Categories: Chocolate Mousse, dessert
Ingredients
- 1 1/2 ounces almond paste
- 1/4 cup almond-based liquer
- 4 large egg yolks
- 1/4 cup sugar
- 1/2 cup half-and-half
- 4 ounces dark chocolate, chopped
- 3 tablespoons cocoa powder
- 1/4 cup cream cheese, softened
- 2 cups heavy cream, whipped
- Mint leaves, fresh
- Chocolate, shaved
Directions
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In a medium-size mixing bowl, combine almond-based liquer, egg yolks, sugar, and almond paste.
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Mix by hand with the back of a spoon until well blended.
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Set aside.
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In a double boiler over medium heat, combine half-and-half and chopped chocolate.
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Heat only long enough to melt chocolate.
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When chocolate is melted, sift in cocoa powder and mix well.
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Increase heat and bring sauce to a simmer.
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Add a few tablespoons of chocolate mixture to egg mixture until both mixtures are combined.
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Return combined sauce to double boiler and cook for 3-5 minutes.
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Do not boil.
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Sauce will be creamy.
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Remove from heat and place top of double boiler in an ice bath and stir sauce until cool.
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Whip heavy cream and fold into cooled chocolate mixture.
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Fill individual champagne glasses with mousse and refrigerate until firm.
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Serve with additional whipped cream and garnish with fresh mint leaves and shaved chocolate.