Almond Mousse Au Chocolate

Recipe Ingredients

1 packet		Unsweetened gelatin powder
1/4 cup	59ml	Cold water
2		Unsweetened baking chocolate squares
1		Semisweet chocolate square
1/2 cup	118ml	Milk
1/2 cup	99g / 3.5oz	Sugar
1 pint		Heavy cream
1/4 teaspoon	1.3ml	Almond extract
1/2 cup	46g / 1.6oz	Blanched almonds - toasted and chopped

Recipe 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.

Source:
Cooking Light, May/June 1993, page 104

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