A silky chocolate hazelnut mousse turned out cold, split between two bowls and topped with crunchy butter and sugar shards. The plant-based beverage is your base—rich enough to stand alone, needing only eggs to gain air and body.

Serves 2. 25 minutes, 15 at the stove.

About 290 calories a serving, 14 g protein, 15 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Separate the 2 eggs, keeping the yolks in one bowl and the whites in another. Warm 1 1/2 cups of the chocolate hazelnut beverage in a small pot until steaming, then pour it slowly over the yolks while whisking constantly until the mixture is smooth and thick, about two minutes.
2. Whip the 2 egg whites in a clean bowl with a pinch of salt until soft peaks form, about three minutes. Fold one third of the whites into the chocolate mixture, then fold in the rest in two additions, moving gently until no white streaks remain.3 min
3. Divide the mousse between two bowls and refrigerate for at least ten minutes while you make the crisp topping.10 min
4. Melt 2 tablespoons butter in a small skillet over medium heat, then sprinkle 1 tablespoon sugar evenly across the pan and let it sit undisturbed until it caramelizes to amber, about three minutes. Watch it carefully toward the end. Pour the hot caramel onto a sheet of parchment paper in a thin layer and let it cool until hard, about two minutes, then break it into shards.5 min
5. Top each mousse with shards of the caramel and serve.

Note Swap the plant-based beverage for dairy chocolate milk if you have it. The mousse keeps, covered, for one day in the fridge; add the caramel shards just before eating. Serve with crisp cookies or alone as a simple dessert after a light supper.