A shelf-built mousse that turns one jar into two satisfying bowls: fold the chocolate almond butter with whipped egg white and butter to make something light and dense at once. Toast gets you through it.

Serves 2. 15 minutes, 12 at the stove.

About 650 calories a serving, 6 g protein, 15 g carbohydrate, 64 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Separate the egg, putting the white in one bowl and the yolk in another (save the yolk for breakfast). Whip the white with 1/8 teaspoon salt until it holds stiff peaks, three to four minutes with an electric mixer.
2. Warm 2 tablespoons butter in a small skillet over medium heat until foaming, then pour it into the chocolate almond butter with 2 tablespoons water and stir until smooth.
3. Fold the warm chocolate mixture into the whipped white in two parts, turning the bowl and sweeping a spatula up from the bottom each time, until the streaks disappear.
4. Toast the 2 slices of bread while you divide the mousse between two bowls.5 min
5. Serve the mousse with the warm toast for spooning and dipping.

Note Swap the toast for thin cookies or crackers if you have them. The mousse keeps in the fridge for one day. A glass of cold milk or warm coffee finish the bowl.