An original recipe by L'École Valrhona Chef Frederic Bau
From their cookbook Simply Chocolate
Makes 6-8 mousses
Category: Cremes and Mousses
Difficulty: Easy
Preparation: 30 minutes
Cooking: 7-8 minutes


Almond Crystals:
100g (1 cup) almond flour
60g (3 Tbsp) agave syrup

Chocolate Foam:
170g Oriado 60%
270g (1 cup + 1 ½ Tbsp) whole milk
2g (1 tsp) agar agar



Almond Crystals:
  • Preheat the oven to 285‑300°F (140‑150°C).
  • Gently mix the almond flour with the agave syrup until it feels like marzipan.
  • Between two pieces of parchment paper, roll out the dough to as thin as possible (1mm). Take off the top sheet and bake for 7‑8 minutes, until golden.
  • Keep in a dry place until needed.
Chocolate Foam:
  • Mix the agar agar and milk together in a pot. Over low heat, bring to a rolling boil.
  • Put the chocolate in a bowl. In three or four additions, blending after each, pour the hot milk and agar agar over the chocolate. Blend until the mixture looks shiny and very elastic.
  • Pour this emulsion into a siphon and add two gas cartridges. Shake well and quickly fill the metal circles if you’re using them to plate. Otherwise, fill small bowls. Store at room temperature.
  • Stick slivers of the almond crystal into the chocolate mousse in a way that looks elegant and, most importantly, indulgent. Eat at room temperature.