This nutty dessert can be served in coffee cups or ceramic mugs. It is very simple to design and will not take much of your time. Nevertheless, its taste and appearance are worthy of any festive table.
It is necessary
-
- For crumbly almond cookies:
- butter 130 g;
- sugar 65 g;
- peeled almonds 80 g;
- flour 130 g;
- one egg yolk;
- soda on the tip of a knife.
- For Chocolate Nut Mousse:
- nut paste (like "Nutella") 150 g;
- milk chocolate 100 g;
- milk 100 g;
- butter 80 g;
- gelatin 6 g;
- cognac 30 g;
- cream 35% fat 300 g.
Instructions
Step 1
Make shortbread dough. Grind the almonds in a kitchen processor to a powder, adding some flour first to avoid clumping. Then mix in the ground nuts, the remaining flour, and baking soda.
Step 2
Mash the butter and sugar until creamy. Add egg yolk and stir. Pour in all the dry mixture at once and knead the shortbread dough. Do not knead the mixture for a long time - otherwise it will "drag on" and the finished cookies will be hard and tough.
Step 3
Send the semi-finished product to the refrigerator for 15 minutes. Then roll out the dough on a flour-dusted table to a thickness of 2-3 mm. Cut out mugs slightly smaller than the inner diameter of the mugs in which your dessert will be served. Spread out on a cold, dry baking sheet. Bake in an oven preheated to 200 ° C for 5-7 minutes.
Step 4
Make a chocolate nut mousse. Soak the gelatin in cold water beforehand. If you are using powdered gelatin, the mass of the steeping water should be six times the mass of the gelatin.
Step 5
Bring milk to a boil and remove from heat. Dissolve the swollen gelatin in hot milk. Add chopped chocolate, nut butter and butter, then whisk until smooth. Pour in cognac last.
Step 6
Whisk in the cream. Gently stirring with a spatula from bottom to top, combine the cream with the chocolate-nut mass. The temperature of the mass before mixing should be about 35 ° C, that is, it feels slightly warm on the skin. Put the finished mousse in the refrigerator for 15 minutes.
Step 7
Collect dessert. Place a small amount of chocolate nut mousse on the bottom of each mug from the bag and cover it with macaroons. Squeeze out another portion of the cream on top and cover it with a second circle of cookies. Then fill the mugs with cream until the end. Refrigerate dessert for two hours. Sprinkle the surface of the dessert with cocoa before serving and decorate to your liking.
