Chocolate Almond Mousse

When you are baking this cake, do not overwhip the cream. It should always be just billowy so the mousse will be the same. Try it and you’ll taste the difference.


Yield 24 cups  Prep Time 20 minutes, plus 30 minutes chilling time

300 grams bittersweet chocolate
1/2 cup unsalted butter
6 egg yolks
1/3 cup sugar
2 to 4 tablespoons brandy, cognac, rum, amaretto or hazelnut liqueur
2 cups heavy cream
2/3 cup sliced or slivered almonds, toasted and cooled

1  Melt chocolate in a bowl over simmering water. Add butter and melt over low heat. Cool.

2  Whisk together egg yolks, sugar, and alcohol in a bowl. Warm over simmering water.

3  Transfer to a mixer and beat at medium speed until light and cool. This is what’s called sabayon.

4  Beat cream in a separate bowl until soft peaks are formed.

5  Fold in melted chocolate into the sabayon. Add the whipped cream. Pour or pipe with a big star tube into martini glasses and chill until firm. Top with toasted almonds.

Photography by David Hanson │ Food & Prop Styling by Sharlene Tan

• Esvimin Faelnar May 17 2010 @ 06:19am Report Abuse

     

  will try this today!=)
• cathybyu May 16 2010 @ 09:24pm Report Abuse

     

  Question, Is it okay to add some almond essence?!
• rose May 16 2010 @ 10:09am Report Abuse

     

  yum..yum.. very refreshing ")
• Ella B. Apr 14 2010 @ 06:39am Report Abuse

     

  Love this..