One envelope unsweetened gelatine powder
1/4 cup of cold water.
2 ounces (120 g) unsweetened baking chocolate.
1 ounce (120 g) semisweet chocolate.
1/2 cup milk
1/2 cup sugar
2 cups heavy cream.
1/4 teaspoon (1 mL) almond extract
1/2 cup blanched almonds--toasted and chopped.
Method
:
Soften the gelatine in water. Melt the chocolate in the milk over boiling water in a double boiler.
Add the sugar and stir until it dissolves completely. Add the Gelatine and continue stirring until it dissolves completely Let the mixture cool.
Whip the cream until it stands in soft peaks.
Stir almond extract and chopped almonds into cool chocolate.
Fold 1/3 of the whipped cream into chocolate mixture. Then fold in the remaining cream.
Pour the mousse in an attractive serving bowl. And let it set in a refrigerator, covered with plastic wrap, for at least two hours or overnight. Decorate the Almond Mousse with whipped cream, grated sweet chocolate or toasted almonds before serving.
This Chocolate Almond Mousse Serves 6
