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Lindt Excellence Sea Salt Chocolate 100 g (Pack of 5)

£9.9£99Clearance
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These Vegan Dark Chocolate Covered Almonds are a perfect lightly sweet treat. Here’s the nutritional estimate based on the current recipe: I tried baking them at three different temperatures, for three different times. They were tested with baking soda, baking powder, and a combination of both. Cookie dough can be stored in the refrigerator for up to 2 weeks, when stored in an airtight container. After that, it should be transfered to the freezer, where it can be stored for up to 6 months.

Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside. Chocolate Chips & Chunks: I used a mix of chocolate chips and chocolate chunks. You can use all chocolate chips, all chocolate chunks, or a mix of both. Combine the dry ingredients. In a medium mixing bowl, combine flour, salt, baking powder and baking soda. Whip the heavy cream until soft peaks form. Gradually add the sugar and continue whipping until stiff peaks form. Preparation to serving timeline: Prepare the mousse at least 4 hours before serving to allow it to set in the refrigerator. For best results, make the mousse the day before and let it set overnight.Chocolate on its own already has sweet down, and may bitter and savory too, if you're using a really dark chocolate. If using pasteurized eggs or egg substitutes, whip the egg whites with half the tablespoons of sugar or a few tablespoons of powdered sugar until they reach a stiff peak consistency. Fold the egg whites into the chocolate mixture, being careful not to deflate the mousse. How’s that for a list? I like it! But the thing is, it’s not always easy to find the perfect sweet treat. Sometimes I’ll make my Vegan Chocolate Chia Pudding recipe or maybe even have a banana with a couple of dark chocolate chips.

Advanced Variation: To create an even more indulgent dessert, make a strawberry coulis by blending fresh strawberries with a little sugar and lemon juice. Drizzle the coulis over the mousse before adding the sea salt, strawberries, and whipped cream. Be gentle when folding the egg whites into the chocolate mixture to maintain the mousse’s airy texture. Now, let’s make a luxurious dark chocolate mousse with sea salt, strawberries, and cream. This decadent dessert is perfect for all skill levels, and we’ll be providing variations for beginners, intermediates, and advanced cooks. So, let’s get started! Ingredients: Chocolate MousseStir the almonds into the chocolate, making sure to coat each one. On a large lined baking sheet, drop a spoonful of the coated almonds. (Spoonful can be as large or small as you’d like. My clusters had about 10-12 almonds each in them.) Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up! Chocolate mousse is a classic French dessert made from whipped cream, melted chocolate, and eggs. It has a light, airy texture and a rich, indulgent flavor. Chocolate mousse can be served on its own or as a component in other desserts, such as parfaits, cakes, or tarts. Ice Cream Scoop or Large Cookie Scoop– I used the one linked to here, which holds 3 tablespoons of dough. Tips for freezing: To freeze the mousse, transfer it to an airtight container and freeze for up to 1 month. Thaw in the refrigerator for several hours or overnight before serving. Note that the texture may be slightly less airy after freezing. How to make Dark Chocolate Mousse Recipe with Sea Salt, Strawberries & Cream: A Luxurious Dessert for All Skill Levels

Everything you come to expect from Theo chocolates! Dark, rich, and delicious with just the right amount of salt. Heavenly! Storage: Store the mousse in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. I saw a bag of chocolate-covered almonds recently and I was like, I can totally make that. So you know what? I did! Finish the cookie dough. Add the dry ingredients to the wet ingredients and beat until combined. Use a spatula to stir in the dark chocolate chunks. What's even more remarkable is that Mr. Beast's commitment to philanthropy extends to this indulgence. Knowing that a portion of the proceeds goes toward incredible charitable efforts makes every bite taste even sweeter. These are just the highlights. There are a lot of nutritients from almonds. I definitely add a few almonds to my diet every day now. Dark Chocolate is Healthy

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