A Creamy Spanish Christmas Treat

Indulge in the smooth, airy texture of this Chocolate Crunchy Turrón Mousse, a festive dessert inspired by Spain’s most beloved holiday sweet.
Made with Chocolate Crunchy Turrón, cream, and a touch of gelatin, this mousse captures the essence of Spanish Christmas flavors in every spoonful.

Prep time: 20 minutes
Servings: 6
Difficulty: Easy

Ingredients

• 200 g Chocolate Crunchy Turrón ( El Almendro )

• 50 ml heavy cream (for melting the turrón)

• 350 ml heavy cream (for whipping)

• 1 sheet of gelatin

Instructions

1. Soak the gelatin.
   Place the gelatin sheet in a bowl of cold water for 5 minutes to soften.

2. Melt the turrón.
   Chop the Chocolate Crunchy Turrón and place it in a saucepan with 50 ml of cream. Heat gently, stirring until fully melted.

3. Add the gelatin.
   Remove from heat, add the softened gelatin, and stir until completely dissolved.

4. Whip the cream.
   In a separate bowl, beat the 350 ml of cream until soft peaks form.

5. Combine gently.
   Let the melted turrón cool slightly, then gently fold it into the whipped cream using slow, enveloping movements until well blended and airy.

6. Chill and serve.
   Spoon into individual cups and refrigerate for at least 1 hour (ideally 3).

   Tip: Decorate with a bit of whipping cream and chocolate curls, chopped turrón, or roasted nuts for a delightful festive touch.

✨Every spoonful of this mousse is a celebration of Spanish sweetness — creamy, light, and filled with the joy of Christmas. Serve it to end your holiday meal on a truly magical note.