A silky mousse built on dark chocolate almond butter and whipped eggs—rich enough for two and done in minutes. The shelf gives you the chocolate and almonds at once, so there is nothing left to hunt for but eggs.

Serves 2. 15 minutes, 12 at the stove.

About 720 calories a serving, 7 g protein, 2 g carbohydrate, 77 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Whip 1/2 cup heavy cream to soft peaks in a bowl, then set aside. Separate 2 eggs, placing whites in another clean bowl and yolks in a small bowl with 1/2 cup almond butter and a pinch of salt.
2. Whisk yolks with almond butter until smooth and pale, about one minute. Whip whites to stiff peaks, then fold one third of whites into the yolk mixture to lighten it, then fold in the rest of the whites.2 min
3. Fold whipped cream into the mousse until no white streaks remain. Divide between two bowls or glasses and chill while you set the table, or eat at room temperature.

Note No swap needed here. The mousse keeps covered in the fridge for one day. Serve with crisp cookies or sliced fruit, or drizzle with coffee for depth.