Total Calories: 373
Heat oven to 350°. Place all of the almonds in a baking dish. Set the timer and place the almonds in the oven until lightly-browned, 7 to 10 minutes. Remove the dish from the oven with potholders and set aside. Heat chocolate in a small saucepan over low heat until melted. (Chocolate burns easily so watch closely.) Set aside. Put egg yolks, milk, and sugar in a medium saucepan. Place over medium-low heat and, using an electric mixer, beat it constantly until thickened, about 7 minutes. Remove from heat and continue beating the mixture until it is lukewarm. Using a rubber scraper, add chocolate and toasted slivered almonds to the mixture. Cover with plastic wrap and refrigerate until completely cool. Beat whipping cream in a medium bowl with an electric mixer until the peaks hold their shape when you lift the beaters out of the mixture. Set aside 1/2 cup whipped cream and cover with plastic wrap. With the rubber scraper, fold the rest of the whipped cream into the cooled chocolate mixture. Spoon the mousse into 8 long-stemmed dessert glasses and refrigerate until ready to serve. Top each dessert with a spoonful of the remaining whipped cream and a toasted whole almond.
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