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Dusty's Mousse Au Chocolat |
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Serves: 12 Print this Recipe2 2-ounce packages almonds slivered (about 1 cup total) 8 ounces semi-sweet baking chocolate 24 lady fingers split 3/4 cup butter softened 2 cups powdered sugar 3 eggs yolk large 3 teaspoons brandy or brandy extract 1/2 teaspoon almond extract 3 eggs white large, at room temperature 3 cups whipped cream chilled Preheat oven to 350°. In a shallow pan, bake almonds for 5 to 8 minutes or until toasted, stirring occasionally for even browning; set aside to cool. Meanwhile, place chocolate in top of a double boiler or in a bowl that fits snugly over a saucepan. Over hot not boiling water, stir frequently until melted; set aside to cool. Line bottom of a 10 x 3-inch springform pan with a circle of waxed paper. Line bottom and sides of pan with a layer of ladyfinger halves, trimming as needed; set aside. In a large mixer bowl at medium speed, beat butter until creamy. Gradually beat in powdered sugar, then egg yolks, brandy and almond extract and continue beating until light and fluffy. At low speed, beat in chocolate until blended. Beat in 1/2 cup of the toasted almonds; set aside. Wash beaters. In a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold into chocolate mixture until blended. In same small mixer bowl at medium speed, beat 2 cups of the whipping cream until stiff peaks form. Carefully fold into chocolate mixture, one-half at a time until no white streaks remain. Pour into ladyfinger-lined pan. Smooth or swirl top. Chill at least 6 hours. To serve, release and remove side of springform pan, peel off waxed paper and transfer mousse to a serving plate. In a small mixer bowl at medium speed, beat remaining 1 cup whipping cream until stiff peaks form. Pipe cream onto top of mousse and decorate with remaining 1/2 cup toasted almonds. Slice with a sharp knife. Store leftovers in the refrigerator. Note: Mixture can be frozen; wrap in foil after top is set. Remove from freezer. Discard foil, remove ring from pan, and peel off waxed paper. Garnish then thaw at room temperature for 1 hour. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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