Almond mousse with chocolate and apricot


(for 2 people)
300 g peeled almonds
250 g Bio Almond Drink Sugarfree
30 g corn oil
5 g brown sugar
2 tablespoons of apricot jam
50 g dark chocolate
2 mint leaves

Made with


Put the power blender basket and the almonds in the freezer for 1 hour. Blend the almonds with oil and sugar at the maximum speed for a few seconds. Add Bio Almond Drink slowly and blend at the same time for a few seconds, still at maximum speed. Remove the mixture from the sides of the blender with a special spatula and continue to blend, slowly adding the milk. The mixture should be creamy and whipped in consistency. Transfer the mixture to the fridge and leave to rest for a few hours. Before serving, melt the chocolate in a small saucepan and serve as in the picture. Put sweet waffles or biscuits on the base, cover with the mousse, then a spoonful of apricot jam and finally the melted chocolate. Garnish with a mint leaf.