Recipes | Chocolate mousse with almonds

200 ml of Virgin Sesame Oil 280 gr extra bitter chocolate 8 eggs 150 gr sugar salt 30 ml cognac 100 gr blanched sliced almonds

Heat 1 tablespoon of sesame oil and brown the almonds slightly. Melt the chocolate over hot water and stir the rest of the sesame oil and the cognac. In another bowl beat the egg yolks with half quantity of sugar until fluffy. Stir into the chocolate mixture. Beat the egg whites with the rest of the sugar and the salt into a tight meringue and incorporate it to the previous mixture. Add the 2/3 of the almonds stirring gently. Serve the mousse into bowls and keep it refrigerated. Garnish with the rest of the almonds.