Recipe Details

Summary

Name: Chocolate Almond Mousse

Category: Eggs

· 3/4 cup milk

· 4 eggs

· 1/4 cup sugar

· 1 package (6 oz.) semi−sweet chocolate pieces

· 1 teaspoon vanilla

· 1/2 teaspoon almond extract

· 2 to 3 tablespoons slivered almonds

In medium saucepan, stir together milk, eggs and sugar until thoroughly

blended. Cook over low heat, stirring constantly, until mixture is thick

enough to coat a metal spoon with a thin film and reaches at least

160°F. Remove from heat. Stir in chocolate and flavorings until

chocolate is melted. Spoon into 8 pot de creme cups or 1/4−cup dessert

dishes. Sprinkle with almonds. Refrigerate several hours or overnight.

MICROWAVE: In small bowl, stir together eggs and sugar until

thoroughly blended. In 1−cup liquid measure, cook milk on full power

until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture.

Cook on 50% power, stirring every minute, until mixture is thick enough

to coat a metal spoon with a thin film and reaches at least 160°F, about

3 to 4 minutes. Continue as above.

CHOCOLATE ALMOND MOUSSE 13