Almond Chocolate Mousse
1 3/4 c Heavy cream
7 ts Sugar
8 oz Semisweet chocolate; chopped
3/4 ts Almond extract
1. Scald 1/2 cup of the heavy cream with the sugar, stirring to dissolve
the sugar. Pour the hot sweetened cream over the chopped chocolate in a
large bowl and stir until the chocolate is melted and the mixture is
smooth. Set aside to cool completely.
2. When the chocolate mixture is cool, whip the remaining 1 1/4 cups of
heavy cream with the almond extract just until stiff; do not overbeat. Fold
the whipped cream into the chocolate mixture. Use as soon as possible.
Posted to EAT-L Digest by Chef K K
on Nov 19, 1997