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Chocolate Paradis With Almond Praline

Two glass dessert cups filled with Chocolate Paradis With Almond Praline and raspberries
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua

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

Recipe information

  • Yield

    6 servings

Ingredients

Almond praline

Vegetable oil (for pan)
¼ cup (50 g) granulated sugar
¼ tsp. kosher salt
⅓ cup (56 g) raw almonds

Mousse and assembly

1½ cups chilled heavy cream, divided
5 oz. semisweet or bittersweet chocolate, coarsely chopped
2 Tbsp. dark rum or Grand Marnier
1 tsp. powdered sugar
¼ tsp. kosher salt
Fresh raspberries (for serving; optional)

Preparation

  1. 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.

  2. 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.

Jacques Pépin Celebrates 200 of His Most Cherished Recipes for Memorable Meals with Family and Friends.jpg
Jacques Pépin Celebrates by Jacques Pépin. Copyright © 1999 by Jacques Pépin. Published by Knopf Doubleday Publishing Group. All Rights Reserved. Jacques Pépin, celebrated host of award-winning cooking shows on National Public Television, master chef, food columnist, cooking teacher, and author of nineteen cookbooks, was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At thirteen years of age, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the famed Plaza Athenee. From 1956 to 1958, Mr. Pépin was the personal chef to three French heads of state, including Charles de Gaulle. A former columnist for the New York Times, Mr. Pépin writes a quarterly column for Food & Wine. He also participates regularly in the magazine's prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America. Mr. Pépin is the recipient of two of the French government's highest honors: he is the Chevalier de L'Ordre des Arts et des Lettres (1997) and a Chevalier de L'Ordre du Merite Agricole (1992). He is also the Dean of Special Programs at The French Culinary Institute of Wine and Food, a member of the IACP, and is on the board of trustees of The James Beard Foundation. He and his wife, Gloria, live in Madison, Connecticut.
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