A shelf of one calls for restraint and creativity. This mousse turns that chocolate almond drink into a silken dessert-for-dinner that's sweet enough to satisfy, while a sheet of crisp toast keeps it from feeling like mere indulgence.

Serves 2. 15 minutes, 10 at the stove.

About 490 calories a serving, 26 g protein, 44 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread until golden and crisp; set aside. Whisk 1 egg yolk in a small bowl until pale, about 1 minute.5 min
2. Warm 1 cup of the chocolate almond beverage in a saucepan over medium heat until steaming but not boiling, about 3 minutes. Whisk 2 tablespoons flour and a pinch of salt into the warmed beverage to create a smooth slurry.3 min
3. Remove from heat and stir in 2 tablespoons butter until melted. Temper the egg yolk by whisking it continuously while you add the chocolate mixture one tablespoon at a time, then pour the tempered yolk back into the saucepan and whisk until the mousse is smooth and thick, about 1 minute. The mixture should fall slowly from the whisk.
4. Divide the mousse between two bowls. Serve with the buttered toast on the side for dipping or crumbling over the top.

Note A raw egg yolk means sourcing pasteurized eggs if that matters to you. Leftover mousse holds in the fridge for one day. Serve with strong coffee or weak tea to cut the sweetness.