to the chocolate mixture. Stir until evenly distributed.
5. Pour the mousse into four individual serving dishes and refrigerate for 2 hours.
6. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. In a bowl, mix coconut flakes, almond flour, erythritol, and butter until crumbly.
8. Spread the mixture on the prepared baking sheet, and bake for 10 12 minutes, or until golden brown. Remove from oven, stir in cinnamon, and let cool.
9. Top each mousse with a generous layer of crumble before serving.

Chef’s Insight

Spices are often overlooked in desserts, but they add depth and richness that pairs perfectly with the chocolate.

Notes

A perfect balance of rich chocolate and aromatic spices in a keto-friendly dessert.