Almond Mousse au Chocolate
Ingredients:
- 1 Envelope Unsweetened Gelatin powder
- 1/4 c Cold Water
- 2 Unsweetened Baking Chocolate Squares
- 1 Semisweet Chocolate Square
- 1/2 c Milk
- 1/2 c Sugar
- 1 pt Heavy Cream
- 1/4 ts Almond Extract
- 1/2 c Blanched Almonds -- toasted & chopped
Instructions:
Soften gelatin in water. Melt chocolate in milk over boiling water. Add
sugar and stir until it dissolves completely. Let it cool. Whip cream
until it stands in soft peaks. Stir almond extract and chopped almonds
into cooled chocolate. Fold 1/3 of the whipped cream into chocolate
mixture. Then fold in remaining cream. Pour into an attractive serving
bowl and let set in refrigerator, covered with plastic wrap, for at least
2 hours or overnight. Decorate with whipped cream, candied violets,
grated sweet chocolate or toasted almonds before serving.
Serves 6.
